High fructose corn syrup vs sugar
- What is high fructose corn syrup made of
- High fructose corn syrup foods
- What is high fructose corn syrup used for
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Le Pack d'hiver gourmand
Un pack de six saveurs gourmandes pour l’hiver. Parfaites pour les boissons chaudes, mais aussi les cocktails pour les fêtes et même pour les pâtisseries.
EN CUISINE
LIVRE DE RECETTES
White russian
Le White Russian est une variante du Black Russian. Il mêle vodka, liqueur de café et crème. Ce cocktail tient un rôle culte dans The Big Lebowski ...
Voir plusMapple speculoos
INGRÉDIENTS : 5 cl whisky jus de citron 2 cl sirop dʼérable 2 cl sirop brut de spéculoos Verser les ingrédients dans l’ordre, et mélanger à l...
Voir plusSpeculoos Fizz
Voici la recette d’un cocktail étonnant qui mêle des arômes d’orange amère à la douceur du spéculoos. Le tout est relevé par un zeste d’agrume. C’e...
Voir plusLE SOURCING DES MATIÈRES PREMIÈRES
LE SUCRE BIOLOGIQUE
Au Brésil, la visite de la coopérative de canne à sucre biologique de Native est un point de départ. Le sucre biologique est la base de nos sirops brut et cette agriculture est presque inexistante en Europe.
La culture à Native es
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Corn syrup
Syrup made from corn used as food additive
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. Most table syrups are typically based with corn syrup. It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch.[1][2] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher-saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources.[3][4][5]
Commercial preparation
Historically, corn syrup was produced by combining corn s
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High-fructose corn syrup
Processed corn syrup
"HFCS" redirects here. Not to be confused with HFCs (hydrofluorocarbons).
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 isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965.[3]: 5
As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is cheaper.[4] "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose.[5] HFCS 42 is mainly used for processed foods and breakfast cere
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