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Corn syrup solids are produced by carrying out the corn
syrup refining process until the dextrose content makes up
more than 20% of the total dry product. A free-flowing,
hygroscopic powder that solves readily in water and consists
of a special carbohydrate composition.
Because of this high ratio of dextrose, corn syrup solids are often used as a sweetener, especially in low-fat foods.
Corn syrup is often used in low-fat foods as it adds sweetness, viscosity, and improves texture.
Name dosage% Function:
Confection 5-20% Improving the taste, tenacity and the structure of foods
Beverages 5-25% More flavour, soluble, consistent and delicious, and reduce sweet taste and cost.
Flavors: 5-10%Used as carrier improvement of solubility.
Ice cream 5-15 %Reduction of sweetness increase of freezing point improvement of elasticity.
Toppings 5-10% As a sweetener and bodying agent
Easy to handle, has high solution clarity and is bland in flavor. Has consistent carbohydrate distribution and low ash content.
Controls crystallization and provides bulking properties.
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