Description

• A sweetener from corn is widely used to retain the moisture of baked goods and to sweeten various beverages.
• A clear to yellowish semi-viscous liquid differs from conventional corn syrup because it contains fructose and laevulose in a high range of 42 to 90 percent.
• It is made by treating high-conversion corn syrup with enzymes.
• The enzymes convert some of the glucose to fructose.
• Enjoy it in the morning or afternoon with a meal, or just on its own.