Corn syrup - varieties, how to cook at home and what can be substituted. Corn syrup

Corn syrup used mainly in American cuisine... It is not so widespread in our country. But in the world of the Internet, looking at the recipe on an American website is not a problem. And if there is corn syrup, the question arises, "Where can I get it?" our stores do not sell corn syrup. Don't be discouraged, corn syrup can be made easily at home.

Corn syrup is used mainly in recipes for sweets, marshmallows, marmalade, and sweet confectionery.

In addition, corn syrup can be replaced with regular sugar syrup... If the recipe requires a light syrup, then such a syrup is cooked from ordinary white sugar... From brown sugar you can cook dark syrup or from burnt sugar.

In this article, you will find a recipe for homemade corn syrup and its substitute, sugar syrup.

Corn syrup recipe

Homemade corn syrup will differ from store-bought corn syrup. The commercial syrup is stabilized to avoid sugar crystallization. Homemade corn syrup can crystallize over time. But most recipes can use corn syrup like this.

Ingredients:

Corn - 3-4 ears (or 2 cups frozen corn)

Water - 5.25 cups (or 2.5 cups for frozen corn)

Sugar - 1 kg

Vanilla extract - 1 tablespoon

Salt - 2 teaspoons

How to make corn syrup:

Clean corn cobs of leaves and corn silk. Wash cold water... Cut into small pieces.

Place the chopped corn in a saucepan and cover with water. Bring to a boil and reduce heat to medium. Let it simmer for 30 minutes or until the water is half boiled away.

Catch the corn with a slotted spoon. If the corn has not been thoroughly cleaned and stigma hairs are floating in the water, strain.

Add sugar, salt and vanilla extract to the broth. Cook until the syrup begins to thicken.

Remove from heat and let the syrup cool. Pour out ready syrup in clean bottles or jars. Keep refrigerated.

If sugar crystallizes over time, pour into a cup before use. the right amount syrup and dilute with a little hot boiled water... Can be heated additionally in the microwave.

How to replace corn syrup

As mentioned above, corn syrup can be substituted for regular sugar syrup. In most recipes, corn syrup can be substituted for honey.

Simple sugar syrup

Ingredients:

Sugar - 1 glass

Water - 1/4 cup

Heat the water to a boil. Pour sugar into a saucepan and pour boiling water over it.

Boil for 5-7 minutes over medium heat. Cool and pour into a clean jar or bottle.

Sugar syrup with citric acid

Ingredients:

Sugar - 2 cups

Water - ¾ glass

Citric acid ¼ teaspoon

Salt - 1 pinch

How to make sugar syrup:

Pour sugar into hot boiled water. Add citric acid and a pinch of salt.

Stir until all the sugar is dissolved.

When the syrup comes to a boil, reduce the heat and cover the pan with a lid. Let it boil for 3-4 minutes.

Then remove the lid and simmer, stirring frequently, until the syrup thickens.

Cool the prepared syrup and pour into clean banks or a bottle. Keep refrigerated.

Successful home recipes!

Description

V modern cooking there are quite a few different recipes where are used quite rare ingredients... At the same time, one often has to face the fact that the ingredient is not so rare, but it is not produced in the country, which means that the price for it will be quite high. One such product is corn syrup.

It is often used in cooking as a thickener, and its anti-crystallization properties and complete absence of odor make it almost irreplaceable. It is also worth noting that corn syrup is often added to foods to keep them fresh longer and acquire a richer flavor.

Types of corn syrup

It is worth noting that there are two types of syrup, which differ from each other in color. They are divided into light, which is corn syrup, and dark, which is already caramel.

How to replace corn syrup

Normal Bee Honey may well replace corn syrup. Maple syrup is also a replacement, but in Russia it is not widespread. Most elementary way replacing corn syrup is to heat sugar in a spoon, and dip the resulting burnt in a cup with a little water. Proportion: Boil 225 g of sugar in 75 ml of water. Sometimes sugar is simply boiled in water and citric acid is added to the mixture and baking soda... Here's how to make your own corn syrup.

The demand for corn syrup in the confectionery and Food Industry easy to explain. It is non-sugar-free, retains moisture, which helps to keep food fresh and also enriches the taste. Today, for the production of 1 ton of corn syrup, about 2.5 thousand liters of corn kernels are spent.

If you really like sweet corn-based foods (the same cornflakes or sticks), then you need to combine them correctly with other food. Sweet syrup mix with cottage cheese or milk with low content lactose. Baked goods with high content supplement fructose with cottage cheese again. It's important to understand that corn syrup is sweet. This product can only be consumed in ultra-small doses.

Beneficial features

For example, it has already been proven that regular use corn syrup, unlike usual sugar, does not increase the level of insulin in the blood, which makes the product ideal for diabetics. But this has its negative aspects, since it is in insulin that the hormone leptin is contained, which signals the saturation of the body. That is, even after eating a lot of goodies, a person can still feel hungry and continue to eat.

Nutritionists and scientists in America were the first to notice this. According to research, manufacturers in this country have long been using corn syrup as a substitute for more expensive sugar. Moreover, the use of glucose-fructose syrup is supported in the country even at the level of legislation. Some time ago, the Corn Lobby was approved, according to which the preferred source for the production of syrup is corn, rather than expensive sugar.

The harm of corn syrup

Despite considerable efforts by scientists and the press to describe this sweetener as natural and safe, this is becoming increasingly difficult.

Striking results every day demonstrate a direct link between corn syrup and obesity. It is a common cause of diabetes mellitus.

The introduction of high fructose corn syrup is thought to have played a significant role in the obesity epidemic.

Sugar, when consumed by the body, turns into the next substance - glucose. In this state, the body can assimilate it. Glucose and fructose are the most important sources of strength and energy for the human body and are very useful in themselves. But the crux of the problem lies in the amount of consumption of these substances. If a person absorbs more fructose or glucose than he needs, it very quickly turns into body fat. Over time, fat is deposited not only under the skin of a person, but also on all of his internal organs. Subcutaneous fat with difficulty, but can be removed with aerobic exercise, but it is extremely difficult to remove it from organs. As a result, various diseases arise.

5. The more widespread the use of corn syrup becomes, the greater the percentage of people with problems with overweight... Most notable is what is happening in the United States. There are practically no products that do not contain corn syrup.

Corn syrup is a source of disease

Besides that given syrup caused a growing pandemic of obesity and diabetes, a recent report highlighted much broader public health concerns.

Corn syrup contains mercury and can be a dangerous source of toxic heavy metals. Their accumulation in the body leads to the development of many diseases, the most serious of which is cancer.

In addition, the use of corn syrup is associated with a lot of liver damage.

An increase in its consumption leads to liver fibrosis, especially in obese or alcoholic patients.

If you are determined to get rid of your sweet tooth, you should not give it up right away. You need to do it smoothly, gradually. Know that the more sweets you consume daily, the more you crave. And, naturally, vice versa. You can sometimes indulge yourself in chocolate, just be sure to choose black - this is a healthier option. Try to consume more healthy food, even if it is sweet - these are various fruits, dried fruits, nuts and other delicious things.

Caloric content of Corn Syrup is 286 kcal.

Energy value of the product Corn syrup (Ratio of proteins, fats, carbohydrates):

Proteins: 0 g. (~ 0 kcal)
Fat: 0 g. (~ 0 kcal)
Carbohydrates: 77.59 g. (~ 310 kcal)

Energy ratio (b | f | y): 0% | 0% | 109%

Harm and contraindications

But doctors have established a direct link to the increasing obesity of the American population and the use of food confectionery based on corn syrup. After all, it is in it that the main calories are contained.

The topic of fructose continues to grab readers' attention, so we will continue with it. And let's talk about sugar and corn syrup. Let me remind you that the sucrose (sugar) molecule consists of two molecules: fructose and glucose. That is, sugar contains 50% fructose. And corn syrup can contain up to 95% fructose. And it is becoming more and more in food. Consumption of fructose-rich corn syrup, which is part of soft drinks, in the post-Soviet space increased from 200 g per capita in 1970 to 2.7 kg in 1997 and! What does this threaten us with?

About the harm of fructose.Additional reading.

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3.
4.

So why is corn syrup displacing sugar?

1. It is cheaper than sugar. The syrup gained popularity in the USA. Cheap local corn has become great alternative cane sugar for the American food industry.

2. It is required smaller add. Fructose is sweeter than glucose and sugar (sucrose), so three tablespoons of sugar are replaced by two tablespoons of fructose.

3. Finished products with fructose look better and last longer I am. The demand for corn syrup in the confectionery and food industries is easy to explain. It is non-sugar-free, retains moisture, which helps keep food fresh and also enriches the flavor. Corn syrup is sweeter and dissolves more easily. Due to the fact that fructose is able to retain moisture, dishes with its addition stay fresh longer.

4. Manufacturers p pay off many nutritionists and scientists who are screaming about the benefits of fructose on every corner. Damn it! How to shout to people and say that it is quite the opposite! Excess fructose is extremely dangerous!

5. He less satiates. Fructose does not cause insulin to rise (like glucose), so it causes overeating. Which is very beneficial for manufacturers of finished products.

6. Corn syrup everywhere... High fructose corn syrup is added to huge variety products (bread, cereals, soft drinks and condiments), but some people are looking for ways to avoid consuming it.

What to do to avoid corn syrup?

0. Eat real foods. This is enough to solve the whole problem.

1. Be clear about your reasons for avoiding corn syrup and sugar in use. Causes may include: beverages containing fructose from corn syrup, all sources of sugar, including “ soy milk"Or" low fat yogurt ".

2. Avoid fast food. Fast food often contains high fructose corn syrup. Read food labels. This is the simplest and the right way find out whether to eat corn syrup. Fructose corn syrup can even be found in foods that are not sweet, such as sliced bread and processed meats like sausage and ham.

3. Understand what "natural" or "organic" means on labels regarding HFCs. On food products and the FDA does not regulate the use of the word "natural". Foods and drinks can be labeled "natural" even if they contain high fructose corn syrup because fructose is a naturally occurring sugar.

In addition to the problems mentioned earlier, we note a few more threats to fructose.

1. Bowel problems.

Another of the problems associated with the use of fructose is a violation of its absorption.Just like lactose intolerance, gluten allergy and other gastrointestinal problems associated with nutrition, it is classified as a digestive disorder. Fructose malabsorption occurs when the cells in the intestine do not absorb it well enough. Because of this a large number of fructose remains in the intestines and causes, as mentioned above, bloating, gas and diarrhea.

2. Heart disease.

A relationship has been established between a diet rich in fructose, high pressure, sugar levels, insulin resistance, and inflammatory factors associated with vascular and heart disease. Also, active consumption of fructose led to a decrease in the concentration of "good cholesterol" and adiponectin, which protect the heart, and an increase in adipose tissue like visceral obesity. And this is another risk factor.

3. Increases oxidative stress in cells.

Scientists remind: fructose is processed differently in the body compared to other sugars. Also, when decomposed, harmful by-products which makes it more dangerous. The fructose-rich corn syrup found in sodas has been shown to increase oxidative stress and reduce antioxidant levels in blood vessels on long time- up to four hours after consuming one bottle of the drink. Oxidative stress that naturally accompanies the life processes of the body, since we breathe oxygen, usually controlled by the activity of antioxidants. In order for the antioxidant protection to be reliable, it is necessary to obtain appropriate nutrients with food. An excess of free radicals (the result of oxidative stress) can adversely affect the state of cells in the brain and the body as a whole, as they also trigger the aging process. Excessive oxidative stress damages the cells of the body and usually accompanies various neurological and emotional disorders.

Sucrose or regular sugar in recent years has been replaced by high fructose corn syrup as a sweetener in foods and beverages. It was considered a "brilliant technological invention" because it has many manufacturing advantages over traditional sweeteners.
Corn syrup increases product longevity, especially in liquids, and retains sweetness. Among other things, it is a bait for producers due to the significantly lower price.
Nowadays, corn syrup can be found in all processed foods and drinks - Coca-Cola, Pepsi, ice cream, corn flakes and other grains, in cereals and soups fast food, white bread, cakes, fruit juices and much, much more.

The production of corn syrup experienced a boom in the 70s of the last century. Then there was a quiet revolution in the food and beverage industry that is hurting us today.

The harm of corn syrup

1. Despite significant efforts by scientists and the press to describe this sweetener as natural and safe, it is becoming increasingly difficult.

2. Every day, startling results demonstrate a direct link between corn syrup and obesity. It often becomes.

3. The introduction of high fructose corn syrup is thought to have played a significant role in the obesity epidemic.

4. Sugar, when consumed by the body, turns into the next substance - glucose. In this state, the body can assimilate it. Glucose and fructose are the most important sources of strength and energy for the human body and are very useful in themselves. But the crux of the problem lies in the amount of consumption of these substances. If a person absorbs more fructose or glucose than he needs, it very quickly turns into body fat. Over time, fat is deposited not only under the skin of a person, but also on all of its internal organs. Subcutaneous fat is difficult, but can be removed with aerobic exercise, but it is extremely difficult to remove it from organs. As a result, various diseases arise.

5. The more widespread the use of corn syrup becomes, the greater the percentage of people with overweight problems. Most notable is what is happening in the United States. There are practically no products that do not contain corn syrup.

Corn syrup is a source of disease

1. In addition to being the cause of a growing pandemic of obesity and diabetes, a recent report highlighted much broader public health concerns.

2. Corn syrup contains mercury and can be a dangerous source of toxic heavy metals. Their accumulation in the body leads to the development of many diseases, the most serious of which is cancer.

Also, the use of corn syrup is associated with a lot of liver damage.

4. Increased consumption leads to liver fibrosis, especially in obese or alcoholic patients.

If you are determined to get rid of your cravings for sweets, you should not give them up right away. You need to do it smoothly, gradually. Know that the more sweets you consume daily, the more you crave. And, naturally, vice versa. You can sometimes indulge yourself in chocolate, just be sure to choose black - this is a healthier option. Try to consume more healthy foods, even sweet ones - these are various fruits, dried fruits, nuts and other delicious things.

Today more and more people adhere to healthy way life. Proper nutrition excludes all kinds of store sweets containing trans fats, white sugar but how can you deny yourself these little joys in life? Using corn syrup, you can cook at home using it with the help of recipes healthy desserts, the use of which will not affect your figure.

What is corn syrup

The nature of the syrup is clear from the name. It is made from corn, more precisely, from the starch of this maize crop. There are two types of syrup: light and dark, the latter is less refined, more like molasses in structure. In cooking, a white solution is often used. Initially, hydrolysis or saccharification using sulfuric or perchloric acid was used to make corn syrup. Today, a two-stage enzymatic hydrolysis method is used. Enzymes break down starch into glucose.

What is it needed for

The syrup is widely used as a sweetener and thickener in cooking, confectionery industry... It is not sugar-coated, unlike sand or honey, it retains moisture well. These qualities help dishes with added syrup long time maintain an attractive appearance and delicate structure... Sweet corn liquor adds volume to the product, enriches its taste.

How to make corn syrup at home

Making your own corn syrup at home is easy. Most take the path of least resistance and use the usual granulated sugar as a sweetener. The calorie content of white sugar is approximately 400 kcal per 100 grams, while nutritional value cornstarch syrup - about 300 kcal. Simple arithmetic will help you understand how effectively you can reduce total calorie content dishes with corn solution.

Classical

For classic version you will need 1 tbsp. l. brown sugar, 960 g regular granulated sugar, 3-4 cobs of corn, 1.2 L pure water, 1 tbsp. l. vanilla extract, 2 tsp. table salt... To get the syrup the right color and consistency, it is better to use a food thermometer and adhere to the specified temperature. Cooking method:

First, clear corn cobs from leaves and stigmas, then cut into several pieces.
Cover the corn with water and simmer until the liquid is halved.
Strain the broth, dilute all the sugar, salt in it and add the vanilla extract. The last ingredient is optional, it is intended to enrich the taste and aroma of the syrup.
Boil liquid at 235 ° C to a soft ball consistency. Remove from heat, refrigerate.
Store the syrup in an airtight container. If it nevertheless begins to crystallize, then reheat the mass with a little warm water.

Inverted

Despite the complex name, the recipe for this solution is similar to the classic one. The prefix "inverted" in the context of creating a syrup means that during cooking, sucrose breaks down into glucose and fructose. To prepare such a solution, you need to have 290 g of granulated sugar, 70 ml of corn broth, 50 ml of water and a third of a teaspoon. citric acid. Cooking method:

Mix the broth, water and sugar. The crystals should dissolve completely. Add citric acid.
Boil the syrup for half an hour, keeping the liquid temperature at 108 ° C.
When it cools, it should stretch with a thread. To test this, drip some syrup on a saucer, then stretch with your fingers.
The product can be stored for about 3 weeks in glass containers at room temperature.

Corn syrup recipes

Corn syrup can be used to make a variety of pastries, including marshmallows, sorbet, and mirror glaze. To create these culinary masterpieces you can use a store-bought syrup or one made with your own hands. You can also experiment with this confectionery product and create your own unique dessert.

Marshmallow

Time: 45 minutes.
Servings Per Container: 15 Persons.
Calorie content: 284 kcal per 100 g.
Purpose: for dessert.
Cuisine: American.
Difficulty: medium.

Modern airy dessert marshmallows are originally from the USA. Initially, this product was prepared on the basis of the root of the marshmallow plant and for a long time was drug... It was he who gave the characteristic adhesive base. Over time, marshmallow was replaced by gelatin and cornstarch. Pieces of marshmallows are added to hot drinks, ice cream. This dessert is used to decorate pastries and cakes.

Ingredients:

sugar - 400 g;
water - 160 ml;
icing sugar - 150 g;
corn starch - 50 g;
blueberries - 50 g;
gelatin - 30 g;
eggs - 2 pcs.

Cooking method:

Soak gelatin to swell, then melt in a water bath.
Dissolve sugar in water, boil syrup.
Whisk the whites of two eggs with the sweet solution until strong foam.
Add gelatin to the cooled mass using a mixer. Whisk the mixture until it turns white and doubles in volume.
Rub the blueberries through a sieve, squeeze out the juice.
Divide the marshmallow blank into 2 pieces. Leave one white, and add the second blueberry juice and stir.
Sprinkle a sheet of parchment cornstarch with icing sugar.
Transfer the mass to pastry bag round nozzle and squeeze long strips onto the parchment.
Sprinkle with a mixture of powder and starch on top.
Let the strips harden. This process will take approximately 2 hours.
Cut the finished marshmallows with a sharp knife or scissors into pieces of 2-3 cm. For beauty, you can tie strips of different colors into knots.

Sherbet

Time: 40 minutes.
Servings Per Container: 15 Persons.
Calorie content: 402 kcal per 100 g.
Purpose: for dessert.
Cuisine: oriental.
Difficulty: easy.

A sweet dessert called sherbet is prepared in many eastern countries of the world. To taste and appearance it resembles another sweetness - halva. Sherbet is a fruit or milk fudge with the addition of crushed nuts. Today, culinary experts mean by this name special types refreshing fruit drinks with spices and ice cream.

Ingredients:

sugar - 320 g;
peanuts - 200 g;
honey - 115 ml;
corn syrup - 60 ml;
butter - 45 g;
eggs - 2 pcs.

Cooking method:

V separate container heat honey.
Cook the syrup and sugar caramel, keeping the temperature at 150 ° C.
Melt butter.
Beat the whites of two eggs until peaks and gradually add warm honey, then caramel and melted butter.
Fry the peanuts in a dry frying pan, add to the mass.
Send the blank of the goodies to freeze. Cut the finished sherbet into square-shaped portions.

Mirror glaze

Time: 30 minutes.
Servings Per Container: 10 Persons.
Calorie content: 355 kcal per 100 g.
Purpose: for dessert.
Cuisine: French.
Difficulty: easy.

Glaze or mirror glaze is a real discovery in confectionery... With her help simple desserts turn into works of art. This coating has a mirror effect. In a perfectly prepared glaze, you can see your reflection. If you cover the dessert in several layers mirror glaze, you get a marble effect. This recipe designed for cakes with a diameter of 16-24 cm.

Ingredients:

sugar - 150 g;
corn syrup - 150 g;
white chocolate - 150 g;
condensed milk - 100 g;
water - 75 ml;
gelatin - 12 g;
food coloring- any.

Cooking method:

Soak gelatin in water.
In a saucepan, combine sugar, syrup and water. Put on the stove, heat until the crystals are completely dissolved. Add gelatin and stir.
Melt White chocolate in a water bath.
V chocolate mass introduce condensed milk and syrup in a thin stream.
Add food coloring to the mixture if desired. It is worth noting that the darker the glaze, the more pronounced the mirror effect will be.
Stir with a hand blender. Make sure that no bubbles appear, otherwise they will remain on ready-made dessert.
If bubbles form, pass the icing through a sieve.

What to replace

Honey is often used to add a sweet taste, but it has a distinct aroma that can drown out the main course. Alternatively, you can add corn honey... It is produced artificially and does not obstruct the taste. Do-it-yourself cooked corn syrup is a worthy substitute for syrup. You can cook it according to the same recipe, only boil it longer. The syrup is somewhat thicker in consistency. It can be added to sugary drinks and other desserts.

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