Also known as glucose syrup, our corn syrup is produced from Non-GMO dent corn. This type of corn has a high soft starch content and receives its name from the small indentations at the crown of each kernel on the ear of corn. It is through the hydrolysis of this corn starch that transforms it into a sweet liquid combination of saccharides (glucose, maltose, etc.). Our Non-GMO corn syrup should not be mistaken with HFCS (high fructose corn syrup) which is a chemically manufactured product that has a high percentage of fructose as its carbohydrate composition. Ours is a completely natural sweetener produced without the use of chemicals or artificial ingredients. The primary uses for corn syrup in food manufacturing is as a thickener, sweetener and humectant (absorbs moisture to help retain freshness). It will also add volume to your end product while at the same time prevent crystallization of sugars which both enhance the texture and mouthfeel. It is commonly used as an ingredient to make candy, sauces, glazes, and icing.
Color: Translucent; Colorless to slightly yellow Dextrose Equivalent (DE): 40 Density: 1.41 g/ml. pH: Approximately 5.5 Moisture: 20-21% Brix: Approximately 82 Carbohydrate Composition:
Glucose (DP1): 17%
Maltose (DP2): 15%
Higher Saccharides: 35-36%
Stored in AIB Superior Rated Facility
The shelf life of our Non-GMO corn syrup depends on how it is stored and is highly variable. We recommend to store it in a cool, dry, humidity controlled environment. The industry standard for shelf life is 12 months from date of manufacture when stored under recommended conditions.
Note: The information listed above for color, DE, Brix, pH, etc. are averages only. For information on specific lots, please request via our sales department.