Editing Marshmallow (section)

==== Corn syrup ====
[[Corn syrup]], derived from [[maize]], contains [[glucose]], [[maltose]], and other [[oligosaccharides]]. Corn syrup can be obtained from the partial hydrolysis of [[cornstarch]].<ref>{{Cite web|url=https://www.merriam-webster.com/dictionary/corn%20syrup|title=Corn Syrup|website=www.Merriam-Webster.com|url-status=live|archive-url=https://web.archive.org/web/20161220114934/https://www.merriam-webster.com/dictionary/corn%20syrup|archive-date=2016-12-20}}</ref> Corn syrup is important in the production of marshmallow because it prevents the crystallization of other sugars (like sucrose). It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.

The DE is the measure of the amount of reducing sugars present in a sugar product in relation to glucose. Lower-DE glucose syrups provide a chewier texture, while higher-DE syrups make the product more tender.<ref name="Hegenbert" /> In addition, depending on the type of DE used, can alter the sweetness, hygroscopicity, and browning of the marshmallow. Corn syrup is flavorless and cheap to produce, which is why candy companies love using this product.