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- Q618739 subject Q15244126.
- Q618739 subject Q7453437.
- Q618739 subject Q8596748.
- Q618739 subject Q8837241.
- Q618739 subject Q8878709.
- Q618739 abstract "Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is in the United States most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch; wheat, tapioca and potatoes are the most common other sources.".
- Q618739 thumbnail Karo_Dark_Pint_Label_Revision_Final.jpg?width=300.
- Q618739 wikiPageExternalLink cornsirup.html.
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- Q618739 wikiPageExternalLink syrup-conversion.
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- Q618739 comment "Corn syrup is a food syrup which is made from the starch of maize (called corn in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.".
- Q618739 label "Corn syrup".
- Q618739 depiction Karo_Dark_Pint_Label_Revision_Final.jpg.