Corn Syrup

About

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.

Information

Other names: sweetner

Translations: Corn Sīrups, Corn syrup, Sirop de porumb, Kukuruza Sirup, Syrop kukurydziany, मकई की चासनी, Кукурузный сироп, Αραβοσιτέλαιο Σιρόπι, شراب الذرة, 옥수수 Syrup, Kukuřičného sirupu, Jagung Syrup, Corn syrup, 玉米糖浆, Xarop de blat de moro, Koruzni sirup, Kukuričného sirupu, סירופ תירס, Majssirap, Кукурузни сируп, コーンシロップ, Sirop de maïs, Jarabe de maíz, Кукурудзяний сироп, Царевичен сироп

Physical Description

Corn syrup is a liquid derivative of corn starch.

Colors: Dark and Light

Tasting Notes

Flavors: Sweet

Mouthfeel: Thick, Dense, Sticky

Food complements: Desserts, Donuts, Icing, Cakes

Beverage complements: Coffee, Tea, Milk, Soda

Substitutes: Golden syrup, Dissolved granulated sugar, Honey, Dissolved brown sugar, Liquid glucose

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december

Choosing: Check for the expiration date of the corn syrup that can be located outside the packaging. Do not buy corn syrup with broken or damaged containers.

Buying: You can buy corn syrup at your local grocery store in the sweeteners area.

Preparation and Use

Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy when it's cold, so it's a good choice for frostings, fudge sauces, and candies. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar.