Light Corn Syrup


Light corn syrup is the liquid derived from corn starch which is clarified to remove all color. It is extremely sweet and used as a cane sugar substitute. While corn syrup comes in multiple varieties, the light type contains corn syrup, vanilla and salt.


Other names: Syrup, Corn Syrup
Translations: Gaismas Corn Sīrups, Šviesos Corn syrup, Lumina sirop de porumb, Light kukuruza Sirup, Syrop kukurydziany Light, Licht Corn Syrup, प्रकाश कॉर्न सिरप, Light xarope de milho, Свет кукурузный сироп, Ελαφρύ σιρόπι καλαμποκιού, ضوء الذرة شراب, 라이트 콘시럽, Světlo kukuřičného sirupu, Jagung Light Syrup, Banayad Corn syrup, 光玉米糖浆, Llum xarop de blat de moro, Light koruzni sirup, Svetlo kukuričného sirupu, אור סירופ תירס, Ljus majssirap, Светло кукурузни сируп, ライトコーンシロップ, Sirop de maïs léger, Lett Corn Syrup, Luz jarabe de maíz, Світло кукурудзяний сироп, Valossa maissi siirappi, Light царевичен сироп

Physical Description

The texture of light corn syrup is smooth and it is clear in color

Colors: clear

Tasting Notes

Flavors: sweet
Mouthfeel: Syrupy
Substitutes: Sugar syrup made with 1-1/4 cups sugar and 1/3 cup water boiled together until syrupy, Golden syrup, Honey or molasses

Selecting and Buying

Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Because light corn syrup is made using the same process regardless of brand there is no specific criteria by which to select a type.
Buying: Any supermarket or grocery store

Preparation and Use

Often used in recipes for frostings, candies, jam and jellies.

Used in commercially-prepared foods as thickener, sweetener and humectant which is an ingredient that retains moisture and thus maintains a food's freshness.

Conserving and Storing

Store at room temperature. Light corn syrup may turn yellow over time but this is a normal process and does not affect the syrup negatively.


Many groups are now coming out against various types of corn syrup claiming it is addictive and harmful. On social networking sites, such as Facebook, there are groups devoted to banning the substance in common food products.

However, there are an equal amount of sites and ads promoting the use of corn syrup as healthy and safe.

History: With the introduction of enzyme-hydrolyzed products in the 1920's, corn syrup technology expanded. By the mid-1950's technology advanced to allow the syrup to be commercially prepared. This was the first time that corn based sweeteners could compete with other sugars on the market.



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