Editing Corn syrup (section)

== Uses ==
{{Cookbook|Corn Syrup}}
Major uses of corn syrup in commercially prepared foods are as a thickener, a sweetener, and a [[humectant]] (an ingredient that retains moisture and thus maintains a food's freshness).<ref name="FPD">{{cite web|last=Knehr|first=Elaine|title=Carbohydrate Sweeteners|url=http://www.foodproductdesign.com/articles/2005/05/carbohydrate-sweeteners.aspx|url-status=dead|archive-url=https://archive.today/20130102193227/http://www.foodproductdesign.com/articles/2005/05/carbohydrate-sweeteners.aspx|archive-date=2 January 2013|access-date=17 October 2008|website=Food Product Design|publisher=Virgo Publishing}}</ref> The primary ingredient in most brands of commercial "[[table syrup]]" is either regular corn syrup or high-fructose corn syrup, both of which are less expensive than [[maple syrup]].<ref>{{Cite web|url=http://www.consumerreports.org/maple-syrup/5-things-you-need-to-know-about-maple-syrup|title=5 Things You Need to Know About Maple Syrup|language=en-US|access-date=29 September 2016}}</ref>

In the United States, [[tariff-rate quota]]s for [[cane sugar]] imports raise sugar prices;<ref name="SugarImport">{{cite web|title=U.S. Sugar Import Program |url=http://www.fas.usda.gov/itp/imports/ussugar.asp |access-date=21 March 2009 |publisher=USDA |url-status=dead |archive-url=https://web.archive.org/web/20090322125930/http://www.fas.usda.gov/itp/imports/ussugar.asp |archive-date=22 March 2009 }}</ref> hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks.<ref name="FPD" />

[[Glucose syrup]] was the primary corn sweetener in the United States prior to the expanded use of [[high fructose corn syrup]] production in 1964.<ref>{{Cite book |url=https://www.worldcat.org/oclc/876051670 |title=Fructose, high fructose corn syrup, sucrose and health |date=2014 |others=James M. Rippe |isbn=978-1-4899-8077-9 |location=New York |oclc=876051670}}</ref> HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose.<ref>{{cite book |last1=Hobbs |first1=Larry |editor1-last=BeMiller |editor1-first=James |editor2-last=Whistler |editor2-first=Roy |title=Sweeteners from Starch: Production, Properties and Uses |date=2009 |publisher=Elsevier Inc. |isbn=978-0-12-746275-2 |pages=808–813 |edition=3rd |url=https://talcottlab.tamu.edu//wp-content/uploads/sites/108/2019/01/Sweetners-from-starch.pdf |access-date=5 December 2019 |chapter=Starch: Chemistry and Technology}}</ref> The resulting syrup is sweeter and more soluble.{{Cn|date=January 2021}}

If mixed with [[sugar]], [[water]], and [[cream of tartar]], corn syrup can be used to make [[sugar glass]].<ref>{{Cite book|url=https://books.google.com/books?id=F-AeAQAAMAAJ&q=f+mixed+with+sugar,+water+and+cream+of+tartar,+corn+syrup+can+be+used+to+make+sugar+glass.|title=Annual Report - National Confectioners' Association of the United States|last=States|first=National Confectioners' Association of the United|date=1956|language=en}}</ref>