Below is a list of all known varieties for Corn Syrup. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Cassava Syrup | A sweetener derived from cassava (yuca) root. It has a neutral, clean flavor and is used as a gluten-free alternative to other grain syrups. |
| Dark Corn Syrup | Corn syrup combined with a small amount of molasses and caramel coloring, giving it a darker color and a more robust, brown-sugar-like flavor. |
| Golden Tapioca Syrup | A darker variety of tapioca syrup with a mild, butterscotch-like flavor. Often used as a honey or corn syrup substitute. |
| Isomalto-oligosaccharide (IMO) Syrup | A mildly sweet syrup made from starch. It is marketed as a prebiotic fiber, though its fiber claims are debated. |
| Light Corn Syrup | Corn syrup that has been clarified and decolorized. It has a mild, clean, sweet flavor and is often vanilla-flavored. |
| Maltodextrin | A polysaccharide powder derived from starch (corn, rice, potato, or wheat). It is mildly sweet or flavorless and used as a bulking agent, thickener, and preservative. |
| Oat Syrup | A liquid sweetener derived from oat starch. It has a mild, nutty, oaty flavor and is often used in health-food products. |
| Oligofructose Syrup | A synthetic sweetener and fiber, often derived from inulin (chicory root) or sugar. It is less sweet than sugar and used for fiber enrichment. |
| Potato Syrup (German) | A thick, dark, molasses-like syrup made from potato starch. Used in German baking for its color and flavor. |
| Resistant Dextrin (Soluble Fiber) | A non-digestible fiber made from starch. It is often used to add fiber to processed foods and has a very mild sweetness. |
| Tapioca Syrup | A gluten-free liquid sweetener derived from tapioca (cassava) starch. It has a neutral flavor and is used to add sweetness and body without crystallization. |