PrintCorn syrup-is it really that bad? Replacements?
Hi everyone. Its struck me that if I'm going to be all crunchy and use great ingredients in my caramel type confections and goodies, I would be better off avoiding corn syrup.
Does anyone have any suggestions for substitutions? I think the corn syrup functions to stop the mixture crystallising and turning into a more fudgy type of stuff so is fairly relevant. I would imagine glucose syrup is produced in a similar way to corn syrup with lots of chemical production, but would rice syrup or something like that be better?
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37 Comments:
Yes, it is horrible for you, the economy and the environment. Read my comments on it here.
The best alternative is Agave syrup.
seyo at 2:02PM on 03/11/08
@jenny, are you talking about just plain corn syrup or the evil high fructose corn-syrup? They're not the same thing.
chisai at 2:22PM on 03/11/08
I've done some experimenting and found that plain, real corn syrup (not the HFCS) has a chemical composition that is hard to match (mostly because those recipes are designed for it).
I've been buying organic corn syrup at Whole Foods, which means that it's not HFCS and should be a little better overall for the environment. (It was the only way I could find corn syrup without HFCS.)
I did try rice syrup in some caramels, but it has maltose in it instead of glucose/fructose so it did have a definite darker flavor to it. (Not bad, actually, it goes really well with pecans.)
Here's the result of that over the holidays:
http://www.typetive.com/candyblog/item/grandmas_caramels
cybele at 2:41PM on 03/11/08
I was under the impression that HFCS is just corn syrup with a higher fructose content.
jennywenny at 3:37PM on 03/11/08
Arguments for or against corn syrup aside, you really just need to understand that your recipes are asking you to use invert sugar. When heat and/or certain enzymes and/or acids are applied to sugars and/or starches, the result is an invert sugar. Corn syrup is made by combining enzymes with corn starch.
Candy did not traditionally contain corn syrup in the past, as this is a relatively new ingredient. But, candy making does and has relied upon other forms of inverted sugar (think along the lines of simple syrup, sugar syrup, cane syrup, molasses, and even honey). As far as I can figure, the use of corn syrup in homemade candy recipes probably became popular as a time-saving shortcut and/or to simplify the process, and because corn syrup became widely available.
In other words, you do not need corn syrup to make caramel.
You should be able to find recipes that do not call for corn syrup by doing a Google search, or looking in vintage cookbooks. Otherwise, you're going to have engage in some trial and error exercises with your existing recipes. Good luck to you! I'm sure it'll be great!
LoCo at 3:56PM on 03/11/08
jennywenny - HFCS is not just corn syrup with a higher fructose content, it also has a lower glucose content. Basically they're trying to make a 50/50 ... which is what table sugar is (but that's a bonded disaccharide), so it's often pretty successful for drinks.
Normal corn syrup is almost all glucose. (In Europe they use "glucose syrup" which can be made from corn, wheat or potatoes.) You might keep your eyes open for that glucose syrup at import stores or online if you're curious. They are created in a similar fashion to regular corn syrup, which is that they take the starch and use an enzymatic reaction to create the sugar syrup. I'm pretty sure rice syrup is made the same way though. (Not that the use of enzymes is unnatural.)
Honey is actually pretty similar to HFCS, in that it has a near-balance of glucose & fructose, however, it does not behave identically in recipes (and is a lot more expensive). I've never tried agave syrup (majority is fructose plus some glucose) or maple syrup (sucrose plus some glucose & fructose).
I agree with LoCo, the use of corn syrup in confectionery is a rather recent thing in the whole timeline, you can make caramels and hard candy without it. (I made a ginger hard candy over Christmas using just sugar, water and ginger.)
cybele at 4:51PM on 03/11/08
There is no body of conclusive evidence one way or the other on the effects of corn syrup, high fructose or otherwise. I avoid it, partly because I don't like the taste, partly because I'm a bit sensitive to corn.
It IS possible to find candy recipes that use ordinary table sugar, you just have to follow all instructions for avoiding crystalisation, to the letter. I've made always made fondant this way, and it has never granulated.
Other sweeteners may or may not work, depending on their chemical structure, but even those that do should be taste-tested first, since you may not like them.
mongoose at 4:59PM on 03/11/08
"There is no body of conclusive evidence one way or the other on the effects of corn syrup, high fructose or otherwise."
That is completely false.
seyo at 5:36PM on 03/11/08
can you point us to some evidence and/or articles, please?
emmab at 6:55PM on 03/11/08
ps: i read your comments on the earlier thread, and i don't doubt that HFCS is bad for one's health. i'm just curious as to where i can find more info.
emmab at 6:57PM on 03/11/08
I've used Lyle's Golden Syrup as a corn syrup substitute with good results.
AriaB at 7:00PM on 03/11/08
From medscape.com (free registration required):
http://www.medscape.com/viewarticle/559344
I normally loathe fox news, but here's one from them:
http://www.foxnews.com/story/0,2933,294882,00.html
The summary of the American Chemical Society study is here:
http://portal.acs.org/portal/acs/corg/content?_nfpb=true&_pageLabel=PP_ARTICLEMAIN&node_id=223&content_id=WPCP_006925&use_sec=true&sec_url_var=region1#P61_6961
An article by Dr. John Mericle:
http://ezinearticles.com/?The-Dangers-of-High-Fructose-Corn-Syrup&id=28535
An article by Dr. Nancy Appleton (free registration required):
http://www.mercola.com/2002/jan/5/fructose.htm
The information is there. The studies are not very well publicized and the scholarship is spread out and not much of it published online, mostly because this is a newly realized issue, and also because there are multi-billion dollar industry interests at stake.
seyo at 11:20PM on 03/11/08
seyo, for every scientifically researched article on the problems associated with corn syrup/HFCS, there is another proving the exact opposite.
I personally have a bad feeling about the stuff, but that's not admissible as data.
So, the research IS inconclusive. Which in my opinion is a good reason to stay away from it (then again this could also be argued for mobile phone usage...).
mongoose at 4:35AM on 03/12/08
I generally find HFCS bad because it makes high-sugar low-nutrition food super cheap and available. It's a big part of the reason that 2,000 calories of snack cakes are cheaper than 2,000 calories of healthy foods, and thus why Americans are so fat. The fructose content makes it tastes sweeter than regular sugar or corn syrup, and alters what tastes we find normal. If its on the label of a food, its a good marker for over processed junk food. Corn syrup in and of itself isn't any more evil than refined sugar.
fermezporte at 9:28AM on 03/12/08
'Which in my opinion is a good reason to stay away from it'
'it' being corn syrup, not research.
mongoose at 10:01AM on 03/12/08
Hi jennywenny!
One note on HFCS -- it is terrible for you, in part because it re-trains our palates to crave far sweeter foods than ever before -- not just sodas and candy but also tomato sauce, breadcrumbs and all manner of foods where you fine HFCS lurking nowadays. That contributes to obesity and all the other health problems we're experiencing today. Artificial sweeteners like Splenda are doing the same thing.
But the issue is larger than that. The Washington Post has done many stories about the problems with farm subsidies, the over-production of cheap corn and the environment. Here's just one recent one:
http://www.washingtonpost.com/wp-dyn/content/article/2008/03/06/AR2008030603294.html
All that aside, I agree with LoCo -- you don't really need corn syrup to make candy. I've used honey, maple syrup and agave syrup (and with caramel, I've only made it with sugar), all with good results.
Hope this helps!
CookiePie at 10:11AM on 03/12/08
"for every scientifically researched article on the problems associated with corn syrup/HFCS, there is another proving the exact opposite."
One has to examine who funded those studies. The opposite is true for soy. We are bombarded every day with "studies" telling us to eat more soy for it's supposed health benefits, yet these studies are all funded by the soy industry.
seyo at 11:30AM on 03/12/08
"One has to examine who funded those studies."
Absolutely.
On the other hand, the absence of a clear source of funding doesn't mean that there is no agenda involved. I guess what I'm trying to say is, if science is going to be invoked, it has to be invoked properly, which means both sides have to be presented--not just the one that one supports--even if the intent is to disprove one side of the argument. Otherwise, it's just not good science.
My main concern with all the focus being directed toward a specific ingredient alone is that this can easily create a haze that obscures a number of other factors which can seriously skew outcomes: for example, it can be difficult to determine the extent to which corn syrup may contribute to diabetes, in a population that is increasingly obese--obesity also being a risk factor--and increasingly consuming foods that are, across the board, far more heavily sweetened than they were even a dozen years ago.
mongoose at 12:25PM on 03/12/08
If the American Chemical Society releases a study indicating that HFCS has a direct effect in causing the onset of diabetes, I think that qualifies. There is no mitigating factor, no "other side".
seyo at 2:34PM on 03/12/08
I'm making candy and sweet treats, so whether I use sugar or corn syrup they are still bad for you if you eat them with abandon. They are intended as an occasional snack and I'm hoping a small, delicious caramel will be better than a bag of nasty candy with tons of additives and colouring! Thanks for the opinions though! I might try it with just sugar and see whether I get the same effect.
jennywenny at 2:44PM on 03/12/08
'If the American Chemical Society releases a study indicating that HFCS has a direct effect in causing the onset of diabetes, I think that qualifies.'
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They haven't: they've presented a body of evidence that is strongly suggestive:
". . . .Researchers have found new evidence that soft drinks sweetened with high-fructose corn syrup (HFCS) may contribute to the development of diabetes, particularly in children. In a laboratory study of commonly consumed carbonated beverages, the scientists found that drinks containing the syrup had high levels of reactive compounds that have been shown by others to have the potential to trigger cell and tissue damage that could cause the disease, which is at epidemic levels. . . . They found 'astonishingly high' levels of reactive carbonyls in those beverages. These undesirable and highly-reactive compounds associated with "unbound" fructose and glucose molecules are believed to cause tissue damage, the researchers said. . . ."
It does NOT say whether the tests involving the 'high levels of reactive compounds that have been shown by others to have the potential to trigger cell and tissue damage that could cause the disease' (note the cautionary 'could') were in vitro or in vivo, and if they were the latter category, what species was involved. Also, the strength of the the link between the two studies is unclear, and when you're looking at this sort of thing, you can't just say, 'well, we've got these two snippets, we can draw the obvious conclusions', because that's not science. I'd really like to see the full articles; any idea where I can get hold of them (there are no citations, it simply mentions '36 peer-reviewed journals')?
'There is no mitigating factor, no "other side".'
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As long as the corn industry is exerting considerable effort to prove that corn syrup is just fine (and believe me, they are, with both lawyers and scientists), there IS another side; failing to acknowledge it, by dismissing the body of research they've amassed, is simply begging them to kick the legs from beneath the arguments against corn syrup as a food additive.
If you want science in your corner, you cannot afford to ignore the opposite one.
mongoose at 3:37PM on 03/12/08
Oh god, sorry, jennywenny... I got a bit carried away. seyo is fundamentally correct, I'm just being way more uptight about the use of science to support something, because of my background, mostly.
When you make something using an alternative to corn syrup, I really hope you'll post about it, and give an idea of the results.
mongoose at 3:49PM on 03/12/08
Mongoose, i am really curious, what is yoru background? I, too, come from a very scientific background where peer-reviewed articles are the norm, and everything has to be completely transparent with reagrd to support, funding, and the like.
I have to agree that for every one study saying one thing, there is another saying the opposite. Just like everything else in life, a single factor does not completely answer any question. Look at genetics: true, there are studies that link certain genetic alterations to certain outcomes, such as a propensity for Alzheimer's, but that gene alone will not condemn a person to that fate.
It just has to be repeated that everything needs to be taken with a grain of salt. Prime example, I was working with someone who had trained only five years prior to me, and yet their methods of analysis were already outdated, and now mine have become old-fashioned (I have since left that profession, so I am not directly affected anymore, thank goodness). It is better to take a group of studies or factors into any decision.
And at the end of the day, if you not comfortable using an ingredient in your cooking, jennywenny, then by all means use an alternative. But if you are okay with it, then I feel that that is your choice, too. Everyone here cooks with different ideas, recipes, ingredients, et cetera and we are all still alive, right?
Traveller at 5:47PM on 03/12/08
I tend to avoid things with HFCS, but I am very hesitant to believe that it is any worse for you than sugar or honey. It probably leads to more health problems, but that's just because it is so cheap. We couldn't afford to eat that much sugar if we had to pay for cane and beet sugar or honey.
Research on the effects of food on our bodies are very hard to do. Just think about the last 20 years and all the claims that science has made about food (Margarine gone from good to evil, cholesterol gone from evil to not so bad, carbs gone from good to bad). It's hard to say with any certainty what the effect of any single food additive is on us, the entire thing is so complex.
That being said, the reason a caramel recipe has corn syrup in it is because corn syrup has a lot of glucose which keeps the sucrose from crystallizing. Sure you can make it with out the glucose, but it becomes harder. You don't need very much of the glucose, so I wouldn't be too worried about using it. You could experiment with using less that the recipe calls for.
arbeck at 5:55PM on 03/12/08
i think i will try to make suckers with honey instead. These comments are scary to think what we eat without being aware.
http://organicandnaturalmom.blogspot.com/
love2cook at 6:57PM on 03/12/08
@seyo, all of the information you posted discusses the potential ill effects of fructose. There is nothing that conclusively demonstrates HFCS is a worse source of fructose than any other. Some of your links are not terribly reliable. The article on Medscape is probably the best one. That one indicates that significant increases in consumption of beverages containing fructose is the primary source of the overall increase in fructose consumption. Fruit juices, especially those sweetened with fruit juice concentrates, along with sucrose-based sodas, in which the sucrose has been inverted (the glucose and fructose are unbound) would certainly be included in this category.
The articles by the Chemical Society and Fox News both cite the same study which was inherently flawed. It failed to include sucrose-based sodas, so it did not establish that the high levels of carbonyls was due to HFCS specifically. Also, it comments that glucose and fructose are bound in table sugar (sucrose), but fails to explain that, in sucrose-based sodas, the fructose and glucose are unbound, as the soda-making process inverts the sucrose.
In summary, there is current evidence that suggests consumption of excessive amounts of fructose may be of concern. As pointed out in the article on Medscape, a definition of "excessive" has not yet been established. Also, the fructose concerns appear to be true of all fructose, regardless of its source.
So, why do you find agave syrup, at about 90% fructose, preferable?
Disclaimer: I'm no fan of HFCS, either in terms of taste or politics. Sucrose tastes better. HFCS tends to appear more regularly and in greater quantities in highly processed foods. Sugar tariffs and the farm bill are travesties. I seldom, if ever, consume HFCS. I just dislike hype and hysteria, and prefer balanced, well-sourced, scientifically sound data in my decision-making.
LoCo at 7:28PM on 03/12/08
@Traveller: I went through an undergraduate biomed programme. I'm not in a medical programme now, since I can't even consider getting into a Danish one until my language skills are at a certain level (which will take about a year, if I'm going at full speed). But I still have a lot of respect for scientific method, and tend to be very exacting about the use of research. Which is still useful to me, even as a copyeditor, since scientific articles do come across my table.
mongoose at 5:43AM on 03/13/08
Corn syrup and high fructose corn syrup are two different things. A bottle of Karo from your grocer is not the same stuff that's in Cocacola. Americans do consume a lot of corn and corn byproducts (often unknowingly) and so this is a reason to cut unnecessary corn from your recipies if you like. But if you are conscious of your HFCS intake, there's no reason why you shouldn't be able to cook with normal corn syrup.
schwartz at 8:38AM on 03/13/08
Regarding using agave for corn syrup or sugar -- it doesn't behave the same way at all. I've tried to make some candies using it and have yet to get it to work (hard ball stage). I'm sure I just need to continue trying, but just so you know, it's great for baking, but not for some candy.
hereandthe at 3:02PM on 03/13/08
Has anyone tried brown rice syrup?
Kelly Spitzer at 3:42PM on 03/13/08
Karo light corn syrup does contain HFCS in the ingredients. I am currently struggling to find a light corn syrup that does not contain HFCS.
bmorecupcake at 3:54PM on 03/13/08
bmorecupcake,
i have had very good success with lyle's golden syrup as a corn syrup replacement.
cybercita at 9:57PM on 03/13/08
I have used brown rice syrup in place of corn syrup and have had wonderful results. It is less sweet and has a more appealing aftertaste, but has the same ooey-gooey texture that you need from corn syrup. The only caveat: I have not yet tried brown rice syrup in recipes that call for LOADS of corn syrup, like brittle, though I plan to do so this weekend, in fact.
sarahbeam at 8:42AM on 03/14/08
I've also used Lyle's Golden Syrup, works beautifully...
mongoose at 2:18PM on 03/14/08
bmorecupcake - I found some organic corn syrup at Whole Foods over the holidays that was HFCS-free.
Kelly - if you click on the Grandma's Caramels link I gave before, I did try it for caramels and found that it had a much darker flavor to it (because of the maltose). It's not bad, in fact, I would probably try it again knowing that the color will be different. (Which is one of the ways I used to judge when the caramel was done.)
cybele at 6:38PM on 03/14/08
Typically a recipe for fudge or thick hot fudge sauce will use mostly table sugar (sucrose) with a bit of some other chemical form of sugar (such as corn syrup which is a mixture of glucose and fructose). The reason for using a second chemical form is that it functions as an impurity that keeps the primary form from crytallizing too soon and causing the product to be grainy.
peggysu at 2:27PM on 03/15/08
I use Wholesome Sweeteners brand corn syrup after I noticed the addition of HFCS to the Karo brand.
You can find it in some Whole Foods and produce markets and online. I personally try to avoid both HFCS and regular corn syrup on a regular basis but sometimes you just have to make homemade caramels!
maggiehc at 2:54AM on 03/19/08