American beach town boardwalks often boast numerous storefronts advertising saltwater taffies. The candy calls to mind summer vacations, a rainbow assortment of colors and flavors, and a sweetness that sticks to the roof ...
Soft Matter
Sep 12, 2023
0
71
Perfect noncaloric replacements for sugar and high fructose corn syrup just don't exist yet. For example, some alternatives have a lingering sweet aftertaste and lack a sugar-like mouthfeel, leaving consumers unsatisfied. ...
Biochemistry
Jun 15, 2023
0
100
The quest to satisfy the sweet tooth without adding to the waistline has a new weapon in its arsenal: a strain of yeast that can metabolize lactose, the sugar in dairy products, into tagatose, a natural sweetener with less ...
Biochemistry
Apr 15, 2019
0
40
Following the recent high-profile fake honey scandal, new and independent research from Macquarie University in collaboration with the National Measurement Institute has unveiled, for the first time, the scale of the adulteration ...
Economics & Business
Oct 8, 2018
0
228
Sugar isn't always sweet to German cockroaches, especially to the ones that avoid roach baits. In a study published May 24 in the journal Science, North Carolina State University entomologists show the neural mechanism behind ...
Plants & Animals
May 23, 2013
1
1
(Phys.org) —A team of entomologists from the University of Illinois has found a possible link between the practice of feeding commercial honeybees high-fructose corn syrup and the collapse of honeybee colonies around the ...
Researchers have established the conditions that foster formation of potentially dangerous levels of a toxic substance in the high-fructose corn syrup (HFCS) often fed to honey bees. Their study, which appears in the current ...
Other
Aug 26, 2009
2
1
A new study in mice sheds light on the insulin resistance that can come from diets loaded with high-fructose corn syrup, a sweetener found in most sodas and many other processed foods. The report in the March issue of Cell ...
Cell & Microbiology
Mar 3, 2009
1
1
Some new crop varieties are bred to be more nutritious. Others are more resilient, bred to tolerate harsher environmental conditions.
Biotechnology
Apr 13, 2020
0
9
In the modern media world, consumers are constantly bombarded with advertisements claiming that products are "luxury," "European," created with "old-world traditions and craftsmanship" and more, but how do people know if ...
Economics & Business
Jul 25, 2019
0
2
Corn syrup is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavour. Because cane sugar quotas raise the price of sugar in the United States, domestically produced corn syrup and high-fructose corn syrup are a less expensive alternative often used in American-made processed and mass-produced foods, candies, and sodas to help control costs.
The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.
Glucose (or dextrose) syrup is produced from number 2 yellow dent corn. When wet milled, approximately 2.3 litres of corn is required to yield an average of 947g of starch, to produce 1kg of glucose (or dextrose) syrup (a bushel of corn will yield an average of 31.5 pounds of starch, which in turn will yield about 33.3 pounds of syrup). Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup (or 60 bushels of corn to produce one short ton).
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).
Glucose syrup was the primary corn sweetener in the United States prior to the expansion of High-fructose corn syrup (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 Syrup, a fructose/glucose syrup.
This text uses material from Wikipedia, licensed under CC BY-SA
