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Corn Syrup

Corn syrup is found in many popular desserts and beverages. Learn more about this sweetener and how to incorporate it into your recipes.

What Is Corn Syrup, Exactly?

Corn syrup is a viscous, sweet syrup made from the natural sugars found in corn. There are two kinds of corn syrup: light and dark. Light corn syrup is clear, often vanilla-flavored, and sweeter, whereas dark corn syrup contains molasses, resulting in a deeper, richer sweetness and caramel coloring.

One crucial aspect sets light corn syrup apart from high-fructose corn syrup (HFCS), which is present in many processed foods. When high-fructose corn syrup is refined, the majority of the glucose molecules are converted to fructose by enzymes (naturally occurring sugar in fruits and plant foods). This high-fructose content has a much stronger sweetness than corn syrup or sucrose (table sugar) when consumed in large amounts and has more detrimental effects on health.

What Is High-Fructose Corn Syrup, Exactly?

High fructose corn syrup has a bad reputation that it is still working hard to overcome. High fructose corn syrup is regular corn syrup that has had some of the glucose converted to fructose. This results in a syrup that is significantly sweeter than granulated sugar and corn syrup, but it can cause the same health problems as any other added sugar. According to research, there is no direct link between high fructose corn syrup and increased obesity rates.

How Is Corn Syrup Produced?

The process of producing regular corn syrup is relatively simple. Here's a step-by-step guide to making corn syrup:

Corn syrup is made by combining cornstarch (derived from the endosperm of corn kernels) and water.

Then, add enzymes: Amylase enzyme activity initiates hydrolysis, or the conversion of starch to sugars, which results in the production of corn syrup. This enzyme exposure sequence converts cornstarch into oligosaccharides, which are then converted into glucose molecules with the addition of glucoamylase. The longer this process runs, the sweeter and more viscous the resulting syrup becomes.

Mix in any additional sugars or flavorings: At this point, flavorings will be added to the syrup. Vanilla or salt are commonly used to flavor light corn syrups. Molasses enhances the flavor and color of dark corn syrup.

Corn Syrup Applications

Commercial corn syrup is used in baked goods, condiments such as jams and jellies, and candy making by bakers, confectioners, and large-scale manufacturers. The syrup ensures a smooth texture in sugar pies, pecan pie (or pecan tassies), chess pies, homemade ice creams, and sorbets by preventing the formation of sugar crystals.

Desserts, soft drinks, fruit juices, yogurt, bread, and cereals all contain high-fructose corn syrup. The syrup is sometimes used as a humectant, which acts as a preservative by retaining moisture and preventing certain foods from drying out.

What Are the Differences Between Sugar and Corn Syrup?

The sugar cane plant yields sugar, including granulated sugar. The sugar cane plant's stalks are minced and juiced to create sugar cane syrup. The crystals are then separated from the syrup and used to make raw sugar after the syrup has been boiled until it starts to crystallize. At this point, the raw sugar goes through several refinements to create products that are used on a daily basis, like white granulated sugar.