Viscosity Of Karo Light Corn Syrup

Karo light corn syrup is an essential ingredient for making delicious pecan pies traditional candies caramel corn baked goods sauces and glazes.

Viscosity of karo light corn syrup.

Viscosity of corn syrup as a function of concentration and temperature by gregory e. Karo corn syrup has a consistent viscosity providing proven performance for high quality products. Karo has been known for trusted quality since 1902. Anti freeze or ethylene glycol.

Corn syrup is denser than water and oil. Corn syrup is a viscous odorless colorless liquid. Karo corn syrup has a consistent viscosity providing proven performance for high quality products. Check the viscosity of your product before determining which mahr metering system would best fit your application or industry or call us for expert guidance.

It is an easy blending natural sweetener that enhances the flavour and texture of many foods such as baked goods caramel popcorn candy meat and vegetable glazes fruit toppings and beverages. Motor oil sae 30 or maple syrup. In the united states cane sugar quotas raise the price of sugar. Motor oil sae 40 or castor oil.

In corn syrup as density increases viscosity and sweetness also increase. The denser dark karo corn syrup is more viscous and sweeter than light karo corn syrup. Therefore when the three substances are mixed together corn syrup rests at the bottom of the container. Denser than water an aqueous solution of glucose maltose and other substances derived by hydrolysis of cornstarch.

Motor oil sae 60 or glycerin. Motor oil sae 10 or corn syrup. Most famous as the ingredient in pecan pie. Karo light is pure corn syrup made with real vanilla.

At university of arizona the trends in the viscosity data acquired with the microvisc across different temperatures and concentrations follow those seen in other studies 1 4 combined with the trends in activation energy found from data fitted to an arrhenius model shows that the viscometer. Viscosity centipoises water 70 f. Corn syrup s major uses in commercially prepared foods are as a thickener a sweetener and as a humectant an ingredient that retains moisture and thus maintains a food s freshness. Corn syrup or hfcs is the primary ingredient in most brands of commercial pancake syrup as a less expensive substitute for maple syrup.