Corn Syrup and High FructoseCorn Syrup are two examples of additives, and they are mostly used as sweeteners. The first difference between Corn syrup and High fructose corn syrup is in the area of their preparation. Corn syrup is produced from the breaking down of corn, and after which enzymes are added together with dilute acid. This usually turns into a sticky sweet liquid. High fructose corn syrup, on the other hand, is a type of syrup gotten when dextrose sugar changes to fructose together with some enzymatic processes.
Most people prefer High FructoseCorn Syrup to Corn Syrup because it is a highly concentrated sweetener; it contains more sugar and increases the body sugar level. However, High FructoseCorn Syrup is not always advised in that it is a little bit dangerous to human health compared to Corn syrup. Also, High fructose corn syrup dissolves readily compared to Corn syrup.
Corn syrup is a food additive which is made from corn starch and composed of glucose. Corn syrup is used in foods for many purposes, including to improve the flavor of food, relax the texture, and prevent the crystallization of sugar in food. Glucose syrup is known as corn syrup as the main ingredient in the syrup is corn starch. The corn syrup is created from yellow dent corn, which is wet milled and made into starch.
Then, amylase is added to the water. Amylase is an enzyme which transforms starch into glucose. The mixture of high fructose corn syrup is simple after corn syrup is made. Any collections of corn syrups can pass through an enzymatic procedure to convert some of the glucose into fructose.
Corn syrup and high fructose corn syrup are both used as sweeteners and are both derived from corn. These are cheaper to produce than the regular sugar (from sugar cane) thus widely used by many. Regular corn syrup is made from glucose suspended in water and is used for making candies. This is used for cooking as when regular corn syrup is cooked, it becomes chewy and forms crystals perfect for a candy.
If corn syrup is cheap, high fructose corn syrup is cheaper. It substitutes a less expensive ingredient for a not-so-cheap ingredient to save money. Factories treat the corn syrup to produce more fructose than glucose which is relatively sweeter than the latter. By this process, less corn syrup is used while keeping its sweetness.