Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

It can be processed into high-fructose corn syrup (HFCS) by using the enzyme D-xylose isomerase to convert a large proportion of its glucose into sweeter fructose.

α-amylase is secreted by various species of the bacterium genus Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown.

[7] When wet milled, about 2.3 litres of corn are required to yield an average of 947g of starch, to produce 1 kg of glucose syrup.

[12] In the United States, tariff-rate quotas for cane sugar imports raise sugar prices;[13] hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks.

[16] Corn syrup was available at grocery stores in the 19th century, as a generic product sold from a barrel.

This included full-page advertisements in women's magazines and free cookbooks full of recipes that called for Karo brand corn syrup.