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Cultured Corn Syrup

Corn Syrup
Corn Syrup
Corn syrup is a syrup made from a mixture of corn starch, water, and the enzyme α-amylase. Once the starch is broken down into carbohydrates another enzyme (glucoamylase) is added which breaks the carbohydrates down into glucose. The glucose is then converted into fructose through the addition of another enzyme. Corn syrup is not the same as High Fructose Corn Syrup, which has more fructose and is therefore much sweeter.
Corn syrup is used as a food ingredient to sweeten, soften texture, prevent crystallization, amplify flavor, and add volume.
Health Benefits
Corn syrup acts as a ready source of energy. An intake of two spoons of corn syrup can relieve babies of constipation problems. It can also reduce the pain in children suffering from pharyngitis.
Health Concerns
Because of the high volume of calories in corn syrup its over consumption can lead to obesity. It is also associated with diabetes, liver disease, and kidney damage.
See Also
Dextrose, High Fructose Corn Syrup

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