Dextrose corn syrup is a food syrup commonly used as a sweetener in manufactured foods and beverages. Manufacturers make dextrose corn syrup by pressing the corn kernels. This separates the pulpy middle layer -- cornstarch -- from the inner germ layers and the outer husk of the corn. Manufacturers then store the cornstarch in giant vats and add natural enzymes that break the cornstarch down into glucose. By heating these sugars and adding water, the manufacturers make corn syrup.
Dextrose
In order to produce dextrose corn syrup, manufacturers have to combine glucose with water. In other words, glucose mixed with water creates dextrose. Light and dark corn syrups both hold a balance of glucose, dextrose, malt and fructose. This keeps the corn syrups chemically stable. However, corn syrup has a limited shelf life.
Flavor and Types
Dextrose corn syrup has the same amount of sweetness as granulated sugar. Therefore, manufacturers commonly use dextrose corn syrup to replace granulated sugar in manufactured foods and beverages. Dextrose corn syrup can either have a naturally light or dark color. Manufacturers typically use light dextrose corn syrup to make candies and darker dextrose corn syrup as an ingredient in most foods and beverages. Light dextrose corn syrup typically has a slight vanilla flavor; dark dextrose corn syrup has a stronger flavor.
Purposes
Apart from its use as a sweetener, dextrose corn syrup also has preservative properties. For example, in frozen foods, dextrose corn syrup prevents ice crystals from forming. In candies and sweets, dextrose corn syrup also keeps sugar from forming crystals. Additionally, dextrose corn syrup helps to maintain the moisture and flavor of many food and beverage items.
Notes
Dextrose corn syrup can also help support digestion and excretion in your body. However, your body tends to convert this sweetener into fats, so medical professionals, according to "The Sugar Fix," put partial blame on the extensive use of dextrose corn syrup for diabetes, obesity, weight gain and other serious health problems. You should store dextrose corn syrup at a normal room temperature with a tight seal in order to prevent or slow down spoilage. Never consume dextrose corn syrup that has passed the manufacturer's expiration date.
References
- "The Sugar Fix: The High-Fructose Fallout That Is Making You Fat and Sick"; Richard J. Johnson and Timothy Gower; 2009
- "High Fructose Corn Syrup and the Fibromyalgia Connection: Fibromyalgia Recovery Handbook"; Janice Lorigan; 2007
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