Corn Syrup And The Following: Salt

Corn syrup is a liquid sweetener produced from corn starch, where enzymes or acids break down the starch into various sugars, primarily glucose. Salt is a mineral compound, sodium chloride, which is naturally occurring and obtained through processes like evaporating seawater or mining rock salt.

Corn syrup functions as a sweetener, thickener, and humectant, helping to keep foods moist and preventing sugar crystallization. Salt is primarily used to enhance flavor, but also acts as a preservative by reducing water activity and can improve food texture. These ingredients are frequently combined in processed foods such as cured meats, baked goods, and sauces.

Both corn syrup and salt are generally recognized as safe (GRAS) by the FDA. Corn syrup contributes calories from carbohydrates; the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars. High intake of sodium from salt can be a concern for blood pressure; the FDA Daily Value for sodium is 2,300 mg. JECFA has evaluated both glucose syrup (a general term for corn syrup) and sodium chloride, and for both, the acceptable daily intake was "not specified."