The Amazing Corn Syrup!

What It Is, The Common Use, How it's Made, and More!

What Is It?

Corn syrup is a food syrup, which is made from the starch of mazie, and which contains varying amounts of maltose and higher oligosaccharides, depending on the grade.

The Common Use?

This product is often used in foods to soften the texture, add volume, prevent crystallization of sugar, and enhance the flavor.

How Is It Made?

There are 6 steps, and they are: Inspecting and Cleaning, Steeping, Germ Separation, Fine Grinding and Screening, Starch Separation, and finally the Syrup Conversion. When Inspecting and Cleaning, you are removing debris. With Steeping, cleaned corn kernels soak for 30 to 40 hours in stainless steel tanks is taking place. The soaking medium consists of a 0.1 percent solution of sulfur dioxide in water, kept at 50 degrees Celsius. During this time, the kernels swell to more than twice their original size, and they loose their glutton bonds. During Germ Separation, cyclone separators separate the germ from the slurry. During the Fine Grinding, and Screening, a series of screens hold the fiber while the starch and gluten move on in a form called mill starch. Starch Separation basically speaks for itself. And the final step being the Syrup Conversion, refiners add acid and/or enzymes to a suspension of starch and water.


Anymore?

Why yes, there is more. The first corn starch sweeteners were produced in Buffalo, New York, in 1866! In 1996, there were 28 corn-refining plants in the United States that processed a total of about 72 billion lb (33 billion kg) of corn. Of that amount, about 25 billion lb (11.4 billion kg) were converted into corn syrups and other corn sweeteners.