populations of different chains, the
manufacturer can tailor the syrup’s balance
of sweetening and thickening powers. High-
fructose corn syrup (right) has been treated
with an enzyme to convert a portion of the
single glucose molecules (small hexagons)
into fructose molecules (small pentagons),
which taste sweeter.
Grades of Corn Syrup Corn syrup is an
especially versatile ingredient in food
manufacturing because its sweetness and
viscosity can be varied simply by controlling
the thoroughness of the enzymatic digestion
of starch into sugars. The most common
consumer grade of corn syrup is about 20%
water, 14% glucose, 11% maltose, and 55%
longer glucose chains. It is only moderately
sweet, and fairly viscous. Several others
grades are available to manufacturers:
Maltodextrins are syrups that contain
less than 20% glucose plus maltose, and
are used mainly to give viscosity and