Corn syrup

Corn syrup, known as glucose syrup outside the United States, 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. It is used to sweeten soft drinks, juices, ice cream, whole wheat bread and many other mass-produced foods. Its liquid form keeps foods moist and prevents them from quickly spoiling. In many areas, it is less expensive than table sugar (sucrose) due to agricultural policy; for example, the United States subsidizing corn syrup production while taxing sugar imports.

Related Topics:
Syrup - Glucose - Corn starch - Sweeten - Soft drink - Juice - Ice cream - Table sugar - Agricultural policy - Subsidizing - Tax - Import

~ ~ ~ ~ ~ ~ ~ ~ ~ ~