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| Why Is There Corn Syrup in So Many Foods? |
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| 作者：Gery Cra… 文章来源：不详 更新时间：2008-2-12 18:51:38 | 【字体：小 大】 |
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It's almost impossible anymore to pick up an item in the grocery store and not find some form of corn syrup listed among the ingredients. Corn syrup, high-fructose corn syrup, corn syrup solids, glucose syrup, and fructose are all forms of corn syrup or its derivatives. So why is there corn syrup in so many foods? Is it just a sweetener or does it serve other purposes as well?
Certainly, corn syrup does have some application as a sweetener. Corn syrup consists mainly of glucose, but it is only about 75% as sweet as table sugar (sucrose), which is about a 50-50 mix of glucose and fructose. Because corn syrup lacks the full sweetness of sugar, it is often paired with high-fructose corn syrup (HFCS), which has a fructose-to-glucose ratio that is almost identical to sugar. Often HFCS is used alone as a sugar substitute.
Answers.com describes the many places you will find corn syrup: "Corn syrup is one of several natural sweeteners derived from corn starch. It is used in a wide variety of food products including cookies, crackers, catsups, cereals, flavored yogurts, ice cream, preserved meats, canned fruits and vegetables, soups, beers, and many others. It is also used to provide an acceptable taste to sealable envelopes, stamps, and aspirins. One derivative of corn syrup is high fructose corn syrup, which is as sweet as sugar and is often used in soft drinks. Corn syrup may be shipped and used as a thick liquid or it may be dried to form a crystalline powder."
What other roles does corn syrup play besides that of a sweetener? One purpose is as a thickening agent, such as in relishes. Another is as a humectant (moistener), extending the freshness and shelf life of baked goods and other products. Additionally, it does not crystallize as easily as sugar, making it preferable over sugar for frostings and jams. It also helps keep the ice crystals off ice cream and other frozen desserts, makes jam ta[1] [2] [3] 下一页
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