What Elements Are in Corn Syrup?
Corn syrup is made from the starch of maize, with enzymes added to make a sweeter compound. The syrup contains glucose, maltose, and oligosaccharides and is often used in foods to soften texture or prevent sugar crystallization. It also enhances sweetness.
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Maize
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Maize is a type of corn often modified through genetic engineering to be a high-yield crop. It is the staple ingredient of corn syrup and its chemical makeup is typically altered for higher levels of sugar and starch.
Glucose
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The glucose in corn syrup usually goes by the name glucose syrup. It is derived from corn starch, but can also be made from wheat, rice and potatoes, and is a basic element in foods such as fruit and grains. Glucose supplies cells and organs with a power source and is used by muscles to create energy.
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Maltose
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Maltose is a form of glucose often known as maltose syrup. Maltose gets its properties in germinating grains such as corn and wheat. It is a component, although small, in the manufacturing of corn syrup. Maltose corn syrup is often made from genetically engineered corn, which is high in sugar and starch and processed for a higher yield.
Oligosaccharide
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The word oligosaccharide comes from the Greek language -- oligos translates into "a few" and sacchar into "sugar." It contains a mixture of different types of sugar compounds known as simple sugars, or monosaccharides. Oligosaccharides are very useful to the human body and found on the plasma membranes of cells, where they help carry signals for cell-to-cell recognition.
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