Corn sweeteners are the products made by using mild conversion techniques to produce starch hydrolysates, that is, dextrin, maltodextrin,and corn-syrup solids.
Corn refiners produce a variety of sweeteners. All the sweeteners share advantages–stability and crystallization control.
Corn syrup is a food syrup which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.
Glucose (also called dextrose) is used for its mild sweetness, texture, bulking ability, and white color. It helps to sweeten products like chewing gum. In jams, jellies, preserves, and icing mixes it is used to temper the intense sweetness of sucrose, but offers another advantage; it maintains moisture so products don’t go stale. Glucose is used in brewing low calorie beers as a source of energy necessary for the fermentation process.