White corn syrup

White corn syrup is a clear, slightly viscous liquid sweetener, derived from corn starch through an enzymatic hydrolysis process. It is commonly used in cooking and baking to add sweetness and improve the texture of various desserts, beverages, and sauces, as it helps retain moisture and adds shine to the final products.

This ingredient originated in the United States, where the American industry developed and popularized its production in the 20th century as an alternative to traditional sugar. It is a key component in many American recipes, such as cookies, candies, and ice cream.

White corn syrup has a high glucose concentration, which makes it sweeter than some other syrups, and it does not tend to crystallize easily, promoting stability in preparations. However, nutritionally it is similar to common sugar, providing mainly calories without significant vitamins or minerals.

In different Spanish-speaking countries, white corn syrup may be known by alternative names such as corn honey, corn molasses, or simply corn syrup. It should not be confused with natural honey or cane molasses, which have distinct characteristics and flavors.