Kukoricaszirup

Kukoricaszirup, also known as corn syrup, is a liquid sweetener made from corn starch. Its production involves breaking down the starch into simpler sugars, primarily glucose, through a process called hydrolysis. Enzymes or acids are used to facilitate this breakdown. The resulting syrup is then purified and concentrated. Kukoricaszirup is a common ingredient in many processed foods and baked goods due to its sweetness, ability to prevent crystallization, and its role in providing moisture and texture. It is available in different forms, with light and dark varieties being most common. Light corn syrup is generally neutral in flavor, while dark corn syrup is darker in color and has a molasses-like flavor due to the addition of caramel coloring and molasses. High-fructose corn syrup (HFCS) is a related product where a significant portion of the glucose is enzymatically converted into fructose, making it sweeter than regular corn syrup. Kukoricaszirup is a widely used food additive globally.