Corn Syrup

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Corn Syrup is a viscous, sweet liquid derived from the enzymatic hydrolysis of corn starch. It consists primarily of glucose and maltose along with higher saccharides, providing sweetness, viscosity, and moisture retention in food formulations. Corn Syrup is widely used in food and beverage industries as a sweetener, humectant, and texture enhancer. Its ability to prevent crystallization and retain moisture makes it essential in confectionery, baking, and processed foods. Industrial grades of corn syrup are also used in pharmaceuticals and other manufacturing applications where its binding and stabilizing properties are valued.

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Categories: Dough Conditioners, Emulsifiers, Nutrient Supplements, Sweeteners Tags: Baked goods and desserts, Clear viscous liquid, Corn Syrup, Food and beverage sweetener, Glucose Syrup, Sweetener

Description

Corn Syrup Uses

Table of Contents

Primary Uses

Food Industry

Used as a sweetener and humectant in baked goods, candies, soft drinks, and processed foods.
Prevents sugar crystallization in confectionery products like caramels, toffees, and syrups, ensuring smooth texture.
Enhances moisture retention and shelf life of bakery items and frozen desserts.
Acts as a thickening agent and flavor carrier in sauces, dressings, and beverages.

Pharmaceutical Industry

Used as a binder and sweetening agent in syrups and oral liquid formulations.
Serves as a humectant in topical formulations to maintain moisture.

Secondary Uses

Cosmetics and Personal Care

Functions as a moisturizing agent and texture enhancer in creams, lotions, and hair care products.

Fermentation Industry

Serves as a carbon source for microbial fermentation in producing biofuels and enzymes.

Industrial Applications

Used as a feedstock in the production of biodegradable plastics and adhesives.

PRODUCT KEY FEATURES

1. Basic Identification Attributes

Chemical Name (IUPAC): Mixture of glucose, maltose, and oligosaccharides
Common/Trade Name: Corn Syrup
CAS Number: Not applicable (mixture)
HS Code: 1702.90.90
Molecular Formula: Variable (mainly C6H12O6 for glucose)
Synonyms:
- Glucose syrup
- Liquid glucose

2. Physical & Chemical Properties

Physical State: Thick, viscous liquid
Color & Odor: Clear to pale yellow; sweet odor
Melting Point: Not applicable
Boiling Point: Decomposes before boiling
Density: ~1.38 g/cm³ at 20°C
Solubility: Miscible with water; insoluble in organic solvents
pH (10% solution): 4.0–6.0
Viscosity: High, depending on solids content (DE value)
Stability: Stable under normal storage conditions

3. Safety & Hazard Attributes

Hazard Class (GHS): Generally recognized as safe (GRAS) for food use
NFPA Ratings:
- Health: 0
- Flammability: 1
- Reactivity: 0
Exposure Limits: No specific limits; non-toxic
Toxicity: Non-toxic and non-irritant
Reactivity: Chemically stable

4. Storage & Handling Attributes

Storage Conditions: Store in a cool, dry place, protected from contamination and microbial growth
Container Type: Food-grade sealed containers or drums
Shelf Life: 1–2 years under proper storage
Special Handling: Avoid microbial contamination; clean equipment to prevent spoilage

5. Regulatory & Compliance Attributes

FDA Status: GRAS for use as a food additive and sweetener (21 CFR § 184.1866)
REACH Status: Registered for industrial use
Transportation: Not classified as hazardous
Waste Disposal: Biodegradable; dispose according to local regulations

6. Environmental & Health Impact

Ecotoxicity: Low environmental impact; biodegradable
Persistence: Biodegradable in soil and water
Bioaccumulation: Not expected to bioaccumulate
Carcinogenicity/Mutagenicity: Not carcinogenic or mutagenic

Biodegradability: Readily biodegradable

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

Personal Protective Equipment (PPE):

Gloves and protective eyewear recommended when handling in bulk

Handling Measures:

Avoid microbial contamination during transfer and storage
Maintain hygienic conditions to prevent spoilage

Storage Measures:

Keep container tightly sealed
Store away from heat and moisture

Hygiene Practices:

Wash hands after handling
Avoid contamination in food-grade applications

First Aid Measures

Inhalation: Not applicable; low volatility
Skin Contact: Generally non-irritant; wash with water if needed
Eye Contact: Flush with water if irritation occurs
Ingestion: Non-toxic; no adverse effects expected

Firefighting Measures

Fire Hazards: Combustible when dry; wet syrup has low flammability
Extinguishing Media: Use water spray, foam, or dry chemical extinguisher
Special Precautions: Prevent dust formation from dried syrup residues
Decomposition Products: Carbon oxides when burned