Corn Syrup is a corn sweetener that is a viscous liquid containing
maltose, dextrin, dextrose, and other polysaccharides. it is obtained
from the incomplete hydrolysis of cornstarch. it is classified accord-
ing to the degree of conversion which is expressed as the dextrose
equivalent (de), which is the measure of sweetness of the corn syrup
as compared to that of a sucrose syrup. generally, the greater the
degree of conversion, the sweeter the syrup. corn syrup is used as a
replacement for sucrose but is less sweet than sucrose. it can control
crystallization in candy making, contribute body in ice cream, and
provide pliability in confections. it is also termed glucose syrup.
