What is corn syrup?

There is no such thing as a natural corn syrup pushed directly from the corn core. Instead, the bulbic middle layer called corn starch is first separated from the outer peel and inner germ layers. The corn starch is then stored in giant baths, where natural enzymes are added to divide into glucose. These sugars are heated and converted into syrup.

corn syrup is almost as sweet as granulated sugar, which often replaces recipes. It can be naturally light in color that is often used in forming Candydym or darker, which is usually used for general baking purposes. The light form can have added vanilla aroma, while dark syrup has a stronger natural taste.

The advantage of this product before sugar is its resistance to crystallization. Candy lollipop made of corn syrup retains smooth texture, while similar treatment from pure sugar can turn into hard rock candies. Also prohibits the formation of crystalswslepice added to the cake or fondat mixture. The most controversial form - high fructose corn syrup (HFCS) - rarely sells directly to consumers, although it can be found in most processed foods sold in grocery stores.

HFCS is subjected to other processes compared to conventional corn syrup. First, three types of enzymes-alpha-amylase, glucamylase and glucose-isomerase-KE are gradually added to a change in starch to glucose and then fructose. Pure glucose is then added to the mixture to form a ratio of fructose to glucose, which forms the final product. In HFC there are different ratios of fructose-glucose, including 90-10, 42-43 and 55-45. Because the United States Department of Agriculture (USDA) subsidizes the production of corn in the US, but taxes imported sugar, HFC has become the default sweetener in many consumer food products.

manufacturers insist on the fact that their product is the sameHealthy as sucrose sugar, which replaces soft drinks, and tax savings maintain low food prices low. Opponents point to studies indicating serious health problems in laboratory rats of fed with a constant diet of this sweetener. Other sugars, such as sucrose, can be processed by each cell in the human body, but fructose must be divided in the liver. Throughout his life, it has been proposed that the liver can overcome the heavy sugar in this type of sugar.

Some people say that the popularity of HFC is a question of the economy, while others point to the domestic corn industry that has almost a monopoly to a commercial sweetener in the United States. Other countries, such as Mexico, still use sucrose sugar in their processed food products. Those who feel uncomfortable about the health effects of corn syrup with a high fructose content should check food labels to see if the ingredients specify the use of sugar.