Technically speaking there are two varieties of corn syrup. High-fructose corn syrup (HFCS) and corn syrup a very different things, HFCS is made by converting the glucose in corn syrup into fructose, which creates a sweeter liquid. At one point HFCS was labelled as a culprit in expanding Australians waistlines, further research has concluded that this wasn’t the case but it has been banned in the UK.
What is corn syrup?
And the best alternatives
- by
Lottie Dalziel
Stumbled across a recipe that calls for corn syrup and no clue what it is? Join the club, it’s what inspired me to write this extremely comprehensive overview. So what really is corn syrup? You’re about to find out.
What is corn syrup?
Corn syrup is actually a US term but in Australia, you can find it labelled as glucose syrup in the baking section of your supermarket. Corn syrup is made from the starch of corn and is 100% glucose. It is a popular ingredient in goods as it helps prevent crystallisation and softens the texture of the food. In Australia, it is often used in lollies, ice cream, jam and event Asian sauces.