What is Corn Syrup made from?

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Corn Syrup is a sweet-tasting syrupy liquid extracted from corn or maize starch. It contains significant amounts of maltose, glucose, and oligosaccharides. Corn Syrup is used as sweetening agents in processed foods, confectionaries, and beverages. It does not crystallize easily and is cheaper than granulated white sugar. There are two types : Light Corn Syrup which is almost colorless, odorless, and essentially flavorless, while Dark Corn Syrup is dark brown due to addition of caramel color. There are two grades: High Maltose Corn Syrup (HMCS) and High Fructose Corn Syrup (HFCS). Corn Syrup has limited shelf-life  compared to other sweeteners. 

How is Corn Syrup made commercially?

Industrial production process for High Fructose Corn Syrup  is described below:

• Cornstarch made from the inner germ layer and outer husk of the corn or maize is the key ingredient for Corn Syrup. A mixture of cornstarch and water is stored in giant vats
• Natural enzymes alpha-amylase is first added to the mixture to break it down into oligosaccharides
• Next, enzyme glucoamylase is added to break oligosaccharides into glucose
• Glucose is added directly to the glucose-isomerase or xylose isomerase and the slurry liquid is further heated. It gets converted to a mixture comprising 50–52% glucose, 42% fructose and traces of other sugar

Industrial manufacturing process for High Maltose  Corn Syrup is described below:

• Fermented starch solution mixed with enzyme β-amylase or fungal α-amylaseto is heated to produce High Maltose Corn Syrup. It contains 70% maltose 

What are the Ingredients in HFCS?

High-fructose corn syrup (HFCS) is a type of corn syrup consisting mainly fructose. When glucose undergoes enzymatic processing, it is converted into HFCS. It is widely used in the United States. HFCS is mostly used in processed foods and beverages including caffeinated and non-caffeinated drinks, breads, lunch meats, breakfast cereals, energy bars, yogurts, and canned soups. High-fructose corn syrup is sweeter than sucrose. There are three types: HFCS 42, HFCS 55, and HFCS-90.

• HFCS 42: It contains 42% fructose and 53% glucose. It is used in confectionary products
• HFCS 55: It is made from 55% fructose and 42% glucose. It is used in processed foods
• HFCS 90: It constitutes 90% fructose and 10% glucose. It is blended with HFCS 42 to produce HFCS 55

Is there a difference between eating Cane Sugar and HCFS?

Cane Sugar is made from sucrose, whereas HFCS constitutes fructose and glucose units. On ingestion, HFCS controls the liver to deposit more fat into the bloodstream. Studies have suggested that HFCS may cause colon cancer. On the other hand, excessive consumption of Cane Sugar can cause obesity and cardiovascular diseases. Hence it can be concluded that both Cane Sugar and High-Fructose Corn Syrup are equally bad for health.

How does the body process Glucose and Fructose?

Once Glucose or Fructose is absorbed from the food, it ends up in the bloodstream. However, in the case of Fructose, it converted back to Glucose. Pancreatic cells release insulin ( hormone), which signals liver cells to absorb Glucose from the bloodstream. It is either stored in form of glycogen or metabolized immediately. Liver cells decompose glucose molecules into smaller molecules. During this disintegration process, huge amount of energy liberates from the Glucose. Hepatic cells utilize this energy to produce ATP molecules. Later, cells use ATP for their energy requirements. Glucose metabolism process is known as " Glycolysis ". 

How many calories does 1 tablesppon of Corn Syrup have?

One tablespoon serving of Corn Syrup provides 2 milligrams of sodium, 14 grams of carbohydrates and 15 grams of sugars.

How is Corn Syrup used?

• Corn Syrup is used in candy making
• It is ideal for baking and frosting
• High Fructose Corn Syrup is used in tomato sauce, ready-made cake mix, bread and processed fruit juice
• Corn Syrup is commonly used as a sweetener, thickener and humectant
• High Maltose Corn Syrup is used to preserve food. It inhibits fermentation and bacterial growth

What are Side-effects of Corn Syrup?

• High Fructose Corn Syrup  can cause obesity, cardiovascular diseases, diabetes and non-alcoholic fatty liver disease.
• Corn Syrup can increase triglyceride levels.
• It badly affects the dental health. 
• People suffering from celiac disease must avoid High Maltose Corn Syrup as it contains gluten. 
• Corn Syrup may contain small traces of mercury which is regarded as a carcinogen.
• High Fructose Corn Syrup can cause type II diabetes and pancreatic damage.
• Corn Syrup has no minerals and vitamins. It depletes valuable nutrients and cause anemia.
• It reduces the level of growth hormones, enzymes, and stress hormones (cortisol, dopamine and epinephrine).

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