CORN SYRUP 化学特性,用途語,生産方法
定義
本品は、コーンスターチ(*)を酸、酵素又は他の方法により加水分解して得られるものである。参照表示名称：コーンスターチ
解説
コーン‐シロップ，トウモロコシのでんぷんからつくられる液糖。甘味料や、菓子のつや出し・とろみ付けなどに使う。
化粧品の成分用途
保湿.湿潤剤、保水剤、皮膚コンディショニング剤、香味剤
使用
Corn Syrup is a corn sweetener that is a viscous liquid containing
maltose, dextrin, dextrose, and other polysaccharides. it is obtained
from the incomplete hydrolysis of cornstarch. it is classified accord-
ing to the degree of conversion which is expressed as the dextrose
equivalent (de), which is the measure of sweetness of the corn syrup
as compared to that of a sucrose syrup. generally, the greater the
degree of conversion, the sweeter the syrup. corn syrup is used as a
replacement for sucrose but is less sweet than sucrose. it can control
crystallization in candy making, contribute body in ice cream, and
provide pliability in confections. it is also termed glucose syrup.
一般的な説明
Viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.
空気と水の反応
Water soluble.
反応プロフィール
A weak reducing agent.
健康ハザード
Not toxic
CORN SYRUP 上流と下流の製品情報
原材料
準備製品