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Topic: Corn syrup

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In the News (Tue 21 May 19)

 Karo Syrup - Lifes Sweetest Little Secret
Corn syrup balances sweet and sour flavor profiles, and is therefore a key ingredient in many Asian dishes.
Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch.
Light corn syrup is used when a delicately sweet flavor and color is desired, such as in fruit sauces, jams and baked goods.
www.karosyrup.com /faq.asp   (1489 words)

 Corn syrup - Wikipedia, the free encyclopedia
Corn syrup, 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.
high fructose corn syrup is a variant in which other enzymes are used to convert some of the glucose into fructose.
en.wikipedia.org /wiki/Corn_syrup   (227 words)

 Carbohydrates - Corn syrup
The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest achievements in the sugar industry.
Corn starch can be hydrolyzed into glucose relatively easily, but it was not until the 1970s that it became a commercially major product bringing about changes in the food industry.
The starch is processed and refined from the kernels of corn by using a series of steeping (swelling the kernel), separation, and grinding processes to separate the starch from the other parts of the kernel which is used for animal feed.
www.elmhurst.edu /~chm/vchembook/548HFsyrup.html   (554 words)

 Corn syrup - Homedistiller   (Site not responding. Last check: 2007-10-21)
Corn syrup is a syrup made from maize, composed mainly of glucose.
A portion of the glucose in ordinary corn syrup is converted to fructose through the incubation with the enzyme glucose isomerase.
Is the increased use of high-fructose corn syrup responsible for the rise in obesity?
homedistiller.org /wiki/index.php/Corn_syrup   (290 words)

Corn refiners produce three major classes of sweeteners: corn syrups, dextrose, and fructose.
Mention corn syrups and consumers think of the sweetness and energy they offer--outstanding characteristics--, but their value as food ingredients also flows from their adaptability to many circumstances and their other, less-known, advantages.
Dextrose is highly nutritious and easily digested because of its purity and because it is a standardized food form of the basic sugar which humans and animals absorb and use in their bloodstreams.
www.corn.org /web/sweeten.htm   (488 words)

 CORN REFINERS ASSOCIATION - Syrup Conversion   (Site not responding. Last check: 2007-10-21)
In some syrups, the conversion of starch to sugars is halted at an early stage to produce low-to-medium sweetness syrups.
The syrup is refined in filters, centrifuges and ion-exchange columns, and excess water is evaporated.
Syrups are sold directly, crystallized into pure dextrose, or processed further to create high fructose corn syrup (illustrated).
www.corn.org /web/syrup.htm   (138 words)

 OU Kosher | High Fructose Corn Syrup
Corn syrup, typically a mildly sweet sweetener, suddenly had the potential to become strikingly sweet.
The potential value of high fructose corn syrup, compared to standard corn syrup was easily grasped: a recipe that required a fixed amount of corn syrup to sweeten a food could afford to use less corn syrup without sacrificing any sweetness.
Glucose corn syrup was never a serious rival to refined sugar in the sweeteners industry because it is not as sweet.
www.oukosher.org /index.php?/articles/single/high_fructose_corn_syrup   (951 words)

 Frequently Asked Questions - Corn and Maple Syrup
Corn syrup is a liquid sweetener made by breaking down cornstarch by an enzyme reaction.
Corn syrup stores poorly compared to other sweeteners and because of this it often has a best if used by dating code on the bottle.
Maple syrup is produced by boiling down the sap of the maple tree (and a lot of it too) until it reaches a syrup consistency.
www.usaemergencysupply.com /faq/cornsyrup.htm   (448 words)

 Ag's Cool Corn
Corn can be grown in other regions of the state, but the rich soil found in the Coastal Plains is ideal for growing corn.
Corn is a type of grain and grain standards are set according to weight, foreign material and damage.
Corn is a good for eating because it is a high carbohydrate vegetable which means that it helps in giving you energy.
www.agr.state.nc.us /agscool/commodities/cornkid.htm   (883 words)

 Feingold Program: Corn Syrup
Then the components are separated into corn oil, protein and the familiar white powder we call corn starch, which may contain up to 50 parts per million of sulfur dioxide.
Corn sweeteners earn $4.5 billion each year, and high fructose corn syrup represents 55% of the sweeteners used in foods and beverages in the United States.
The corn industry insists, "There is no conclusive link between the increased consumption of fructose and HFCS in the United States and the obesity epidemic." The industry's defenders point to a lack of exercise as the culprit.
www.feingold.org /PF/cornsyrup.html   (872 words)

 What is corn syrup?
Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose.
If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy.
If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.
www.ochef.com /362.htm   (216 words)

 [No title]
You may already be familiar with the dangers of fructose that I’ve warned about in the past, but what you may not know is that high-fructose corn sweeteners that have been used to sweeten soft drinks and food since the 1970s are major contributors to the obesity epidemic in the United States.
Contrary to common belief, corn is a grain, not a vegetable, and is definitely not fit as a dietary staple and mainstay, primarily because it contains high amounts of sugar.
Cheap corn is truly the building block of the ''fast-food nation," as Michael Pollan writes in a New York Times article.
www.mercola.com /2004/apr/10/corn_fat.htm   (1003 words)

 High Fructose Corn Syrup
An advantage of high-fructose corn syrup is that it "tastes sweeter than refined sugar," making it a popular ingredient for food manufacturers because it enables them to use less, says George A. Bray, former director of Louisiana State University's Pennington Biomedical Research Center in Baton Rouge.
The corn starch is hydrolyzed and that corn syrup has a invertase which will change glucose into fructose.
Because high fructose corn syrup mixes easily, extends shelf-life and is as much as 20 percent cheaper than other sources of sugar, large-scale food manufacturers love it.
www.menstuff.org /issues/byissue/highfructose.html   (6535 words)

 Corn Syrup, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
The development of the various types of corn syrups, maltodextrins, and high-fructose corn syrup from corn starch sources could be called one of the greatest changes in the sugar and sweetener industry over several centuries.
Corn syrup itself is divided into four types of corn syrups on the basis of dextrose equivalent (D.E.)
The inverted corn syrups, high fructose corn syrups are classified according to the fructose content (i.e.
food.oregonstate.edu /sugar/corn.html   (321 words)

 Corn Syrup | TPMCafe
The current policy is bad for the environment in Florida, bad for development south of the border, and even costs jobs in America, but it's good for folks who grow corn and for producers of the insidious beet sugar.
Corn pollen may also be responsible for the increased spread of malaria in Africa.
Corn is evil, and so is corn syrup.
www.tpmcafe.com /blog/yglesias/2006/jul/02/corn_syrup   (615 words)

 Childhood Obesity, Low Fat Recipes & Dietary Guildlines - Corn Syrup - Foods in the News | Foodfit
High fructose corn syrup is a liquid sweetener that is made by processing cornstarch with acids or enzymes.
The Corn Refiners Association (CRA) says there is no connection between high fructose corn syrup and obesity and recently launched a website to get its word out.
No matter who wins the argument over corn syrup, one thing is certain: It's wise to cut down on the amount of refined sugar and processed foods we eat and include more fresh fruit, vegetables and whole grains in our diet.
www.foodfit.com /healthy/archive/healthyFoodNews_cornsyrup.asp   (709 words)

 High-fructose corn syrup   (Site not responding. Last check: 2007-10-21)
Corn sweeteners, primarily HFCS, have eclipsed regular sugar as the ingredient of choice for beverage and food manufacturers, with the exception of some few “micro-brewed” sodas.
The corn syrup is chemically altered by enzymatic processes to yield a different balance of monosaccharides (simple sugars) than that found in ordinary corn syrup.
That chemical alteration changes the extracted corn syrup from a compound that is mainly glucose (a simple sugar), to one that is a mix of monosaccharides.
www.womentowomen.com /nutritionandweightloss/highfructosecornsyrup.asp   (1060 words)

 Corn Syrup - Background, Raw Materials, The Manufacturing, Quality Control
Corn syrup is one of several natural sweeteners derived from corn starch.
Corn syrup is primarily used as a food product.
Ethanol can be derived from corn and offers a cleaner-burning fuel than gasoline for use in motor vehicles.
www.madehow.com /Volume-4/Corn-Syrup.html   (1788 words)

 Musings on the Marathon - The Corn Syrup Debate   (Site not responding. Last check: 2007-10-21)
High-fructose corn syrup is very close to sugar, 55 percent fructose and 45 percent glucose with sugar being 50 percent fructose and 50 percent glucose.
Produced in large manufacturing facilities scattered mostly across the flat, golden expanse of the American corn belt, high-fructose corn syrup is not a product that anyone could cook up at home using a few ears of corn.
The process starts with corn kernels and takes place in a series of stainless steel vats and tubes in which a dozen different mechanical processes and chemical reactions occur — including several rounds of high-velocity spinning and the introduction of three different enzymes to incite molecular rearrangements.
patricknolan.com /TheCornSyrupDebate.aspx   (351 words)

 Corn, it's everywhere so avoid it where you can
Most corn is now GMO so we have to be careful to choose organic fresh corn.
Corn and it's derivatives are a likely source of the obesity and diabetes in America today.
Corn is also the main staple of feed given to animals because it's cheap and fattens cattle up quickly.
www.deliciousorganics.com /Controversies/corn.htm   (551 words)

 What Is Worse Than Sugar? "High-Fructose Corn Syrup"
White sugar and "high-fructose corn syrup" are not the same.
Dietary experts are singling out this fake syrup as one reason for the startling rise in obesity in America and related increase in diabetes.
30 years of these accumulative affects of "high-fructose corn syrup" is evident in the obesity and health problems we have today.
www.noweightgaincookbooks.com /worse_than_sugar.htm   (724 words)

 Food Facts & Trivia: Corn Syrup
Corn syrup is a liquid sugar produced from cornstarch.
Light corn syrup is clarified and decolorized and usually contains some vanilla for flavor.
Dark corn syrup has caramel flavor and coloring added and has a stronger flavor.
www.foodreference.com /html/fcornsyrup.html   (198 words)

 The Double Danger of High Fructose Corn Syrup
These experiements should give us pause when we consider the great increase in the use of high fructose corn syrup during the past 30 years, particularly in soft drinks, fruit juices and other beverages aimed at growing children, children increasingly likely to be copper deficient as modern parents no longer serve liver to their families.
High fructose corn syrup can be manipulated to contain equal amounts of fructose and glucose, or up to 80 percent fructose and 20 percent glucose.
High fructose corn syrup is the primary sweetener used in soft drinks, now readily available to children in school vending machines.
www.westonaprice.org /modernfood/highfructose.html   (2379 words)

 Karo Syrup - Lifes Sweetest Little Secret
Until the introduction of Karo corn syrups, the American housewife carried her syrup jug "to the grocery store to be refilled from the grocers barrels of syrup.
A mixture of corn syrup, sugar, eggs, vanilla and pecans baked in a pie shell produces the now classic Pecan Pie-destined to become a world class favorite.
Trademarked as Karo Waffle Syrup, it carries a green label to distinguish it from the classic Karo Light corn syrup and Karo Dark corn syrup.
www.karosyrup.com /history.asp   (490 words)

By increasing the proportion of fructose, a syrup is produced which is more comparable to an ordinary sugar (sucrose) syrup in its ratio of fructose to glucose and in its sweetness.
Common commercial grades of high fructose corn syrup include fructose contents of 42%, 55% (used in soft drinks and equivalent to caster sugar), or 90%.
High fructose corn syrup is cited by some nutritionists as a leading cause of obesity and is linked to diabetes.
www.solarnavigator.net /solar_cola/high_fructose_corn_syrup.htm   (1106 words)

 The Murky World of High-Fructose Corn Syrup
High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a high percentage of fructose.
Finally, this is back-blended with the original mixture to yield a final concentration of about 55 percent fructose--what the industry calls high fructose corn syrup.
It is almost certainly made from genetically modified corn and then it is processed with genetically modified enzymes.
www.westonaprice.org /motherlinda/cornsyrup.html   (1180 words)

 HFCS, High Fructose Corn Syrup, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
High Fructose Corn Syrup Production is information by Osmonics, the company that developed equipment that can be used for concentrating high fructose corn syrup.
The high fructose corn syrup story is one of the most "revolutionary" in food science in the last decade.
The Corn Refiners Association's own web site indicates that "High fructose corn sweeteners begin with enzymes which isomerize dextrose to produce a 42 percent fructose syrup.
food.oregonstate.edu /sugar/hfcs.html   (571 words)

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