Corn Syrup
What is corn syrup?
Corn syrup is made from the starch of corn, primarily from yellow #2 dent corn, and is classified as either light or dark. Light corn syrup contains only glucose (sugar), and dark, contains glucose and maltose (a sugar that darkens and increases the sweetness).
The syrup is used in foods to add volume, enhance flavor or color, and to prevent sugar from crystallizing. Corn syrup is also used in the manufacturing High Fructose Corn Syrup. Corn syrup is used in foods such as beer, canned fruits, cereals, cookies, crackers, and ice cream.
What is a manufacturing process?
The process starts when corn is harvested and shucked from its husk and silk. The kernels are then removed from the cob and screened (passed through vibrating metal grates to remove unwanted debris). From here, the kernels are steeped in a tank of water and sodium dioxide. The sodium dioxide softens the gluten bonds within the kernels. Next, the kernels enter a cyclone separator, which separates the starch from the kernel’s germ. After that, the protein and the fiber is removed through a milling (grinding) and screening process, and lastly, the gluten is removed through centrifugal force. The remaining starch is then placed in a vat of water and hydrochloric acid, and its heated under pressure. The heat and hydrochloric acid breaks down the starch so that the only remaining remnant is glucose (sugar) syrup. This syrup enters a final refining process to evaporate excess water, and the resulting product is corn syrup.
The FDA states that corn syrup is GRAS.
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