Snack cakes use high fructose corn syrup to completely replace sugar
1977
Three companies pooled their research efforts and successfully formulated snack cakes (sponge and Devil's Food types) without sugar. Knowledge about cake baking and corn syrup, skills in leavening systems, and expertise in emulsifiers were combined to produce the product. Some advantages of the use of high fructose corn syrup instead of sugar include more spring and volume in the cakes, shorter baking time, more moist cake with enhanced storage stability and lower costs.
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