Corn-syrup is a dual acid-enzyme conversion syrup which contains approximately three times as much maltose as regular corn syrups processed to the same degree of conversion using acid only.

• Conversion: acid-enzyme
• Maltose Content: ~30%

Corn syrup is used in commercially prepared foods as a thickener, a sweetener and as a humectant - an ingredient that retains moisture and thus maintains a food's freshness.