Wikipedia

Corn syrup

Corn syrupis a foodsyrupwhich is made from thestarchof corn/maizeand contains varying amounts of sugars:glucose,maltoseand higheroligosaccharides,depending on the grade. Corn syrup is used in foods to softentexture,add volume, preventcrystallizationof sugar, and enhance flavor. Mosttable syrupsare typically based with corn syrup. It can be processed intohigh-fructose corn syrup(HFCS) by using the enzymeD-xylose isomeraseto convert a large proportion of its glucose into sweeterfructose.

Corn syrup

Arailroad tank carcarrying corn syrup

The more general termglucose syrupis often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made fromcorn starch.[1][2]Technically, glucose syrup is any liquid starchhydrolysateof mono-, di-, and higher-saccharidesand can be made from any source of starch: wheat,tapiocaand potatoes are the most common other sources.[3][4][5]

Commercial preparation

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Historically, corn syrup was produced by combining corn starch with dilutehydrochloric acid,and then heating the mixture under pressure. The process was invented by the German chemistGottlieb Kirchhoffin 1811. Currently, corn syrup is obtained through a multi-stepbioprocess.First, theenzymeα-amylaseis added to a mixture of corn starch and water. α-amylase is secreted by various species of thebacteriumgenusBacillusand the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch intooligosaccharides,which are then broken into glucose molecules by adding the enzymeglucoamylase,known also as "γ-amylase". Glucoamylase is secreted by various species of thefungusAspergillus;the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzymeD-xylose isomerase,an enzyme that is isolated from the growth medium of any of several bacteria.[6]

Corn syrup is produced from number 2 yellow dent corn.[7]Whenwet milled,about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose syrup. Abushel(25 kg) of corn will yield an average of 31.5 pounds (14.3 kg) of starch, which in turn will yield about 33.3 pounds (15.1 kg) of syrup. Thus, it takes about 2,300 litres of corn to produce atonneof glucose syrup, or 60 bushels (1524 kg) of corn to produce oneshort ton.[8][9]

The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to theirdextrose equivalent(DE). Most commercially available corn syrups are approximately 1/3 glucose by weight.[citation needed]

Two common commercial corn syrup products are light and dark corn syrup.[10]

  • Light corn syrupis corn syrup seasoned withvanillaflavor and salt. It is a nearly clear color.
  • Dark corn syrupis a combination of corn syrup andrefiner's syrup,caramel color and flavor, salt, and the preservative sodium benzoate. Its color is dark brown.

Uses

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Major uses of corn syrup in commercially prepared foods are as a thickener, a sweetener, and ahumectant(an ingredient that retains moisture and thus maintains a food's freshness).[11]The primary ingredient in most brands of commercial "table syrup"is either regular corn syrup or high-fructose corn syrup, both of which are less expensive thanmaple syrup.[12]

In the United States,tariff-rate quotasforcane sugarimports raise sugar prices;[13]hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks.[11]

Glucose syrupwas the primary corn sweetener in the United States prior to the expanded use ofhigh fructose corn syrupproduction in 1964.[14]HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose.[15]The resulting syrup is sweeter and more soluble.[citation needed]

If mixed withsugar,water,andcream of tartar,corn syrup can be used to makesugar glass.[16]

History

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1917 Karo advertisement encouraging corn syrup as a wartimesugar substitute

Corn syrup was available atgrocery storesin the 19th century, as ageneric productsold from a barrel.[17]In 1902, theCorn Products Refining Companyintroduced clear,bottledcorn syrup under the brand name ofKaro Syrup.[17]In 1910, the company launched one of the largestadvertising campaignsever seen. This included full-pageadvertisementsinwomen's magazinesand freecookbooksfull ofrecipesthat called for Karo brand corn syrup.[17]In the 1930s, they promoted a newpecan pierecipe that featured corn syrup, followed by a similar, nut-freechess pierecipe, in a bid to drive sales.[17]Later, they promoted it as an alternative tomaple syrupforwaffles.[17]As cooking in the home declined in the 21st century, so that fewer people madecandiesorpiesat home, commercial sales of Karo tended to dominate over the retail sales.[17]

See also

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References

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  1. ^Structure of the world starch market, European Commission - Directorate Agricultural and Rural development, Evaluation of the Community Policy for Starch and Starch Products, Final report 2002, Chapter 1, page 3[1]
  2. ^"Sugar Association Alternative Carbohydrate Sweeteners".Archived fromthe originalon 23 September 2006.
  3. ^Wheat starch, Application, International Starch Institute Denmark
  4. ^Global casave outlook; Guy Henry, Andrew Westby; 2007; page 600Archived5 April 2012 at theWayback Machine
  5. ^"International Starch Association Starch and Glucose Glossary".Archived fromthe originalon 16 July 2002.
  6. ^Martin Chaplin and Christopher Bucke,Enzyme Technology(Cambridge, England: Cambridge University Press, 1990), pages 146-154. Available on-line at:London South Bank University: Enzyme Technology.See "Chapter 4: The large-scale use of enzymes in solution", sections:
  7. ^"Dent corn" (Zea mays var. indentata) is so called because the tops of its kernels are slightly indented. SeeMerriam-Webster dictionary.
  8. ^"Enzymatic starch hydrolysis: background".Archived fromthe originalon 4 October 2008.
  9. ^Trends in U.S. production and use of glucose syrup and dextrose, 1965-1990, and prospects for the future - U.S. Dept. of Agriculture, Economic Research Service report[2]
  10. ^"Karo Syrup - FAQ".Karo.ACH Food Companies, Inc. Archived fromthe originalon 11 May 2015.Retrieved15 May2015.
  11. ^abKnehr, Elaine."Carbohydrate Sweeteners".Food Product Design.Virgo Publishing. Archived fromthe originalon 2 January 2013.Retrieved17 October2008.
  12. ^"5 Things You Need to Know About Maple Syrup".Retrieved29 September2016.
  13. ^"U.S. Sugar Import Program".USDA. Archived fromthe originalon 22 March 2009.Retrieved21 March2009.
  14. ^Fructose, high fructose corn syrup, sucrose and health.James M. Rippe. New York. 2014.ISBN978-1-4899-8077-9.OCLC876051670.{{cite book}}:CS1 maint: location missing publisher (link) CS1 maint: others (link)
  15. ^Hobbs, Larry (2009). "Starch: Chemistry and Technology". In BeMiller, James; Whistler, Roy (eds.).Sweeteners from Starch: Production, Properties and Uses(PDF)(3rd ed.). Elsevier Inc. pp.808–813.ISBN978-0-12-746275-2.Retrieved5 December2019.
  16. ^States, National Confectioners' Association of the United (1956).Annual Report - National Confectioners' Association of the United States.
  17. ^abcdefWeinstein, Jay (2007)."Karo Syrup".In Smith, Andrew F. (ed.).The Oxford Companion to American Food and Drink.Oxford: Oxford University Press. p. 339.ISBN978-0-19-530796-2.OCLC71833329.
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