Natural Food Resources

Caramel- commercially often use corn syrup to give dark bread and soft drinks color

Confectioner’s sugar – table sugar and usually 2% to 30% corn starch

Dextrose (glucose) – a simple sugar from corn

- cookies, sport drinks, ice cream, prepared foods, intravenous solutions

Fructose – simple sugar from corn (ADM)

– or a high fructose corn syrup

_ in over 5,000 products

Treacle or golden syrup –sometimes corn syrup and molasses

- cookies and candy

Invert sugar or syrup – corn

- in cookies

Malt, malt syrup. malt extract – any grain but most often corn

– alcoholic beverages, soft drinks, chocolate, cereals

Sorbital –alcohol sugar –from dextrose, candy, vitamin C, toothpaste, mouth wash

Sucrose – often corn- may be cane sugar

Xylitol – originally Birch sugar, usually corn,

_ in many products

Corn flour, corn starch, corn gluten, corn meal, corn oil, food starch, prepared foods,

Dextrin and maltodextrin – thickening agents, sauces, dressings, ice cream

Pills and tablets – to bind ingredients

-sometimes corn

MSG – monosodium glutamate –packaged foods, instant soups, prepared meals

_ may be from corn

Food starch, modified food starch, starch

- from corn unless otherwise indicated

Vanilla extract- many have corn

Vegetable anything- oil, broth, protein, shortening, hydrolyzed vegetable protein, vegetable -mono and di-glycerides

Xanthan gum – thickener, salad dressings and mayonnaise, fast foods, cream cheese

© 2008 Ruth Bascom