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Corn Syrup
Corn syrup is made from the starch of corn. It is mainly used in cooking to achieve certain desired textures.
338 Questions
Is there any difference between corn syrup and corn flour?
Yes, corn syrup is a sweet liquid - it's the same as glucose syrup. Whereas cornflour is a white powder (used for thickening sauces), and is not sweet in the same way that corn syrup is.
Corn syrup is entirely sugar based (like molasses), whereas corn flour is a flour. Corn syrup and corn flour are not interchangable, (in the same way that you would not substitute honey for wheatflour).
Can you still buy honey girl syrup?
No, they don't. Wish they did! Been looking for Honey Girl Syrup for a long time. If you know where we can get it, email me at: faymalou@tampabay.rr.com
At what temp does corn syrup freeze?
Candy corn is not a pure substance so it cannot have a set freezing point. The sucrose (sugar) in candy corn chemically decomposes before it gets hot enough to melt. The butter in the candy corn is non-crystalline and so, has no defined melting/freezing point.
Is Corn Syrup better for you than High Fructose Corn syrup?
It depends what you mean when you say "sugar". Most lay people would mean common white table sugar, or sucrose. If this is the case you are referring to a compound that is a 1:1 ratio of a glucose, fructose combination. High Fructose Corn Syrup comes in two common varieties, either 55% fructose 45% glucose or 42% fructose and 58% glucose. Either way, you are looking at percentages that are very similar to table sugar and treated by the body in almost the same pathways for processing. Glucose is not the issue, however elevated levels of fructose have recently been linked to higher levels of obesity and diabetes, as the body metabolizes it more like fat. This issue is created from both sources. The natural fructose in fruit is counterbalanced by fiber but this is generally not present in foods with high fructose corn syrup. For this reason the blood sugar level goes much higher, especially if drinking high fructose corn syrup. This can lead to obesity, diabetes and poor digestion.
In summary, they are both equally poison to the system in large quantities such as is normal to the American diet and will over prolonged periods of time lead to deleterious health effects.
"Editorial Note: High fructose corn syrup (HFCS) plays a leading role in the epidemic of obesity, high cholesterol, high blood pressure, heart disease, cancer and type-2 diabetes sweeping across the post industrial world. Read how eating fructose sweetened foods rapidly produces a chain reaction of events in the body to result in out-of-control lipids, blood sugar and metabolic diseases like diabetes, atherosclerosis and similar conditions. Together with eating foods that are high in long-chain omega-6 vegetable oils, trans fats from processed foods, and saturated fats from farm-raised grain fed red meats and dairy, eating HFCS high fructose corn syrups is one of the major factors killing most people who die from obesity, diabetes, heart disease and cancer, or a host of other diseases that have been proven to be associated with inflammation and insulin resistance. This excellent study from scientists working in Canada details the high fructose problem facing anyone eating today's common high sugar, low fiber, low antioxidant, high fat diet."
Authors: Heather Basciano, Lisa Federico and Khosrow Adeli of the Clinical Biochemistry Division, Department of Laboratory Medicine and Pathobiology, Hospital for Sick Children, University of Toronto, Toronto, Ontario, Canada. Published in the journal: "Nutrition & Metabolism", February 21, 2005.
Is high fructose corn syrup and Maltodextrin the same?
High fructose corn syrup is a derivative of corn syrup but not the same. Enzymatic processing produces a syrup which is higher in fructose and sweeter tasting.
What is the density of 10 ml of corn syrup that has a mass of 10.8 grams?
density=m/v
density=10.8/10.3
density=1.05g/cm3
Is maltose corn syrup unhealthy for human consumption?
No. While there is some debate as to the dangers of HFCS, there has been little to no evidence showing High Maltose Corn Syrup to be a concern.
It is largely suspected that High Fructose Corn Syrup (HFCS) is a contributor to American obesity and perhaps diabetes and other blood sugar ailments, that does not necessarily mean that High Maltose Corn Syrup (HMCS) is also to blame. Maltose is a disaccharide where fructose is a monosaccharide. Scientific research does not at this time appear to be published that establishes the same type of link to HMCS as has been connected to HFCS. As with any sugar and particularly concentrated sugar, you should limit your dietary intake. But the same applies to HFCS as well... and cheerios... and anything else you eat.
UPDATE: HFCS has been the subject of a study in lab rats, the control group was given sugar water, the test group was given water+HFCS. This was in addition to the regular diet of Rat Chow. Both groups were given the exact same amount of calories overall, and the same amount of calories in Rat Chow, the ONLY difference was the substitution of HFCS for sugar. The rats given HFCS gained 48% of their body weight in fat. This is the equivalent of a 200 pound person gaining 96 pounds. This was Princeton even. (See the related link, further down this page, listed under Related Links.)
It is important to note that it is only SUSPECTED that there is a link between HFCS and obesity or diabetes. It has not been proven that HFCS is any more a factor in those epidemics than regular table sugar. The only way it could possibly contribute more to those epidemics than regular sugar, is that it is found in so much of the food we eat. Thus it, in itself, is not bad. But the extremely high amounts of it being consumed are. Furthermore, studies showing Fructose to be damaging to the liver and metabolism were not done using HFCS, but 100 percent pure Fructose in concentrations higher than anyone would ever be able to intake naturally. Experts in this field have repeatedly stated that HFCS is no worse for you than any other sugar out there, and that ALL sugars should be consumed in moderation. As usual the overweight American public want something to blame for their problems, when the real blame rests with them. Sop eating so much sugar, regardless of what kind it is, it is vital to add some activity to your life.
High Fructose Corn Syrup and High Maltose Corn Syrup are not the same thing. Maltose is no more than two bonded units of glucose. No fructose is present at all, and it is very easy for your body two break down maltose into nothing more than glucose. Considering that there is no fructose present all, and that fructose is the primary concern with HFCS, I can't understand why anyone would compare HMCS to HFCS at all. Glucose is easily metabolized by your body.
It may also be helpful to be aware that whenever you eat starch (a polymer of glucose) from any source such as products make from cereal grains, potatoes and relatives, etc., virtually all of that starch is digested by the enzymes in the small intestine first to maltose (which as noted above is merely 2 linked glucose molecules). The maltose is then readily split to its respective glucose molecule which are then absorbable. Corn syrup itself is nothing more than partially broken-down starch--a mix of glucose, maltose, and then aggregates of linked glucose from 3 to perhaps 30. So, maltose corn syrup is no more unhealthy than any other refined sugar, and is, in physiological effect, no different from eating the equivalent weight of corn (or any other) starch.
Regarding fructose: this is a naturally and widely occurring sugar. It may be helpful to realize that ordinary table sugar (sucrose) is a double sugar composed of a glucose linked to a fructose (so, 50:50 glucose:fructose) which is readily digested in the small intestine to release the individual sugars; honey is an approximate 50:50 mix of glucose and fructose (predigested from sucrose for us by bees); and the most common high-fructose corn syrup is a mix of 45:55 glucose:fructose. Nutritionists consider that it makes little sense to vilify HFCS when it is virtually indistinguishable from these other two very common sugar sources.
....looks great on paper. Just like many of our bright ideas. Don't forget to mention that corn syrup is not natural (its created in a laboratory) and that much of it apparently contains mercury. Mmmmm, so grab a bottle of flavored bubbly corn syrup and look in the mirror....the only thing in this category that is worse are the other imitation sweeteners: Aspartame and sucralose (do some research and wake up).
While I agree that chemical sweeteners are generally unsafe, I don't know how this fits into a discussion of Corn Syrup. Furthermore, "genetically modified" does not necessarily equal "bad." Norman Borlaug used his background in genetics and agriculture to create semi-dwarf high-yield, disease-resistant wheat varieties. Because of this genetically modified wheat, 1 billion human beings, more than one 1 in 7 on the planet, have not died of hunger.
Can you use canola oil instead of corn syrup?
no...it comes from the rapeseed plant. Canola stands for Canadian oil, most rapeseed plants are grown in Canada (and the word canola is a much less offensive term than rapeseed).
Canola oil is called LEAR oil in Canada(Low Erucic Acid Rapeseed oil), erucic acid is a known carcinogen, Canola is a combination of CANada and mazOLA, Mazola (corn oil) was it's main competitor in the US when it was introduced to US markets.
corn syrup is not oil and contains no oil.
perhaps you were referring to the viscosity of corn syrup. if so you should have said so.
there have been oil spills of all viscosities from light machine oil to tar, all are messy to clean up. high viscosity oils tend to leave behind tar balls buried in the beach sands, which surface later long after the cleanup is over.
Does Blue Bell contain high fructose corn syrup?
Yes. Blue Bell uses high-fructose corn syrup in most of their flavors. Says it right there on the ingredients list, plain as day.
Can you use honey or pancake syrup as a substitute for light corn syrup?
This is a thick, sweet syrup that's popular in America, but hard to find in other countries. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar. There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. 'Karo' is a well-known brand. The Substitutes Are: golden syrup (Substitute measure for measure) OR honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)<br>
How can corn syrup be measured?
Honey can be measured either by weight or by volume. The sticky stuff is over a third more dense than water. A liter weighs about 1.36 kilograms (to water's 1 kilogram). A cup will weigh about 9.1 ounces or about 308.5 grams. Here are some other approximations: half cup = 4.55 ounces or 154 grams and 1/4 cup = 2.3 ounces or 77 grams. The specific gravity of honey is about 1.36 (per the Wikipedia article), which means a given volume of honey will weigh about 1.36 times as much as the same volume of water.
Benefits of High-fructose corn syrup?
It spikes up your insulin and can harm your teeth (if not brushed thoroughly). It does give energy but if the energy is not used, it will turn to fat. It may deplete your body of vitamins and minerals as it is a refined sugar.
Is an oral solution the same as a syrup?
If you are referring to maple sap and syrup, they are not the same, you must boil 40 gallons of maple sap to make one gallon of maple syrup
Does ice cream have high fructose corn syrup?
- many historians believe so but spacifaclty we don't really know but the fossils concluded that the ice-cream that was imunalizend was very indecent so many historians and biorligana think so nut for sure i don't think we know okay
Is there actually corn in corn syrup?
yes there is actually corn in corn syrup! it is made primarily of #2 yellow dent corn. this is processed and turned into cornstarch wich is then in turn made into corn syrup and other corn sweeteners
Are there carbohydrates in corn syrup?
"Gluten" is a made up word. Sugar, once in the body is sugar no matter what it derives from. So yes, corn has "glutens" "sugar" and starch. Sugar is sugar, gluten is fake
ANSWER:
Gluten (from Latin gluten, "glue") is not a made up word. It is a protein composite found in foods processed from wheat and related grain species. Corn syrup solids have no nutritional value, other than calories, but they contain no gluten proteins and therefore, would be safe for people who cannot tolerate glutens.
What happen to egg is placed in corn syrup?
It shrinks into a smaller size. When an egg is placed in syrup the water moves out and causes a decrease in its mass. This is a result of Osmosis occurring, since water moves to higher solute.
Which is the solute and solvent in table syrup?
The solute is the extract of maples and the solvent is water.
Is corn syrup a homogeneous mixture?
Pure corn syrup is not a mixture, its being a dense solution of dextrose.
Karo corn syrup has both dextrose and fructose (more specifically 'levulose', which is 'left handed' fructose).
Such a mixture - usually close to 50-50 -- is referred to as 'high fructose corn syrup".
What is high fructose corn syrup?
High fructose corn syrup is a caloric sweetener made from corn. It has a composition that is similar to sugar or sucrose. The are two types of high fructose corn syrup commonly used in foods and beverages. HFCS-55 is made up of 55% fructose with the other 45% mainly glucose. It is commonly used as a sweetener in soda. HFCS-42 is made up of 42% fructose and the remaining 58% is primarily glucose. It is used in condiments, baked goods and fruit-flavored beverages.
What are the molecules in corn syrup?
Regular No-Name Corn-syrup contains Glucose,Glucose-fructose,Water,Blackstrap Molasses,Salt. But no corn by products.
