Made from cornstarch. Mostly glucose. Can have maltose.
Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar.
A glucose type syrup made from cornstarch, water and fructose. Glucose: Glucose is an invert sugar (primarily dextrose with some maltose, water and dextrin) usually produced from corn; it does not crystallize and inhibits crystallization of sucrose (sugar). For that reason, a small amount of glucose or corn syrup is often used where crystallization may be a problem, such as making caramel. It is thicker than corn syrup with less water.
A thick, sweet syrup with a caramel flavor that inhibits crystallization.
Syrup made from cornstarch used in desserts, frostings, candies. Cream of Tartar : Natural fruit acid in the form of a fine white powder. Used in making baking sodas and as a stabilizer.
concentrated juice derived from corn.
Clear, thick liquid made from corn sugar mixed with acid. It doesn't crystallize and is especially good for pecan pie, frostings, fruit sauces and jams. Dark ang light corn syrup are interchangeable.
sugar that is derived from the hydrolysis of corn starch. Uses include flavoring agent and sweetener in meat and poultry products.
Light- or dark-colored neutral tasting syrup extracted from corn.
Clear syrup produced in light and dark verities as obtained from maize or corn. Common ingredient utilized in the preparation of baked items and confectionery.
Corn Syrup is made from cornstarch and is the most common syrup available. When used in a skin care recipe it acts as a Humectant (moisturizer/holds moisture to skin/helps speed moiturization to the skin.) but unfortunately is is best used in fresh recipes as it has a limited "shelf life" and tends to crystalize.
Corn syrup is a form of glucose made from corn flour. It is less sweet than sugar and it helps prevent crystallisation in confectionery.
A thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.
is a sweet syrup extracted from corn. It is sold as light corn syrup, which is slightly sweet and bland, or dark corn syrup, which tastes like molasses.
This is a syrup derived from cornstarch. It comes in dark and light varieties. Light syrup has been clarified and decolorized. Dark syrup has a stronger flavor. Both are used for desserts, frostings, candies, jams, and jellies.
Corn syrup, whose chemical formula is C6H12O6, is a syrup made from corn starch and composed mainly of glucose. A series of three enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a sweetener and for its moisture-retaining (humectant) properties which keep foods moist and helps to maintain freshness.
