Why is Corn Syrup used instead of Sugar?

Answer 1

pound for pound it's cheaper - mostly because pound for pound it's much sweeter than sugar. in america where there's an abundance of corn available it's cheap to manufacture, and thus you can use much less of it to attain the same "sweetness" with a small amount of syrup than for a larger quantity of sugar.

interestingly, however, I believe that it's actually more expensive in Europe, because they don't exactly have a "Corn Belt" there or the government subsudies which encourage production. Therefore, coke is still sweetened by sugar and ethanol from corn is not really much of an option for gasoline additives.

Answer 2

Although corn syrup causes a huge insulin spike, it does not need to be digested and enters directly into your system. This rush makes you high while leaving your insulin elevated instead of being used up to digest the sugar. Spiking insulin makes you hungry for sweets which makes you eat alot more of the food with the corn syrup in it than you normally would even if you are stuffed. When the insulin crashes, so will your mood. This cycle of highs, crashes and binges, makes foods with corn syrup highly addictive. Add in the fact that corn syrup is cheap and food manufacturers have a product that makes alot of money while ruining you health and making you obese. Just to add insult to injury, many of these foods are loaded with MSG (due to loopholes in the labeling laws, this fact won't be on the ingredients label). MSG is a POWERFUL appetite stimulant.

I cannot think of a better reason to avoid them. Quite frankly, we need to pass laws against this. It should most definitely be made illegal to try and make foods addictive and drug like as opposed to just normal food.

Answer 3

Because it takes only a little energy to make corn syrup and a lot of energy to make liquid sugar. In other words, corn syrup doesn't crystallize like raw sugar does and if your product needs a lot of a cheap sweet liquid to manufacture, corn syrup is the cheaper way to go.

Answer 4

The only two places that sugar cane is grown in the US are Hawaii and Louisiana.

Corn syrup is cheaper and the midwestern states have much more political clout, so getting companies to adulterate their products with corn syrup is a big economic and political thing.

I can taste the difference. If you ever have a Coca-Cola in Mexico and wonder why it tastes so good it's because they use real sugar.

Answer 5

I always wondered why now, when I eat even popular, name brand chocolate
candy, I get a sick feeling after consuming several pieces. Good example,
as a kid, some one would give you a candy bar, and if you ate it all, you
might need to be close to a bathroom. Today I get a sick feeling, almost like
my body has over dosed on way to much sugar.
The same thing happened when I eat pancakes, the syrup gives me that sick,
pukey feeling. Oh! I'm not a diabetic, as that is a factor one must be sure of.

Answer 6

I tend to agree with Mr. "Panacea" and some of the others, except anyone who thinks that white refined sugar is better for you than corn syrup is way off the mark. They are both terrible things to ingest into your body and have the same serious negative consequences as mentioned here.............

Answer 7

sugar will dissolve but corn syrup thickens-

in prepackaged foods it's much cheaper than natural sugar

Answer 8

becuase its makes the substance softer
sugar makes the resipe more rough

Answer 9

inexpensive and to help with the consistancy

Answer 10

It is much less expensive, . . . and very unhealthy.