Corn Sugar

Corn sugar is another name for dextrose, a simple sugar that is chemically identical to glucose. It is derived from corn through a process called hydrolysis, where corn starch is broken down into glucose. Dextrose is a white, crystalline powder that is less sweet than table sugar (sucrose).

Manufacturers use corn sugar primarily as a sweetener and bulking agent in a wide variety of processed foods. It provides sweetness, improves texture, and helps with browning in baked goods like cookies, cakes, and pastries. It's also found in snacks, candies, and beverages.

Corn sugar (dextrose) is generally recognized as safe (GRAS) by the FDA for use in food. Like other simple sugars, excessive consumption can contribute to increased calorie intake and potential health concerns associated with high sugar diets. International bodies like JECFA and EFSA have evaluated dextrose and its use as a food additive. Evidence does not suggest adverse health effects from typical dietary intake.