Corn-syrup is a dual acid-enzyme conversion syrup which contains approximately three times as much maltose as regular corn syrups processed to the same degree of conversion using acid only.
- Conversion: acid-enzyme
- Maltose Content: ~30%
Corn syrup is used in commercially prepared foods as a thickener, a sweetener and as a humectant - an ingredient that retains moisture and thus maintains a food's freshness.
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