Light corn syrup

Light corn syrup is a liquid, transparent sweetener obtained from corn starch through a hydrolysis process. It has a viscous texture and a mild sweet flavor, being a common ingredient in baking and the preparation of desserts and sauces, where it adds sweetness and helps maintain the moisture and softness of products.

Its origin lies in the United States, where it was developed as an alternative to traditional sugar, and it has become popular in many recipes worldwide due to its ease of mixing and its ability to prevent crystallization in preparations like candies, ice creams, and glazes.

Light corn syrup is valued for its ability to improve the texture and stability of preparations, in addition to extending the shelf life of foods due to its humectant properties. It contains no fats or proteins and primarily provides carbohydrates in the form of glucose.

In various Hispanic American countries, this ingredient may be known by alternative names such as corn honey, light corn syrup, or simply corn syrup. Although the term may vary, its function in the kitchen is similar: to sweeten and improve the texture of recipes.