STALEY® Corn Syrup is a medium conversion glucose syrup.
STALEY® Corn Syrup is a medium conversion glucose syrup. It is made by acid and or enzymatic hydrolysis of dent maize starch (corn starch). STALEY® Corn Syrup is ideal for use in a variety of applications in your food and beverage product portfolio.
- North America
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STALEY® Corn Syrup improves the product stability and costs of a wide range of applications
STALEY® Corn Syrup improves the surface gloss and reduce shrinkage and fractionation of fruit pieces in fruit-filled pastry products and cakes.
STALEY® Corn Syrup improves the mouthfeel and cost of your beverage portfolio. It is ideal for use in coffee whiteners.
Avoid problems with stickiness in chewing gum. With STALEY® Corn Syrup no cooking step is involved as the glucose syrup binds the powdered sucrose with the gum base. It will improve the consistency of end product in your fondant and marzipan products, reducing the tendency for it to dry out. Staley® Corn Syrup can also be used to improve the glass transition temperature in your hard-boiled sweets.
STALEY® Corn Syrup is ideal for use in ice cream and across your dairy product portfolio, helping you to improve product texture and lower the overall freezing temperature. Let us help you improve the texture of your applications.
STALEY® Corn Syrup improves the shelf life of your caramel-based cereal bars.
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