How to make your own corn syrup. Corn syrup - varieties, how to cook at home and what can be replaced

Corn syrup is a sweet syrup made from cornstarch. Light refined corn syrup is widely used in the food industry as a sweetener and thickener, it allows finished products not to become stale for a long time and maintain a delicate texture.

This syrup is a cheap substitute for cane sugar, dissolves well, and is high in fructose. The benefits and harms of corn syrup cause fierce debate among nutritionists around the world, it is believed that it is its widespread use that contributes to obesity. If you can’t find real corn syrup, then at home it is quite possible to replace it with maple syrup, honey, or dissolved burnt sugar.

Widely used in the food industry and cooking as a thickener and sweetener. Corn syrup has the property of not sugaring and retaining moisture in the mass of the cooked product, which helps the products in which it has been added to have a more delicate texture, look fresher and not dry out. It also increases the volume of the product and enriches the taste.
Corn syrup comes in light and dark colors. Light is more often used, since dark is less refined, contains specific additives and is closer to molasses.
In the past, in the industrial manufacture of corn syrup, hydrolysis (saccharification) was used by boiling a starch solution in the presence of perchloric or sulfuric acid, followed by removal of acid and insoluble residues. Currently, the main method of industrial production is a two-stage enzymatic hydrolysis. The enzyme alpha-amylase (a product of the bacterium Hay bacterium) is used to hydrolyze starch into complex carbohydrates of various lengths, and the enzyme glucoamylase is used to further break it down to glucose. It takes about 2300 liters of corn kernels to produce one ton of syrup.
Corn syrup is high in glucose. Fructose corn syrup is also produced, in which 45% to 90% of the sugars are fructose. This syrup is sweeter and dissolves more easily. For its production, additional enzymes are used that convert glucose into fructose.
The composition of corn syrup can vary widely. As with other sugar-containing syrups, the total amount of sugars is determined by the dextrose equivalent - the content of reducing sugars, expressed in terms of dextrose. Thus, saccharified syrup with 95 DE contains practically only glucose.
In the US, corn syrup from local corn is a cheaper alternative to cane sugar for candy, soft drinks, and other products.

Corn syrup in fishing is used to make dusty boilies and such a type of bait as "clay".

Composition of corn syrup

• 286 calories
• 0 Squirrels
• 0 Fats
• 77.6 Carbohydrates
• per 100 gr. product

Sucrose or regular sugar has been replaced in recent years by high fructose corn syrup as a sweetener in foods and drinks. It has been considered a "brilliant technological invention" because it has many manufacturing advantages over traditional sweeteners.
Corn syrup increases product longevity, especially in liquids, and retains sweetness. Among other things, this is a lure for manufacturers due to the significantly lower price.
Nowadays corn syrup can be found in all processed foods and drinks - Coca-Cola, Pepsi, ice cream, cornflakes and other grains, instant cereals and soups, white bread, cakes, fruit juices and much more. much more.

Corn syrup production boomed in the 1970s. Then there was a quiet revolution in the food and beverage industry that is hurting us today.

Harm of corn syrup

1. Despite considerable efforts by scientists and the press to describe this sweetener as natural and safe, it is becoming increasingly difficult.

2. Daily striking results demonstrate a direct link between corn syrup and obesity. He often becomes

3. The introduction of high fructose corn syrup is believed to have played a significant role in the obesity epidemic.

4. When consumed by the body, sugar turns into the next substance - glucose. In this state, the body can absorb it. Glucose and fructose are the most important sources of strength and energy for the human body and are very useful in themselves. But the crux of the problem lies in the amount of consumption of these substances. If a person absorbs more fructose or glucose than he needs, it turns into body fat very quickly. Over time, fat is deposited not only under the skin of a person, but also on all his internal organs. Subcutaneous fat is difficult, but can be removed with the help of aerobic exercise, but it is extremely difficult to remove it from the organs. As a result, various diseases arise.

5. The more widespread the use of corn syrup becomes, the greater the percentage of people who have problems with being overweight. Most notable is what is happening in the US. There are practically no products that do not contain corn syrup.

Corn syrup is a source of disease

1. In addition to being the cause of a growing obesity and diabetes pandemic, a recent report showed much more serious public health concerns.

2. Corn syrup contains mercury and can be a dangerous source of toxic heavy metals. Their accumulation in the body leads to the development of many diseases, the most serious of which is cancer.

3. In addition, the use of corn syrup is associated with a lot of damage that the liver can suffer.

4. An increase in its intake leads to liver fibrosis, especially in patients suffering from obesity or alcoholism.

If you are determined to get rid of cravings for sweets, you should not give it up immediately. You need to do it slowly, gradually. Know that the more sweets you consume daily, the more you crave. And, of course, vice versa. You can occasionally treat yourself to chocolate, but be sure to choose black - this is a healthier option. Try to consume more healthy food, even if it is sweet - these are various fruits, dried fruits, nuts and other tasty things.

Both high fructose corn syrup (HFCS) and regular table sugar contain fructose and glucose. Sugar is a disaccharide, which consists of glucose and fructose molecules joined together - 50% and 50% fructose (Fig. 1). Although HFCS also consists of glucose and fructose, the ratios can vary somewhat, but are usually in the range of 55% fructose and 42% glucose.

In addition, HFCS and sugar differ from each other in the way they are produced.
Sugar is a natural disaccharide, while HFCS is artificially produced from corn. The production of HFCS involves processing corn into which it is then converted into syrup (C), which is 100% glucose. The problem with glucose as a sweetener is that it is not sweet enough. To increase the sweetness of KS, some of the glucose C is converted to fructose using an enzymatic reaction. This conversion results in a mixture of glucose and fructose molecules known as high fructose corn syrup. Regular sugar and high fructose CS have the same nutritional value. The main difference between HFCS and sugar is not so much in their composition, but in their form. Glucose and fructose are linked in sugar to form a disaccharide, whereas HFCS consists of a mixture of free glucose and fructose molecules.. Because sugar is broken down into glucose and fructose by enzymes in the small intestine, HFCS and sugar are essentially are equivalent.

Corn syrup in the kitchen

Corn syrup is a versatile sweetener. It assists candy makers in making soft caramel and marshmallows, and is included in most pie recipes; it makes frozen desserts smoother and creamier. It must be replaced if you are allergic to corn or do not wish to use GM corn. Although there are a number of acceptable liquid substitute sweeteners, sugar syrup is the simplest option.

Cooking corn syrup at home

There are many options for preparing CS, but they differ in "technical details", but the essence is the same: subject sugar to hydrolysis by boiling to form fructose and glucose.

Corn starch corn syrup

Prepare

• 2/3 cup water
• 2 tbsp corn starch
• 2 cups sugar
• 1/8 tsp wine-potassium alum
• 1/8 tsp vanilla

boil syrup

Mix cornstarch with cold water; place in a saucepan and bring to a boil, stirring during cooking. When the contents of the pan become transparent, add sugar, mix. Boil until the contents of the pan thicken (linger on a spoon). CS is ready! Add 1/8 teaspoon of powdered alum and stir. Add vanilla. A drop of yellow food coloring will give it the color of the COP.
Note:

• Alum powder prevents the formation of crystals in the syrup. They can be replaced with an appropriate amount of lemon juice.
• Cornstarch gives C smoothness.
• For a dark C, take brown sugar in the same amount as white.

Corn syrup with corn on the cob or kernels

Prepare:

• 4 ears of corn (for flavor, very approximate)
• 2 tsp salt
• vanillin
• A saucepan with a thick bottom.

boil syrup

Cut the corn cobs into slices, 2-3 cm thick, put in a saucepan (no cobs, take grains), pour water and cook until the volume of water decreases by about half. Throw away in a colander. The corn broth should be about 300 ml. Place the broth in a saucepan, add sugar, salt and vanilla, stir until sugar dissolves, cook over low heat until thickened. Pour into jars. Keep refrigerated.

In modern cooking, there are quite a few different recipes that use quite rare ingredients. At the same time, one often has to deal with the fact that the ingredient is not so rare, but it is not produced in the country, which means that the price for it will be quite high. One such product is corn syrup.

It is often used in cooking as a thickening agent, and its anti-crystallization properties and complete absence of odor make it almost indispensable. It is also worth noting that often corn syrup is added to foods so that they retain their freshness longer and acquire a more enriched taste.

It is worth noting that there are two types of syrup, which differ from each other in color. They are divided into light, which is corn syrup, and dark, which is already caramel.

The process of making this syrup is quite complicated. It is based on a special processing of corn using sugaring with direct participation. Such a process completely excludes the possibility of preparing this product at home, which means that it remains only to purchase it or find a substitute.

On a large scale, corn syrup is produced mainly in the United States. There it is used as a substitute for cane syrup and is often used to make sweets or others. In our country, the production of this product is limited. In fact, we can say that it is absent. Therefore, in search of where to buy cornstarch or syrup, many come to the conclusion that it is better to buy them to order, then they can be bought even before the expiration date.

However, there are times when there is no way to buy corn syrup, and its presence in the dish is simply necessary. To do this, you can use a kind of substitute, which has almost all of its properties, but is easy to prepare at home. Such a substitute is known to most housewives.

To prepare it you will need:

Sugar - 350 g;

Hot water - 155 ml;

1.5 g of baking soda;

2 g citric acid.

First you need to dissolve sugar in water and add citric acid there. After that, put the mixture in a saucepan covered with a lid on the fire. At the same time, some cooks believe that it would be more correct to add citric acid only after boiling.

It takes about 40 minutes to boil the syrup, and after cooking, you need to let it cool. After that, dissolved in a spoon is added to the syrup. As a result of this connection, a lot of foam is formed. When it comes down, the syrup will be ready. It must be used after complete cooling.

Thus, it is quite problematic to purchase corn syrup, but almost everyone can prepare invert as a substitute. In addition, it will be much cheaper, and in some cases even much better.

I publish this post as an answer to the question "what is corn syrup". To me, this question was asked in connection with the publication of the post "Cookies - matches" - (). There is corn syrup in the recipe, in the ingredients, so I decided to publish a post about this syrup, as it is possible that many readers of the community do not know what it represents and I think it will be interesting to find out.

Quite often in the culinary recipes of American cuisine, we meet such an ingredient as corn syrup. What does he represent? Where is it sold and how can it be seen?

corn syrup made from corn starch. It is widely used in the food and culinary industry as a thickener and sweetener. The syrup tends not to be sugared and retains moisture in the mass of the prepared product, thanks to which the dishes to which it is added have a delicate texture, look fresh and do not dry out for a long time. It also increases the volume of the product and enriches the taste.
Corn syrup comes in light and dark colors. Light is used more often, since dark is less refined, contains specific additives and is closer to molasses.
In the US, corn syrup is a cheaper alternative to cane sugar for candy, soft drinks, and other products. Corn syrup is commonly added to processed foods and sugary drinks in this country, and some commercial beekeepers also feed it to bees to boost honey production.
However, many experts consider this product unhealthy. The chemical composition of the syrup contributes to increased appetite and, therefore, overeating, it disrupts metabolism and increases the risk of developing heart disease and diabetes, leading to obesity.
Recently, a class-action lawsuit by the largest US sugar producers against corn syrup manufacturers was heard in the Los Angeles City Court. Sugar producers are accusing corn magnates of misusing the phrase "corn sugar" in ingredient lists for products containing corn syrup. The phrase "corn sugar" has come into common use recently as a result of lobbying for a corn syrup association called "Big Corn" to replace the old term "high fructose corn syrup" that was mandatory until recently. . According to sugar manufacturers, the phrase "corn sugar" is a consumer deception, since syrup is not sugar. However, experts are inclined to think that the claims of sugar producers are not well substantiated. "Sugar is sugar, and it's bad no matter where it comes from," they note.
In our country, corn syrup is not produced and it is impossible to buy it in supermarkets. It can be replaced by the so-called invert syrup , which also has anti-crystallization properties and is odorless. Some people use honey as a substitute for corn syrup, but honey has a distinctive smell and taste (which is not always acceptable).

Ingredients:
350 g sugar
155 ml hot water
2 g crystalline citric acid (2/3 tsp without slide)
1.5 g baking soda (1/4 tsp without a slide)

Cooking method:
Dissolve sugar in hot water. Bring the solution to a boil, then add citric acid. Cover the pot with a tight-fitting lid and simmer the syrup over low heat for 45 minutes. After boiling the syrup, cool it a little and add the soda solution (for this, dilute the soda with a dessert spoon of water). In this case, rapid foaming will begin, which lasts 5-10 minutes. As soon as foaming is over, the syrup is ready. It has a yellow color and the consistency of young liquid honey.
Invert syrup can be prepared for the future. Store it in a well-closed glass container at room temperature.