a viscous, sweet syrup produced by breaking down (hydrolyzing) cornstarch, either by heating it with a dilute acid or by combining it with enzymes. (Cornstarch is a product of corn 【maize】.) Light corn syrup has been clarified and decolorized; it is used in baked goods, jams and jellies, and many other food products. Because it does not crystallize when heated, it is particularly valued as an ingredient in candies. Dark corn syrup is used in the same ways as light, when a darker colour and more distinctive flavour are desired; it is also used as a table syrup. High-fructose corn syrup is widely used in the food industry, notably in the manufacture of soft drinks, because it is considerably cheaper than sucrose.