Cultured Corn Syrup
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What it is
Cultured corn syrup is a sweetener made from corn starch. It is produced by treating corn starch with enzymes to break it down into simpler sugars, then fermenting the resulting liquid with specific bacterial cultures. This process adds a slightly tangy flavor and can affect texture.
Why it's used
Manufacturers use cultured corn syrup as a sweetener and to improve the texture and shelf life of products. It can also contribute to browning in baked goods. It is commonly found in breads, pastries, and some snack foods.
Health notes
Cultured corn syrup is generally recognized as safe (GRAS) by the FDA. Like other sugars, excessive intake can contribute to health issues associated with high sugar consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated corn syrup and its derivatives, establishing acceptable daily intakes for some related compounds.
Allergen info
Cultured corn syrup is not derived from any of the nine FDA major allergens. It does not contain gluten.
Products containing Cultured Corn Syrup
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12.2Fat
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