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High-fructose corn syrup. High-fructose corn syrup ( HFCS ), also known as glucose–fructose, isoglucose and glucose–fructose syrup, [ 1][ 2] is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose ...
Maple syrup is a syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating ...
Brown rice syrup. Brown rice (malt) syrup, also known as rice syrup or rice malt, is a sweetener which is rich in compounds categorized as sugars and is derived by steeping cooked rice starch with saccharifying enzymes to break down the starches, followed by straining off the liquid and reducing it by evaporative heating until the desired ...
Corn syrup is a food syrup which is made from the starch of corn/ maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. It can be processed into high-fructose corn syrup ...
Instead of adding flavored creamers that may be made with high-fructose corn syrup, unhealthy fat sources (like hydrogenated oils) and artificial ingredients, opt for more natural choices, like ...
Agave syrup. Because agave syrup dissolves quickly, it can be used as a sweetener for cold beverages. Agave syrup, also known as maguey syrup or agave nectar, is a sweetener commercially produced from several species of agave, including Agave tequilana (blue agave) and Agave salmiana. Blue-agave syrup contains 56% fructose as a sugar providing ...
Syrup. Dense inverted sugar syrup (Trimoline). In cooking, syrup (less commonly sirup; from Arabic: شراب; sharāb, beverage, wine and Latin: sirupus) [ 1] is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit ...
Mizuame – a Japanese glucose syrup of subtle flavor, traditionally made from rice and malt. [ 8] Molasses – a thick, sweet syrup made from boiling sugar cane. Orgeat syrup – a sweet syrup made from almonds, sugar, and rose water or orange flower water. Oleo saccharum – A syrup made from the oil of citrus peels.
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