Corn syrup is made of high quality corn starch, through a variety of enzyme hydrolysis and preparation to maltose syrup, the product is a colorless transparent sticky liquid, plastid clear, transparent, mild taste is pure, low sweetness, malt fragrance, has high boiling temperature, low freezing point, crystallization, and many other advantages, is often used in jams, jellies, prevent the sugar crystallization precipitation, high malt and good can hair, is also a lot of bread, cakes, beer, also widely used in confectionery, beverage, food, frozen food, spices, and other fields.
It is a fructose-glucose liquid sweetener alternative to sucrose (common table sugar) used in many foods and beverages. A range of formulas of HFCS with varying ratios of fructose to glucose are used in various food applications. HFCS is a natural corn syrup which is produced by the isomerisation of glucose to fructose by the enzymatic process to yield HFCS products classified according to their fructose content: HFCS-90, HFCS-42, and HFCS-55. It is a dense odourless liquid varies in colour from colourless to light yellow colour.
1. Carbonated beverages: High fructose corn syrup can be used as sweetener in part or in whole.
2. For the base syrup and aroma concentrate of carbonated beverages, high fructose corn syrup can be used as the only sweetener; For non-fizzy drinks, high fructose corn syrup can be used with glucose or high DE value corn syrup.
3. In soy sauce, high fructose corn syrup can be used and added with high DE value of corn syrup.
4. Liquid and spoonful salad dressings can be used alone with HFCS or in combination with other syrups.
Yeast ferments baked goods: High fructose corn syrup can be used alone or in combination with other corn syrups. High fructose corn syrup increases fermentability and residual sweetness, resulting in the brownish color of baked goods. Other baked goods that use high fructose corn syrup are pastries, FIG cakes, and cookies.
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