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Think of sugar and you think of sugar cane or beets. Extraction of sugar from sugar cane spurred the colonization of the New World. Extraction of sugar from beets was developed during the time of Napoleon so that the French could have sugar in spite of the English trading blockade.

Nobody thinks of sugar when they see a field of corn. Most of us would be surprised to learn that the larger percentage of sweeteners used in processed food comes from corn, not sugar cane or beets.

The process for making the sweetener high fructose corn syrup (HFCS) out of corn was developed in the 1970s. Use of HFCS grew rapidly, from less than three million short tons in 1980 to almost 8 million short tons in 1995. During the late 1990s, use of sugar actually declined as it was eclipsed by HFCS. Today Americans consume more HFCS than sugar.

High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a high percentage of fructose. It all sounds rather simple—white cornstarch is turned into crystal clear syrup. However, the process is actually very complicated. Three different enzymes are needed to break down cornstarch, which is composed of chains of glucose molecules of almost infinite length, into the simple sugars glucose and fructose.

Corn syrup is a liquid sugar produced from cornstarch. Since it helps prevent crystallization, it is popular in baked goods, candy, frostings, jams, jellies, etc.

Corn syrup is liquid sugar produced from cornstarch. Light corn syrup is clarified and decolorized and usually contains some vanilla for flavor. Dark corn syrup has caramel flavor and coloring added and has a stronger flavor. They can be used interchangeably, taking into account the stronger flavor of the dark variety.

Facts

-One bushel of corn produces enough corn syrup to sweeten 324 can of cola.

-Actors use corn syrup mixed with food coloring to make Fake Blood.

-Stunt people use corn syrup to make the Fake Glass.