36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods mois...view more
36DE Corn Syrup is derived from corn starch and is an acid conversion syrup bland in flavor, slightly sweet and colorless for use in baked goods, confectionery, beverages, dressings, powdered mixes, cereals and snack foods. Syrup helps to keep foods moist and sweet and prevent sugar crystallization. Syrup is an ideal choice for use in products such as ice cream and frozen novelties due to product's ability to provide desirable bodying characteristics through crystal formation. view less
42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moi...view more
42DE Corn Syrup is an acid-converted syrup, having a pleasant sweet taste and bland odor. It is colorless and of medium viscosity. 42/43 Corn Syrup is widely used in candies, jams, jellies, fountain and table syrups, where it imparts flavor, body, and moisture retention. view less
62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular...view more
62 DE Corn Syrup is an acid-enzyme converted syrup. It has a pleasant taste and odor, and is somewhat sweeter and less viscous than regular syrup. It contains a higher proportion of dextrose and maltose than regular syrup, and is lower in high molecular weight carbohydrates. The high proportion of fermentable carbohydrates, along with increased sweetness make it especially useful in baked goods such as bread, rolls, etc. The lower viscosity and high sweetness level provide desirable properties in nougats, fondants, etc. view less
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