求一篇中文英文翻译的有关于玉米糖浆的文献

Corn syrup is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.[1]

Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavour. Because cane sugar quotas raise the price of sugar in the United States[2], domestically produced corn syrup and high fructose corn syrup are a less expensive alternative often used in American-made processed and mass-produced foods, candies, and sodas to help control costs.[1]

The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch.[3] Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher sacchar