Caramel Dip: High Fructose Corn Syrup

High fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. The starch is broken down into glucose, and then some of the glucose is converted into fructose through an enzymatic process. This mixture of glucose and fructose is what gives HFCS its sweet taste and properties.

HFCS is widely used by food manufacturers as a sweetener in a variety of products. Its liquid form and sweetness profile make it a cost-effective alternative to sucrose (table sugar) in beverages, baked goods, cereals, and processed foods like caramel dips.

The U.S. Food and Drug Administration (FDA) lists HFCS as Generally Recognized As Safe (GRAS). Major health organizations and scientific reviews have examined the health effects of HFCS, particularly in relation to sugar intake. While HFCS is chemically similar to sucrose, some research suggests that high consumption of any added sugar, including HFCS, may be linked to health issues. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have evaluated added sugars, recommending limits on overall intake.