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Source
Not animal-derived
Allergen
No
Role in food
Food makers add corn syrup to products mainly to make them sweet and to …
What it is
Corn syrup is a sweet, thick liquid made from corn starch. It is produced by breaking down the starch from corn kernels into simpler sugars, mainly glucose, using enzymes or mild acids.
Why it's used
Food makers add corn syrup to products mainly to make them sweet and to thicken them. It also helps keep foods moist, prevents sugar from forming crystals, and adds body to many items. You can find it in candies, baked goods, sauces, and some drinks.
Health notes
The FDA considers corn syrup to be Generally Recognized As Safe (GRAS) for use in food. It is a source of added sugars and calories. The Dietary Guidelines for Americans (2025-2030) suggest limiting added sugars to at most 10 grams per meal. JECFA has evaluated glucose syrup, which includes corn syrup, and did not set a numeric limit (ADI not specified), viewing it as a food ingredient. EFSA has also evaluated glucose syrup.
Allergen info
Corn syrup is made from corn, which is not one of the nine major food allergens identified by the FDA. It is also naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.