Hydrolyzed starch syrups
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Hydrolyzed starch syrups
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CAS No:
8029-43-4
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Chemical Name:
Hydrolyzed starch syrups
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Synonyms:
Hydrolyzed starch syrups;Syrups,hydrolyzed starch;Syrups (sweetening agents),hydrolyzed starch;Starch syrup;Enzamyl;Amaizo 62;MCY 43N;Sweetol S 41N;Lycasin 80/85;Mylose HDE;Mylose HM;Mylose STD 33;Mylose STD 40;Mylose STD 42;Mylose STD 45;Corn syrup;Globe 1132;Staley 1300;C*Sweet D 01608;C*Sweet;62DE;K.D.L-N 75;Koso Syrup R 75;Koso Syrup H 75;San Syrup L 75;San Syrup N 75;Biotose 50;Clearsweet 63/43IX;C*Sweet F 017Y4;Hi-Sweet 42;Maltrin M 600;KM 55;Globe 28DE;Globe 42DE;Puretose L;Syrup Tei M;Nipodex 25;C*Sweet 01403;Fuji Syrup A 75S;C*StarSweet 01403;MS 500;DE 42;Staley Corn Syrup 1300;Globe Corn Syrup 1132;Fuji Syrup C 75S;Nisshoku High Maltose MC 45;Koso Syrup H 75C;K.D.L-H 75;Fuji Syrup G 70;104859-27-0;104859-73-6;717912-99-7
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CAS No:
Description
Liquid
Corn syrup is a viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.|Liquid; WetSolid
Corn syrup is a viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.
Characteristics
111
Corn syrup is a viscous odorless colorless liquid. Denser than water. An aqueous solution of glucose, maltose and other substances derived by hydrolysis of cornstarch. Used as a sweetener in foods.
1.4 at 98.6° F (USCG, 1999)
Water soluble.
Alcohols and Polyols
A weak reducing agent.
Not flammable (USCG, 1999)
Hydrolyzed starch syrups Use and Manufacturing
Corn Syrup is a corn sweetener that is a viscous liquid containing maltose, dextrin, dextrose, and other polysaccharides. it is obtained from the incomplete hydrolysis of cornstarch. it is classified accord- ing to the degree of conversion which is expressed as the dextrose equivalent (de), which is the measure of sweetness of the corn syrup as compared to that of a sucrose syrup. generally, the greater the degree of conversion, the sweeter the syrup. corn syrup is used as a replacement for sucrose but is less sweet than sucrose. it can control crystallization in candy making, contribute body in ice cream, and provide pliability in confections. it is also termed glucose syrup.
Plasticizers
Building/construction materials not covered elsewhere
5,000,000,000 - 10,000,000,000 lb
Construction|Syrups, hydrolyzed starch: ACTIVE|XU - indicates a substance exempt from reporting under the Chemical Data Reporting Rule, (40 CFR 711).
EPA Safer Chemical Functional Use Classes -> Processing Aids and Additives|Safer Chemical Classes -> Green circle - The chemical has been verified to be of low concern|Cosmetics -> Binding; Humectant; Skin conditioning; Viscosity controlling
Computed Properties
Molecular Weight:198.17
Hydrogen Bond Donor Count:6
Hydrogen Bond Acceptor Count:7
Rotatable Bond Count:1
Exact Mass:198.07395278
Monoisotopic Mass:198.07395278
Topological Polar Surface Area:111
Heavy Atom Count:13
Complexity:151
Defined Atom Stereocenter Count:4
Undefined Atom Stereocenter Count:1
Covalently-Bonded Unit Count:2
Compound Is Canonicalized:Yes
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