Whether we realize it or not, corn is part of many foods we eat. One of the items that comes from corn is cornstarch and cornstarch can be used to make corn syrup and corn syrup can be used to add calories to foods for individuals who need increased calories in a small quantity of food. A bushel of corn yields an average of 31.5 pounds of starch, which yields about 33.3 pounds of corn syrup.
However, two questions that come up often are, “Is there a difference between corn syrup and high-fructose corn syrup?” and “What do you do with corn syrup?”
Corn syrup and high-fructose corn syrup are two different products. Both of these items are made from cornstarch. Corn syrup is 100 percent glucose. High-fructose corn syrup has some of the glucose converted to fructose enzymatically.
Corn syrup is also known as syrup glucose. Historically, corn syrup was produced by combining cornstarch with dilute hydrochloric acid, and then heating the mixture under pressure. Gottlieb Kirchhoff invented the process in 1812. Corn syrup is not as sweet as cane sugar.
Corn syrup is used to make candy. It can also be used to keep baked goods stay fresh longer, soften the texture, add volume, and retain their moisture. Corn syrup is available in light and dark colors. Light corn syrup has all the color and cloudiness removed. Dark corn syrup has a stronger flavor and is I mixture of corn syrup and refiners’ syrup.
One tablespoons of light corn syrup provides 31 calories, 7 mg sodium, 8.4 gm total carbohydrates, 2.9 gm sugars, 1.4 mg calcium, and 0.1 mg potassium. . One tablespoon of dark corn syrup provides 57 calories, 31 mg sodium, 15.5 gm total carbohydrates, 5.3 gm sugars, 3.6 mg calcium, and 8.8 mg potassium.
The recipes for dairy-free citrus cream shake, ambrosia, and supper pudding in our book all use light corn syrup for additional calories. Don’t have these recipes? Order a copy of Flavorful Fortified Food – Recipes to Enrich Life today!
Corn syrup and high-fructose corn syrup are two different products. Both of these items are made from cornstarch. Corn syrup is 100 percent glucose. High-fructose corn syrup has some of the glucose converted to fructose enzymatically.
Corn syrup is also known as syrup glucose. Historically, corn syrup was produced by combining cornstarch with dilute hydrochloric acid, and then heating the mixture under pressure. Gottlieb Kirchhoff invented the process in 1812. Corn syrup is not as sweet as cane sugar.
Corn syrup is used to make candy. It can also be used to keep baked goods stay fresh longer, soften the texture, add volume, and retain their moisture. Corn syrup is available in light and dark colors. Light corn syrup has all the color and cloudiness removed. Dark corn syrup has a stronger flavor and is I mixture of corn syrup and refiners’ syrup.
One tablespoons of light corn syrup provides 31 calories, 7 mg sodium, 8.4 gm total carbohydrates, 2.9 gm sugars, 1.4 mg calcium, and 0.1 mg potassium. . One tablespoon of dark corn syrup provides 57 calories, 31 mg sodium, 15.5 gm total carbohydrates, 5.3 gm sugars, 3.6 mg calcium, and 8.8 mg potassium.
The recipes for dairy-free citrus cream shake, ambrosia, and supper pudding in our book all use light corn syrup for additional calories. Don’t have these recipes? Order a copy of Flavorful Fortified Food – Recipes to Enrich Life today!
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