Corn syrup
<p ><b>Corn syrup</b> is a food <a href="http://en.wikipedia.org/wiki/Syrup" title="Syrup" >syrup</a>, which is made from the <a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starch</a> of <a href="http://en.wikipedia.org/wiki/Maize" title="Maize" >maize</a> and contains varying amounts of <a href="http://en.wikipedia.org/wiki/Maltose" title="Maltose" >maltose</a> and higher <a href="http://en.wikipedia.org/wiki/Oligosaccharide" title="Oligosaccharide" >oligosaccharides</a>, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. </p>
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Corn syrup is distinct from <a href="http://en.wikipedia.org/wiki/High-fructose_corn_syrup" title="High-fructose corn syrup" >high-fructose corn syrup</a> (HFCS), which is created when corn syrup undergoes <a href="http://en.wikipedia.org/wiki/Enzymatic" title="Enzymatic" class="mw-redirect" >enzymatic</a> processing, producing a sweeter compound that contains higher levels of <a href="http://en.wikipedia.org/wiki/Fructose" title="Fructose" >fructose</a>.</p>
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The more general term <a href="http://en.wikipedia.org/wiki/Glucose_syrup" title="Glucose syrup" >glucose syrup</a> is often used <a href="http://en.wikipedia.org/wiki/Synonym" title="Synonym" >synonymously</a> with corn syrup, since glucose syrup is in the
<a href="http://en.wikipedia.org/wiki/United_States" title="United States" >United States</a> most commonly made from <a href="http://en.wikipedia.org/wiki/Corn_starch" title="Corn starch" >corn starch</a>.<sup id="cite_ref-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Corn_syrup#cite_note-0" >[1]</a></sup><sup id="cite_ref-1" class="reference" ><a href="http://en.wikipedia.org/wiki/Corn_syrup#cite_note-1" >[2]</a></sup> </p>
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Technically, glucose syrup is any liquid starch <a href="http://en.wikipedia.org/wiki/Hydrolysis" title="Hydrolysis" >hydrolysate</a> of mono-, di-, and higher-<a href="http://en.wikipedia.org/wiki/Saccharide" title="Saccharide" class="mw-redirect" >saccharides</a> and can be made from any source of <a href="http://en.wikipedia.org/wiki/Starch" title="Starch" >starch</a>; <a href="http://en.wikipedia.org/wiki/Wheat" title="Wheat" >wheat</a>, <a href="http://en.wikipedia.org/wiki/Tapioca" title="Tapioca" >tapioca</a> and <a href="http://en.wikipedia.org/wiki/Potatoes" title="Potatoes" class="mw-redirect" >potatoes</a> are the most common other sources.<sup id="cite_ref-2" class="reference" ><a href="http://en.wikipedia.org/wiki/Corn_syrup#cite_note-2" >[3]</a></sup><sup id="cite_ref-3" class="reference" ><a href="http://en.wikipedia.org/wiki/Corn_syrup#cite_note-3" >[4]</a></sup><sup id="cite_ref-4" class="reference" ><a href="http://en.wikipedia.org/wiki/Corn_syrup#cite_note-4" >[5]</a></sup></p>