Corn Syrups – DE 40, DE 50, DE 70
Corn syrup (aka glucose syrup) is a corn (maize) based sweetener containing glucose, maltose and other polysaccharides. It is classified into dextrose equivalent levels (DE-value), which is the measure of sweetness of the corn syrup as compared to that of sucrose syrup (DE-value of 100). The higher the DE-value, the sweeter the syrup. Corn syrup is used as replacement for sucrose, but is less sweet then sucrose.
High Maltose Corn Syrup with minimum 50% Maltose content
Maltose dissolves and crystallizes slowly in aqueous solutions. It is less sweet and more stable than sucrose.
Fructose containing corn syrup with a fructose content of minimum 27%
HFCS is a liquid blend of glucose, maltose, fructose and higher saccharides, which is primarily used in beverages, fine baked goods, desserts and canned fruits.
A non-sweet, nutritive saccharide polymer that consists of D-glucose units and has a dextrose equivalent (DE-value) of less than 20. Maltodextrins are derived by partial hydrolysis of corn (maize), waxy maize or potato starch and are actually not sweet and not fermentable. Maltodextrins have fair solubility and act as bulking agent, texturizer, carrier, and crystallization inhibitor for baby food, flavors, spices, puddings, candies and confectionery.
Corn Syrup Solids - DE 29, DE 39, DE 97
Is a dried form of corn syrup (glucose syrup) used where it is impractical to use the liquid syrup.