Corn syrup

Many mistakenly believe that most confectionery, desserts and baked goods use sugar. However, in modern times, large confectionery industries have found a way to reduce the cost of production and reduce their costs.

Most of the sweet foods we're used to buying in stores contain glucose-fructose or corn syrup. These are cheap sugar syrup substitutes. Corn syrup is used as a thickener and sweetener.

In fact, this is a very important component in the confectionery industry. Corn syrup is produced from corn grains starch. First, it is a fairly cheap raw material compared to sugar cane, from which sugar is made.

Secondly, corn syrup has excellent moisture retention properties and does not undergo a sugaring process. For the same reason, confectionery products that contain corn syrup retain their commercial appearance for a longer time and do not become stale. Also, the taste of the final sweet or bakery product will be more tender.

Thirdly, the main useful property of corn syrup for producers. The syrup is able to increase the volume of the confectionery product and enhances the taste of sweets. There are several main types of corn syrup that are used in confectionery.

Light corn syrup and dark syrup. Dark syrup only nominally refers to syrups, its consistency is not as refined and more like molasses. Corn syrup contains high levels of glucose and fructose, so this syrup is called glucose fructose corn syrup.

Corn syrup dissolves more easily in the product, which helps to achieve the tenderness and uniformity of the confectionery structure. However, the opinion of nutritionists and doctors about such frequent use of corn syrup is contradictory.

Part of the medical and scientific community recognizes the fact that eating glucose-fructose corn syrup does not affect the increase in insulin levels in the human body. On the one hand, this is not even bad, because sugar is contraindicated in diabetics, but there is no corn syrup.

However, the fact that insulin is not produced in the body has its negative side. No insulin, no hormone leptin, which sends a saturation signal to the brain. Therefore, you continue to feel hungry and are not ready to stop eating.

American scientists and nutritionists were the first to sound the alarm. It turned out that American producers mostly use corn syrup to make confectionery and other food products.

Support for corn syrup is visible even at the legislative level. The US government has adopted the so-called Corn Lobby, which establishes that corn should become the preferred source of syrup production, rather than more expensive sugar.

Doctors argue there is a direct link between the American nation's endemic obesity and mass consumption of corn syrup. Most of the calories in American confectionery are found in corn syrup.