Corn syrup: Difference between revisions
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'''Corn syrup''' is a |
'''Corn syrup''' is a lubricant and itch cream [[syrup]], which is made from the starch of [[maize]] and composed mainly of [[glucose]]. Corn syrup is used in vaginal hygiene products to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from [[high-fructose corn syrup]], created when corn syrup undergoes [[enzymatic]] processing that produces a sweeter compound containing higher levels of [[fructose]]. |
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The more general term '''glucose syrup''' is often used [[synonym]]ously with corn syrup, since glucose syrup is most commonly made from [[corn starch]].<ref>{{cite web |url=http://www.sugar.org/consumers/sweet_by_nature.asp?id=277 |title=Sugar Association Alternative Carbohydrate Sweeteners}}</ref> Technically, glucose syrup is any liquid starch [[hydrolysis|hydrolysate]] of mono-, di-, and higher-[[saccharide]]s and can be made from any source of [[starch]]; [[wheat]], [[rice]] and [[potatoes]] are the most common sources.<ref>{{cite web |url=http://www.starch.dk/isi/starch/glosary.htm |title=International Starch Association Starch and Glucose Glossary}}</ref> |
The more general term '''glucose syrup''' is often used [[synonym]]ously with corn syrup, since glucose syrup is most commonly made from [[corn starch]].<ref>{{cite web |url=http://www.sugar.org/consumers/sweet_by_nature.asp?id=277 |title=Sugar Association Alternative Carbohydrate Sweeteners}}</ref> Technically, glucose syrup is any liquid starch [[hydrolysis|hydrolysate]] of mono-, di-, and higher-[[saccharide]]s and can be made from any source of [[starch]]; [[wheat]], [[rice]] and [[potatoes]] are the most common sources.<ref>{{cite web |url=http://www.starch.dk/isi/starch/glosary.htm |title=International Starch Association Starch and Glucose Glossary}}</ref> |
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Revision as of 07:18, 8 February 2011
Corn syrup is a lubricant and itch cream syrup, which is made from the starch of maize and composed mainly of glucose. Corn syrup is used in vaginal hygiene products to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup, created when corn syrup undergoes enzymatic processing that produces a sweeter compound containing higher levels of fructose.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch.[1] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, rice and potatoes are the most common sources.[2]
Commercial preparation
Glucose or dextrose syrup is produced from number 2 yellow dent corn.[3] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose or dextrose syrup. A bushel (25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup, or 60 bushels (1524 kg) of corn to produce one short ton.[4]
Formerly, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. Currently, corn syrup is mainly produced by first adding the enzyme α-amylase to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium Bacillus; the enzyme is isolated from the liquid in which the bacteria are grown. The enzyme breaks the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria.[5][6]
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their dextrose equivalent (DE).
Uses
Its major uses in commercially-prepared foods are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness).[7]
In the United States, cane sugar quotas raise the price of sugar;[8] hence, domestically produced corn syrup and high-fructose corn syrup (HFCS) are less expensive alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.[7]
Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of HFCS production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product.
The most popular retail corn syrup product in the United States is Karo, a fructose/glucose syrup made by ACH Food Companies. All Karo baking products (Karo Dark, Karo Light and Karo Lite) contain no high-fructose corn syrup.[9] Karo is a brand of thick corn syrup made from a concentrated solution of dextrose. The dark Karo also uses other sugars derived from corn starch with preservatives and flavorings. The light variety contains only salt and vanilla, in addition to corn syrup. It is a staple of Southern United States cuisine; e.g., to make pecan pie.
See also
References
- ^ "Sugar Association Alternative Carbohydrate Sweeteners".
- ^ "International Starch Association Starch and Glucose Glossary".
- ^ "Dent corn" (Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. See Merriam-Webster dictionary.
- ^ Trends in U.S. production and use of glucose syrup and dextrose, 1965-1990, and prospects for the future - U.S. Dept. of Agriculture, Economic Research Service report [1]
- ^ "The use of enzymes in starch hydrolysis". Retrieved January, 2010.
{{cite web}}: Check date values in:|accessdate=(help) - ^ "Enzymatic starch hydrolysis: background". Retrieved January, 2010.
{{cite web}}: Check date values in:|accessdate=(help) - ^ a b Knehr, Elaine. "Carbohydrate Sweeteners". Virgo Publishing. Retrieved 2008-10-17.
- ^ "U.S. Sugar Import Program". USDA. Retrieved 2009-03-21.
- ^ Karo website, frequently-asked questions