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Corn syrup

Corn syrup
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Corn Syrup

Corn syrup is a food syrup, which is made from the starch of corn 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. Corn syrup is distinct from high-fructose corn syrup, which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States 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 source of starch; wheat, tapioca and potatoes are the most common other sources.

Corn syrup is an equivalent substitute for sugar syrup.

Uses:

1.Corn syrup's major uses in commercially prepared foods are as a thickener, a sweetener and as a humectant – an ingredient that retains moisture and thus maintains a food's freshness.

2. Cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup are less expensive alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.

3. Corn syrup is sweeter and more soluble. Corn syrup is also available as a retail product. 

4. If mixed with sugar, water and cream of tartar corn syrup can be used to make sugar glass.

Read more on Wikipedia

Nutrition Data for Syrups, corn, light (19350)

Proximates
NutrientNutrient value per 100 gm1 cup1 tbsp
Water22.81 g77.7821 g5.0182 g
Energy283 kcal965.03 kcal62.26 kcal
Protein0 g0 g0 g
Total lipid (fat)0.2 g0.682 g0.044 g
Carbohydrate, by difference76.79 g261.8539 g16.8938 g
Fiber, total dietary0 g0 g0 g
Sugars, total76.77 g261.7857 g16.8894 g
Minerals
NutrientNutrient value per 100 gm1 cup1 tbsp
Calcium, Ca13 mg44.33 mg2.86 mg
Iron, Fe0 mg0 mg0 mg
Magnesium, Mg1 mg3.41 mg0.22 mg
Phosphorus, P0 mg0 mg0 mg
Potassium, K1 mg3.41 mg0.22 mg
Sodium, Na62 mg211.42 mg13.64 mg
Zinc, Zn0.44 mg1.5004 mg0.0968 mg
Vitamins
NutrientNutrient value per 100 gm1 cup1 tbsp
Vitamin C, total ascorbic acid0 mg0 mg0 mg
Thiamin0.059 mg0.20119 mg0.01298 mg
Riboflavin0 mg0 mg0 mg
Niacin0 mg0 mg0 mg
Vitamin B-60 mg0 mg0 mg
Folate, DFE0 µg0 µg0 µg
Vitamin B-120 µg0 µg0 µg
Vitamin A, RAE0 µg0 µg0 µg
Vitamin A, IU0 IU0 IU0 IU
Vitamin E (alpha-tocopherol)0 mg0 mg0 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU
Vitamin K (phylloquinone)0 µg0 µg0 µg
Lipids
NutrientNutrient value per 100 gm1 cup1 tbsp
Fatty acids, total saturated0 g0 g0 g
Fatty acids, total monounsaturated0 g0 g0 g
Fatty acids, total polyunsaturated0 g0 g0 g
Cholesterol0 mg0 mg0 mg
Others
NutrientNutrient value per 100 gm1 cup1 tbsp
Caffeine0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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