It comes in two flavours – dark and light.

It is hygroscopic so helps to retain moisture in baked goods. Light corn syrup is the most commonly used version and it is a refined sugar syrup made from corn starch and flavoured with vanilla. A common ingredient in the US, corn syrup is made by adding enzymes to corn starch, which turns it into a thick syrup of dextrose, maltose and/or glucose. Starch, the most important carbohydrate in the human diet, consists of long chains of glucose. Both products are made from corn starch, but regular corn syrup is 100 percent glucose, while high-fructose corn syrup (HFCS) has had some of its glucose converted to fructose enzymatically. Corn syrup (high fructose corn syrup) comes in two types, light and dark. As use of high-fructose corn syrup has increased, so have levels of obesity and related health problems. Corn syrup is a food syrup which is made from the starch of corn (called maize in some countries) and contains varying amounts of maltose and higher oligosaccharides, depending on the grade.Corn syrup, also known as glucose syrup to confectioners, is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. High fructose corn syrup (HFCS) is, as the name implies, corn syrup whose glucose has been partially changed into a different sugar, fructose. Corn syrup [US] tends to be a thinner syrup. Corn syrup, commonly referred to as ‘glucose syrup’ or ‘corn starch hydrolysate syrup’ (CSS), is a nutritive (or caloric) sweetener produced by the partial hydrolysis of starch. Some wonder if there's a connection. Karo Dark corn syrup: Dark corn syrup, refiners syrup [cane sugar syrup], caramel flavor, salt, sodium benzoate, caramel color.

High-fructose corn syrup is a common sweetener in sodas and fruit-flavored drinks. Scientists are examining the potentially negative effects of consuming large amounts of fructose in the form of HFCS, but regular corn syrup is not part of that consideration, as it does not …

Karo is the best-known brand and can be bought on-line in the UK. To make HFCS, you start with corn, then mill it to produce starch -corn starch. Glucose syrup tends to be a thick syrup. The equivalence is 120ml corn syrup plus 45ml water equals 120ml glucose plus 60ml water to produce similar results [usually]. High-fructose corn syrup is chemically similar to table sugar. After all, one is a super-trendy celebration of a popular beer style in Brooklyn, and the latter is litigation between multinational conglomerates over something as categorically uncool as corn syrup. In the United States, corn syrups are made from corn (maize) starch.