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Corn Syrup. A relatively thick, viscous (q.v.) liquid consisting of various sugars, including mono-, di-, and polysaccharides (q.v.), that result from converting corn starch (q.v.) by either acid or enzyme (q.v.) treatment The relative proportions of the individual sugars depend on the extent of starch hydrolysis (q.v.) as expressed by the Dextrose Equivalent (D.E.) (q.v.), whose value increases with progressive starch conversion (q.v.). Syrups of regular conversion will show levels of 38-47 D.E., which is equivalent to a glucose (q.v.) and maltose (q.v.) content of about 29-40%, with the balance of the solids being made up of higher sugars and dextrins (q.v.). Enzyme conversion usually results in syrups with higher levels of glucose and maltose than does acid conversion. Syrups that have a high content of fructose (q.v.), a monosaccharide of high sweetness value, are called high-fructose corn syrups (q.v.) and are produced by treating regular corn syrup either with an alkaline catalyst (q.v.) or a special enzyme.