News tagged with corn syrup
Research presented today shows that high-fructose corn syrup can cause behavioural reactions in rats similar to those produced by drugs of abuse such as cocaine. These results, presented by addiction expert Francesco Leri, ...
Overweight and Obesity 23 hours ago | 4 / 5 (1) | 0
A group of scientists from across the world have come together in a just-published study that provides new insights into how fructose causes obesity and metabolic syndrome, more commonly known as diabetes.
Medical research Feb 27, 2012 | 4.9 / 5 (11) | 1 |
Taste receptors on the tongue help us distinguish between safe food and food that's spoiled or toxic. But taste receptors are now being found in other organs, too. In a study published online the week of February ...
Medical research Feb 06, 2012 | 4.5 / 5 (6) | 0 |
A study published in the Journal of Applied Physiology, Nutrition, and Metabolism presented compelling data showing the consumption of both high fructose corn syrup (HFCS) and sucrose (table sugar) at levels consistent with a ...
Diabetes Feb 12, 2013 | 2 / 5 (1) | 0
(HealthDay)—A leading consumer advocacy group, along with nutrition experts and health agencies from a number of U.S. cities, are calling for lowering the amount of sugars added to soft drinks.
Health Feb 13, 2013 | not rated yet | 1
Obese patients with type 2 diabetes who consume higher amounts of fructose display reduced levels of liver adenosine triphosphate (ATP)—a compound involved in the energy transfer between cells. The findings, published in ...
Diseases, Conditions, Syndromes Sep 13, 2012 | not rated yet | 0
A new study by University of Southern California (USC) and University of Oxford researchers indicates that large amounts of high fructose corn syrup (HFCS) found in national food supplies across the world may be one explanation ...
Diabetes Nov 27, 2012 | 5 / 5 (2) | 0 |
Big Corn and Big Sugar are locked in a legal and public relations fight in the US over a plan to change the name of a corn-based sweetener that has gotten a bad name.
Health Dec 17, 2011 | 4.7 / 5 (7) | 6
A 'sin tax' applied to sweetened goods on store shelves is not the most efficient, effective method of lowering caloric intake from sweet food and would be more disruptive to consumers than necessary, according to Iowa State ...
Health Dec 02, 2011 | 1 / 5 (3) | 13 |
A recent study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM) found that adults who consumed high fructose corn syrup for two weeks as 25 percent of their daily c ...
Diseases, Conditions, Syndromes Jul 28, 2011 | 4 / 5 (2) | 2 |
US regulators Wednesday denied a request to change the name of high-fructose corn syrup to merely "corn sugar," in a high-profile dispute between two industries.
Health May 31, 2012 | not rated yet | 0
The newly released 11th edition of Modern Nutrition in Health and Disease has been called an "authoritative reference on nutrition and its role in contemporary medicine, nursing, and publ ...
Health Jan 24, 2013 | not rated yet | 0
Food labels appear mundane enough, but the tug of war playing out behind them about what's on them is anything but.
Health Mar 12, 2013 | 4 / 5 (1) | 0
(AP) -- The setting sun splashes warm hues across a ripening cornfield as a man and his daughter wander through rows of towering plants.
Other Sep 14, 2011 | 5 / 5 (1) | 0
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Corn syrup is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavour. Because cane sugar quotas raise the price of sugar in the United States, domestically produced corn syrup and high-fructose corn syrup are a less expensive alternative often used in American-made processed and mass-produced foods, candies, and sodas to help control costs.
The more general term glucose syrup is often used synonymously with corn syrup, since the former is 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 sources of starch; wheat, rice and potatoes are the most common sources.
Glucose (or dextrose) syrup is produced from number 2 yellow dent corn. When wet milled, approximately 2.3 litres of corn is required to yield an average of 947g of starch, to produce 1kg of glucose (or dextrose) syrup (a bushel of corn will yield an average of 31.5 pounds of starch, which in turn will yield about 33.3 pounds of syrup). Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup (or 60 bushels of corn to produce one short ton).
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their "dextrose equivalent" (DE).
Glucose syrup was the primary corn sweetener in the United States prior to the expansion of High-fructose corn syrup (HFCS) production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. The most popular retail corn syrup product in the United States is Karo Syrup, a fructose/glucose syrup.
For more information about Corn syrup, read the full article at
This text uses material from Wikipedia and is available under the GNU Free Documentation License.