corn syrup

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corn syrup Syrup prepared by partial hydrolysis of starch, a mixture of glucose and oligosaccharides; the higher the glucose content the sweeter the syrup. Those containing less glucose and more oligosaccharides are used for texture in food manufacture. In high fructose syrup a proportion of the glucose has been isomerized to fructose, which is sweeter. See also dextrose equivalent value.

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