Corn syrup is a food
syrup which is made from the
starch of
maize (called corn in some countries) and contains varying amounts of
maltose and higher
oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from
high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its
glucose into
fructose using the enzyme
D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose.