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.
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
Corn syrup is a liquid derivative of corn starch.
Colors: Dark and Light
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.
Conserving and Storing
Store corn syrup at any room temperature. Keep away from direct sunlight and radiation.