"Light Corn Syrup" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Corn Syrup is a sweet food additive obtained from corn starch. In the production process, starch is hydrolyzed by enzymes and high temperatures into two types of sugars — glucose and fructose. Then glucose and fructose are boiled into syrups with varying sugar contents.

Corn syrup comes in light and dark varieties. Light corn syrup is a transparent liquid with no color or odor. It is used in the food industry as a sweetener, humectant, and gelling agent.

Culinary uses. Corn syrup is used in the confectionery industry to produce various types of caramel, fondant, chewy candies, as well as in the production of non-alcoholic beverages, ice cream, and other products.

Nutritional value. Corn syrup contains about 80% sugar, mainly glucose and fructose. It has about 320 kcal per 100 g of product.

Benefits and harms. Corn syrup is considered safe for health if consumed in moderate amounts. However, people with diabetes and obesity should be cautious with products containing corn syrup, as it has a high glycemic index and can cause sharp spikes in blood sugar.

Storage. Corn syrup should be stored in a cool, dry place, away from direct sunlight. The shelf life is usually about one year.