Corn Syrup is predominantly an American ingredient, manufactured from corn starch. Corn syrup is also sold as liquid glucose or glucose syrup. Corn syrup is roughly replaceable with golden syrup but without the mouthfeel.
Corn syrup is a sweet glucose syrup, and adds a little suppleness for mouthfeel.
Corn syrup is manufactured by heating cornstarch and water under pressure with some chemicals to convert it to simple sugars. In Europe, corn syrup is made from potato starch rather than cornstarch.
Corn syrup is used commercially instead of sugar in soft drinks, ice creams, brewing and sweet making, and also as a table syrup.
- Christian, G. (2005) Real Flavours: the handbook of gourmet & deli ingredients, Grub Street. ISBN 1904943209.
- Stobart, T. (1981) The Cook's Encyclopedia: ingredients & processes, Harper & Row. ISBN 0060141271.