Light corn syrup is created by extracting sugars from cornstarch. This process typically involves the following steps:
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Cornstarch Extraction: The process begins with cornstarch, which is derived from corn kernels.
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Hydrolysis: The cornstarch undergoes hydrolysis, where it's broken down into simpler sugars (primarily glucose) using enzymes or acids. This process converts the complex carbohydrates in cornstarch into simpler, sweeter sugars.
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Refining and Filtration: The resulting syrup is then refined and filtered to remove any impurities, clarifying the solution to achieve the light color characteristic of light corn syrup.
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Evaporation: Excess water is evaporated from the syrup to achieve the desired consistency and sugar concentration.
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Adding Ingredients (Optional): Light corn syrup often includes a small amount of vanilla extract for added flavor. Other additives, like preservatives, can also be included.
Essentially, the production of light corn syrup is about transforming cornstarch into a clear, sweet syrup composed mainly of glucose.
