Bulk Corn Syrup
Corn syrup, also known as glucose syrup, is made from the starch of corn. Depending on the grade, corn syrups contain various amounts of maltose and higher oligosaccharides.
Corn Syrup Uses
Corn syrup is commonly used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance overall flavor. Food products commonly known for containing corn syrup include soft drinks, candy, frozen foods, and confections.
Grades of Corn Syrup
Understanding Corn Syrup Grades
Corn syrup grades are identified by two numbers. The first number represents the “dextrose equivalent.” This measurement defines the amount of reducing sugars present, determined by titration. The second number indicates the sugar content present.
Indiana Sugars Grades
36/43: This corn syrup possesses a dextrose equivalent rating of 36 DE and a sugar content of 43. Typically, this grade of corn syrup is used to manufacture ice cream and other frozen desserts. With a minimally sweet flavor, 36/43 grade corn syrup possesses excellent crystallization control.
42/43: Sweet and odorless, this grade is often used in canned fruit preserves, frozen desserts, drinks, confectionery products, and bakery products.
63/43: With excellent sweetening power, this corn syrup works well for many baking, flavoring, and beverage applications.
63/44: With higher sugar content, 63/44 corn syrup is extremely sweet and possesses greater amounts of mono and disaccharides. Like the 63/43 grade, this corn syrup grade is also perfect for baking, beverage applications, and flavoring.
Corn Syrup vs High Fructose Corn Syrup (HFCS)
What is the primary difference between corn syrup and high fructose corn syrup? Corn syrup is made with 100% glucose. However, some of the glucose in HFCS is enzymatically converted to fructose. Ultimately, both are commonly used in baked goods and beverages for similar applications.
At Indiana Sugars, our corn syrup is available in pails, drums, totes, and truckloads. Please select your desired size from the options below.