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A viscous, sweet liquid obtain from the hydrolysis of Cornstarch. Corn syrup is commercially used as an inexpensive sweetener in baked goods, jams, jellies, candies, juices, and soft drinks. Corn syrup has been used as a plasticizer in glues and starch pastes. It is less expensive than Glycerol and it does not crystallize with age like Honey.
Corn syrup can attract insects and is susceptible to biological growth.