maïsstroop

Maïsstroop is a sweetener derived from corn. It is produced through the enzymatic hydrolysis of corn starch, breaking down the complex carbohydrates into simpler sugars. The resulting syrup is primarily composed of glucose and maltose, with varying amounts of fructose depending on the processing method. Its viscosity and sweetness profile make it a versatile ingredient in food manufacturing.

The production process typically involves steeping corn kernels in warm water, followed by milling to separate the starch. This starch is then mixed with water and treated with enzymes, such as amylase, which cleave the starch molecules. The syrup is then purified to remove impurities and concentrated to achieve the desired consistency. Different types of maïsstroop exist, including high-fructose corn syrup (HFCS), which undergoes an additional enzymatic process to convert some of the glucose into fructose, resulting in a sweeter product.

Maïsstroop is widely used as a sweetener in a variety of food products, including beverages, baked goods, cereals, and processed foods. Its liquid form and relatively low cost compared to cane sugar have contributed to its widespread adoption in the food industry. It also functions as a humectant, helping to retain moisture in baked goods, and can contribute to browning and texture. While a common ingredient, its consumption, particularly in the form of HFCS, has been a subject of public health discussions.