Sugars & Sweeteners
Corn Syrup in gelato
Corn syrup is a liquid glucose syrup made by hydrolyzing cornstarch, typically around 42 DE and about 78% solids. In gelato it is a low-sweetness sugar that adds body and total solids while modestly lowering the freezing point.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 78% |
| Water | 22% |
| Sugars | 78% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 39 |
| PAC (anti-freezing power) | 62 |
Typical use: 3-8% of the total mix (commonly replacing part of the sucrose)
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Open the balancerHow to use it in gelato
Corn syrup is prized for raising total solids and improving body, chewiness and scoopability without adding much sweetness. Because it is a blend of dextrose, maltose, maltotriose and higher glucose polymers, a 42 DE syrup has only about 40-45% the sweetening power (POD) of sucrose and a moderate anti-freezing power (PAC) of roughly 60-65 per 100 g of product. It resists sugar crystallization and suppresses iciness, giving a smooth, dense texture. Use it to replace part of the sucrose when you want more solids and a softer scoop without a spike in sweetness or excessive softening. Higher-DE syrups depress the freezing point more; lower-DE ones give more body and less sweetness.
Origin & background
Corn syrup is produced by acid or enzymatic hydrolysis of cornstarch, a process industrialized in the United States in the 19th century; the Karo brand of retail corn syrup launched in 1902. Under the U.S. FDA Standard of Identity, corn syrup must contain at least 70% total solids and a dextrose-equivalent (reducing sugar) of no less than 20, distinguishing it from maltodextrins (DE below 20).
Frequently asked questions
Sources
- USDA FoodData Central - Syrups, corn (light/high-fructose): ~78% solids, ~22% water, 0 g fat, 0 g protein per 100 g (https://fdc.nal.usda.gov/ ; mirror https://www.nutritionvalue.org/Syrups%2C_high-fructose%2C_corn_nutritional_value.html)
- Ice Cream Science - 'Why is corn syrup used in ice cream?' - corn syrup defined as DE >=20; ice-cream grades DE 28-42; solids composed of dextrose, maltose, maltotriose and higher sugars; low sweetness, used to raise total solids (https://www.icecreamscience.com/blog/corn-syrup-used-ice-cream)
- Ice Cream Calculator - 'Glucose and Dextrose Explained' - atomized glucose 42 DE POD 50 / PAC ~90; POD and PAC rise with DE (https://icecreamcalc.com/2023/07/11/glucose-and-dextrose-explained/)
- Ingredion Globe 42 DE corn syrup / glucose solids product spec - 42 DE glucose syrup, ~80 Brix commercial dry substance (https://www.ingredion.com/na/en-us/ingredient/globe-42-de-corn-syrupglucose-solids-019420.html)
- Corn Syrups: Clearing up the Confusion, Texas A&M (Talcott Lab) - FDA Standard of Identity: corn syrup >=70% total solids, reducing-sugar DE >=20; DE42 relative sweetness ~40-45% of sucrose (https://talcottlab.tamu.edu/wp-content/uploads/sites/108/2019/01/Corn-Syrup-Confusion.pdf)