Cocoa High Fructose Corn Syrup

Cocoa high fructose corn syrup is a sweet syrup made from corn starch that has been flavored with cocoa. To produce it, corn starch is first processed to create glucose syrup. Enzymes are then used to convert some of the glucose into fructose, resulting in high fructose corn syrup, to which cocoa is added for flavor.

This ingredient functions primarily as a sweetener and flavor enhancer. It is used in foods where both sweetness and a chocolate flavor are desired, such as ice cream, desserts, and various confectionery products.

High fructose corn syrup, the base of this ingredient, is considered Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA) for its intended use. As a source of added sugars, its consumption should be limited. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars. The World Health Organization (WHO) advises limiting free sugars to less than 10% of total energy intake. Excessive intake of added sugars, including high fructose corn syrup, is associated with an increased risk of chronic diseases.