Corn Syrup And High Fructose Corn Syrup

Corn syrup is a liquid sweetener made by breaking down corn starch into glucose. High-fructose corn syrup (HFCS) is further processed to convert some of its glucose into fructose, making it sweeter than regular corn syrup. Both are liquid forms of sugar derived from corn.

Manufacturers add corn syrup and HFCS to foods primarily as sweeteners. They also help improve texture, retain moisture, and prevent sugar crystallization in products like candies, baked goods, and breakfast cereals. These syrups are commonly found in soft drinks, desserts, and processed snacks.

Both corn syrup and high-fructose corn syrup are generally recognized as safe (GRAS) by the FDA for use in foods. They are sources of added sugars, and the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, with a suggested limit of at most 10 grams of added sugars per meal. JECFA and EFSA have evaluated sugars as part of overall carbohydrate intake, noting that the body processes HFCS and sucrose (table sugar) similarly. Scientific evidence indicates that the metabolic effects of HFCS are comparable to those of other sugars with a similar glucose and fructose composition.