'Even if you think you’ve been avoiding corn syrup, you may have been eating it all along. Might as well make your chocolate glaze super smooth, too.'
The high-fructose corn syrup used in food manufacturing was an entirely different product than the clear corn syrup bottles you can buy in the supermarket. But the names were so similar that consumers, understandably, confused the two. Suddenly, corn syrup’s reputation was dragged down, too. A concurrent movement against “chemical” or processed ingredients doubly damned it.
“I think there's just a ton of marketed stigmatization around it, and then a lot of pseudoscience as well,” says pastry chef Dana Cree, author of“The corn syrup that we buy in the store is all glucose molecules.” High fructose corn syrup, on the other hand, is corn syrup that is processed so that some of the glucose converts into fructose. Either way, corn products and manufactured ingredients both got a bad rap.
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