Re:High fructose corn syrup rebranded as 'corn sugar'
by gruseom on Tuesday September 14, 2010 @12:31PM
(#1691146)
Wow, you know what, I bet that's exactly why they picked the name. "Corn syrup" and "cane sugar" are comfortable and familiar. What could fit in with those better than "corn sugar"? One has to make a cognitive effort to distinguish them, and people don't make that kind of cognitive effort very often. This is brilliant marketing. The tobacco industry must be green with envy.
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Re:High fructose corn syrup rebranded as 'corn sugar'
by nopassrecover on Tuesday September 14, 2010 @12:38PM
(#1691187)
Just like distinguishing baking soda from baking powder.
Re:High fructose corn syrup rebranded as 'corn sugar'
by philwelch on Tuesday September 14, 2010 @01:18PM
(#1691345)
Have you ever eaten something baked by someone who missed that distinction? It is an unpleasant experience.
Re:High fructose corn syrup rebranded as 'corn sugar'
by zbanks on Tuesday September 14, 2010 @03:26PM
(#1691915)
Baking soda = sodium bicarbonate = a base
Baking powder = a base + a (dry) acid (+ an anti-caking agent)
Baking soda lowers acidity of foods. Baking powder, however, will create air bubbles whenever exposed to moisture. ("Double-acting" versions create a second wave of bubbles after being heated to around 150F. This is actually kind of a Big Deal.)
Re:High fructose corn syrup rebranded as 'corn sugar'
by blackguardx on Tuesday September 14, 2010 @02:53PM
(#1691771)
Baking powder has baking soda as an ingredient.