Posted by Sarah88 on Jul 06, 2007 · Member since Jul 2006 · 140 posts
Could someone please explain the difference between these? Which one works in what recipes and which one is better for you?
Thank You!
Posted by Chicyuna on Jul 06, 2007 · Member since Oct 2005 · 124 posts
LOL! I'm going to be a bit lazy here and just copy and paste what I found from Wikipedia...
"Corn syrup is a syrup, made using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and helps to maintain freshness. It is widely used in products labeled "all natural" in the United States. Because of its mild sweetness, corn syrup may be used in conjunction with high intensity sweeteners.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch. Technically though, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides and can be made from starch from any source, of which wheat, rice and potatoes are the most common sources.
High fructose corn syrup (HFCS) is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble.
Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HFCS is also appearing in retail products. The largest by market in the United States is Karo Syrup, a fructose/glucose syrup.
Products Some foods that commonly contain corn syrup are: baking and cooking ingredients, beverages, soft drinks, breads, breakfast cereals, breakfast pastries, candy bars, condiments, cookies and cakes, cough syrups, crackers, dairy, drink mixers, frozen foods, gummi bears, ice creams, infant formula, jams and jellies, syrups, meats, pastries, salad dressings, sauces, snacks, soda, and microwavable soup."
"Brown Rice Syrup"
Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested (see glycemic index), and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
Brown rice syrup is not suitable for consumption by diabetics, as the glucose and maltose cause rapid rise in blood-sugar.
Brown Rice Syrup is produced commercially by cooking brown rice flour or brown rice starch with enzymes. These enzymes are usually gmo-free although sometimes synthetic or GM enzymes are also used by some producers. The final carbohydrate profile is adjustable depending upon the desired sweetness and application. The syrup is then filtered and excess water is evaporated to achieve desired consistency. These are produced on a commercial scale by several companies in the United States, Europe, and Asia."
Sorry again about the cut and paste, but I figured it would be the easiest to compare the two. Quite frankly, I don't think either of them are good for you. They're just not "natural", you know? I personally have never used either of them in a recipe. Any recipe that requires corn syrup I usually just pass over. Sorry I couldn't have been more help there.
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Posted by hiimkelsi on Jul 06, 2007 · Member since Sep 2004 · 2297 posts
brown rice syrup is expensive, hard to find and in just one particular recipe i want to use. grrrrr. i didnt even think of substituting corn syrup. are you in a similar predicament? should i experiment and let you know how things go?
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Posted by lotus42 on Jul 06, 2007 · Member since Mar 2007 · 3081 posts
I've found that it is ok to sub brown rice and corn syrup for each other
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Posted by hiimkelsi on Jul 06, 2007 · Member since Sep 2004 · 2297 posts
awesome! cream cheese... here i come!
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Posted by 7 on Jul 07, 2007 · Member since Oct 2006 · 471 posts
This quote is an oldie but a goodie. . ."Studies have shown . . ." (teehee) that our bodies do not process corn syrup well as other sugars and a few years ago it was decided that corn syrup in everything the typical American drinks and a lot of what they eat is a major contributor to our nation's 'obesity crisis'. I use it on rare occasions, but at my worst, still won't go with it more than once a month. Sorry I can't lead you to the sources of that info, it's been a while. . .though we could probably find it if we tried.
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Posted by Anonymous on Jul 08, 2007 · Member since Dec 1969 · 11789 posts
Is corn syrup the same as Golden Syrup (what we use to make Hokey Pokey)?
LOL! I'm going to be a bit lazy here and just copy and paste what I found from Wikipedia...
"Corn syrup is a syrup, made using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions is used to convert the corn starch to corn syrup. Its major use is in commercially prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and helps to maintain freshness. It is widely used in products labeled "all natural" in the United States. Because of its mild sweetness, corn syrup may be used in conjunction with high intensity sweeteners.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor.
The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch. Technically though, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides and can be made from starch from any source, of which wheat, rice and potatoes are the most common sources.
High fructose corn syrup (HFCS) is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble.
Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HFCS is also appearing in retail products. The largest by market in the United States is Karo Syrup, a fructose/glucose syrup.
Products
Some foods that commonly contain corn syrup are: baking and cooking ingredients, beverages, soft drinks, breads, breakfast cereals, breakfast pastries, candy bars, condiments, cookies and cakes, cough syrups, crackers, dairy, drink mixers, frozen foods, gummi bears, ice creams, infant formula, jams and jellies, syrups, meats, pastries, salad dressings, sauces, snacks, soda, and microwavable soup."
"Brown Rice Syrup"
Brown rice syrup is a sweetener derived by culturing cooked rice with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and cooking it until the desired consistency is reached. The final product is roughly 50% soluble complex carbohydrates, 45% maltose, and 3% glucose. The glucose is absorbed into the bloodstream immediately, while the maltose takes up to one and a half hours to be digested (see glycemic index), and the complex carbohydrates take from two to three hours, providing a steady supply of energy. Rice syrup has a shelf life of about a year, and once opened, should be stored in a cool, dry place.
Brown rice syrup is not suitable for consumption by diabetics, as the glucose and maltose cause rapid rise in blood-sugar.
Brown Rice Syrup is produced commercially by cooking brown rice flour or brown rice starch with enzymes. These enzymes are usually gmo-free although sometimes synthetic or GM enzymes are also used by some producers. The final carbohydrate profile is adjustable depending upon the desired sweetness and application. The syrup is then filtered and excess water is evaporated to achieve desired consistency. These are produced on a commercial scale by several companies in the United States, Europe, and Asia."
Sorry again about the cut and paste, but I figured it would be the easiest to compare the two. Quite frankly, I don't think either of them are good for you. They're just not "natural", you know?
I personally have never used either of them in a recipe. Any recipe that requires corn syrup I usually just pass over. Sorry I couldn't have been more help there.
brown rice syrup is expensive, hard to find and in just one particular recipe i want to use. grrrrr. i didnt even think of substituting corn syrup. are you in a similar predicament? should i experiment and let you know how things go?
I've found that it is ok to sub brown rice and corn syrup for each other
awesome! cream cheese... here i come!
This quote is an oldie but a goodie. . ."Studies have shown . . ." (teehee) that our bodies do not process corn syrup well as other sugars and a few years ago it was decided that corn syrup in everything the typical American drinks and a lot of what they eat is a major contributor to our nation's 'obesity crisis'. I use it on rare occasions, but at my worst, still won't go with it more than once a month. Sorry I can't lead you to the sources of that info, it's been a while. . .though we could probably find it if we tried.
Is corn syrup the same as Golden Syrup (what we use to make Hokey Pokey)?