Search results
Results from the WOW.Com Content Network
The oldest type of sweet corn contains more sugar and less starch than field corn intended for livestock. Tends to be heartier in respect to planting depth, germination and growth than other types. Tends to be heartier in respect to planting depth, germination and growth than other types.
cupid corn, bunny corn, harvest corn, reindeer corn. Media: Candy corn. Candy corn is a small, pyramid-shaped candy, typically divided into three sections of different colors, with a waxy texture and a flavor based on honey, sugar, butter, and vanilla. [1] [2] It is a staple candy of the fall season and Halloween in North America.
Corn syrup. A railroad tank car carrying corn syrup. 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.
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 ...
White rock sugar. Rock candy or sugar candy, [1] also called rock sugar, or crystal sugar, is a type of confection composed of relatively large sugar crystals. In some parts of the world, local variations are called Misri, nabat [2] or navat. [3] [4] This candy is formed by allowing a supersaturated solution of sugar and water to crystallize ...
Sweet corn ( Zea mays convar. saccharata var. rugosa ), [1] also called sweetcorn, sugar corn and pole corn, is a variety of corn grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn ...
Answer: Corn syrup is 30 to 50% as sweet as table, or granulated, sugar, McGee says. (High-fructose is 80 to 90%.) I’m often contacted by readers tripped up by its inclusion in a recipe, so it ...
Corn starch is a common food ingredient, often used to thicken sauces or soups, and to make corn syrup and other sugars. [3] Corn starch is versatile, easily modified, and finds many uses in industry such as adhesives, in paper products, as an anti-sticking agent, and textile manufacturing. [4] It has medical uses as well, such as to supply ...