Cor Syrup
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What it is
Corn syrup is a sweetener and thickener made from corn starch. It is produced by breaking down corn starch into sugars, primarily glucose, through a process called hydrolysis.
Why it's used
Manufacturers add corn syrup to foods for sweetness, to prevent sugar crystallization, and to add body and moisture. It is commonly found in candies, baked goods, sauces, and ice cream.
Health notes
Corn syrup is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It is a source of added sugars, and the Dietary Guidelines for Americans (2025-2030) recommend no amount of added sugars. The World Health Organization (WHO) advises that intake of free sugars should be under 10% of total energy. JECFA has evaluated glucose syrups, which include corn syrup, and did not set a numeric limit (ADI not specified) because it is considered a food ingredient. Corn syrup is different from high-fructose corn syrup (HFCS), as corn syrup primarily contains glucose.
Allergen info
Corn is not one of the nine major food allergens identified by the FDA. Not a major allergen.