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.[1]
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[2], 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.[1]
The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch.[3] Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides[4] and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.
Glucose syrup and dextrose are produced from number 2 yellow dent corn. When wet milled, a bushel of corn will yield an average of 31.5 pounds of starch, which in turn will yield about 33.3 pounds of glucose syrup, or dextrose. Thus, it takes about 60 bushels of corn to produce one short ton of either glucose syrup or dextrose.[5]
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 and dextrose were the primary corn sweeteners 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.[6]
玉米糖浆是一种糖浆,采用玉米淀粉为原料,主要为葡萄糖。一系列的两种酶反应是用来把玉米淀粉,玉米糖浆。它的主要用途是作为食物增稠剂、增甜剂,并对其性能厚厚的(保持食物新鲜湿润和帮助维护[1]。
玉米糖浆是用来软化纹理,添加量、禁止结晶和提高的味道。因为蔗糖配额提高糖的价格在美国[2]的基础上,国内生产的玉米糖浆和高果糖玉米糖浆是一个较便宜的选择通常用于食品加工和大量美国、糖果、和苏打水来帮助控制成本[1]。
更一般术语葡萄糖浆是经常使用同义与玉米糖浆,因为前者通常是由玉米淀粉。[3]技术、葡萄糖浆是任何液体淀粉水解、弹药筒的,并能获得较高的糖类[4],可以由任何来源的淀粉、小麦、大米和土豆是最常见的来源。
葡萄糖浆和葡萄糖是由2号黄色的凹痕的玉米。在潮湿环境下,每蒲式耳的玉米将产量平均为315磅的淀粉,而这也就会反过来产量大约3磅的葡萄糖浆,或葡萄糖。因此,它需要大约60蒲式耳的玉米生产一个短吨的葡萄糖浆或葡萄糖、文献[5]。
粘度和甜蜜的糖浆取决于程度进行了水解反应。区分不同等级的糖浆,他们等级分根据他们的“葡萄糖当量”(德)。
葡萄糖浆和葡萄糖是主要的玉米糖在美国的扩张的玉米糖浆(HFCS)生产。HFCS是一个变种,其他酶是用来转换的葡萄糖的果糖。结果是甜蜜和可溶性糖。玉米糖浆,也可作为一个零售产品。最受欢迎的零售玉米糖浆的产品,在美国是Karo糖浆、果糖/葡萄糖浆。[6]
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