*Corn syrup is a syrupy sweetener made using cornstarch as a feedstock.

*Corn syrup enhances the flavor, keeps the baked foods soft, moist and fresh for a longer time.

*Production:

Cornstarch is processed with the enzyme alpha-amylase to produce shorter chains of sugars. Then it is processed with the enzyme glucoamylase to produce simple sugar glucose. This is called pure corn syrup which has 100% glucose. It is further processed with the enzyme glucose isomerase when the glucose is converted to a mixture of glucose (55-58%), fructose (42%) and some other sugars.

*This corn syrup is blended with High Fructose Corn Syrup (HFCS) when Light Corn Syrup is produced with fructose content of 55% and glucose content of 45% approximately.

*Light corn syrup is most commonly used in soft drinks.

*Corn syrup is available in 3 forms -

1. Corn syrup – This has 42% fructose and 55-58% glucose. This is most commonly used for baking purposes. It is mildly sweet.

2. Light corn syrup – It has 55% fructose and 45% glucose and is a mixture of corn syrup and HFCS. This is used in the preparation of soft drinks. This is similar in sweetness to table sugar.

3. Dark corn syrup – This is a mixture of light corn syrup, refiner's syrup, caramel and preservative. It is dark in color and has a stronger flavor.

4. High fructose corn syrup – Has up to 90% fructose and 10% glucose, used in the production of other types of corn syrups. This is very sweet.

*Buying and storage: Buy good quality corn syrup. Store in the original container or bottle with cap tightly replaced.

Is it raw?

No, because it is processed using heat and enzymes. Make sure you read the label.

Health Benefits

1. Light corn syrup has 55% fructose and 45% glucose. The calories are exclusively obtained from the sugars – fructose and glucose.

2. It may cause sudden spike of blood sugar levels, so diabetics have to be cautious and use this in moderation.

3. Increased consumption of corn syrup in the form of soft drinks may lead to obesity.

4. Some studies have shown that increased fructose consumption may increase the risk of cardiovascular diseases, insulin resistance and obesity.