Corn syrup would settle below glycerol (glycerol would be on top) because the density of corn syrup is greater than that of glycerol
No, glycerin and corn syrup are entirely different substances with different uses in baking.
corn syrup's density is more so it will float on top of the glycerin
glycerin is better but I'm not sure why yet. I'm trying to figure that out.
It depends on the recipe and what the intended outcome needs to be. Glycerin (vegetable for food use) provides more elasticity and helps the food substance to retain moisture so that it does not begin to crackle and/or flake. For example, if you are making an icing for a cake, and the recipe requires glycerin (vegetable, of course), then you should not substitute corn syrup, otherwise you could end up with a icing that looks like a dried mud flat out in some desert. Corn syrup is a glucose based concoction and is high in caloric content as well. Glycerin is low in caloric content, provides elasticity, and retains moisture.
There are several candies that have no corn syrup. The candies that are hard tend to not have corn syrup. The soft candies would be more likely to have the sweetener, because corn syrup is not hard at room temperature.
Corn syrup because corn syrup is denser than water.
No, corn malt is a completely different substance from corn syrup and cannot be substituted.
it depends on the person if it would taste good or not but it has A LOT of sugar in it
No, maple syrup comes from the Maple tree. Corn syrup comes from corn.
Corn syrup is the most dense. Imagine pouring each into a graduated cylinder the corn syrup would sink to the bottom
its hypertonic. if it were in water, it would be hypotonic.
Corn syrup comes from converting the starch in a kernel of corn into simple sugars, primarily glucose.