Corn Syrup High Fructose

High-fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. Enzymes are used to convert some of the glucose in corn syrup into fructose, resulting in a product that is sweeter than regular corn syrup. It is commonly available in different formulations, such as HFCS-42 and HFCS-55, indicating the percentage of fructose.

Manufacturers add high-fructose corn syrup primarily as a sweetener and to improve texture and shelf life in various products. It is widely used in soft drinks, fruit-flavored beverages, baked goods, candies, jams, and processed foods.

The U.S. Food and Drug Administration (FDA) recognizes high-fructose corn syrup as Generally Recognized As Safe (GRAS). As a source of added sugars, the 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, but suggest limiting intake to at most 10 grams per meal. JECFA has evaluated corn syrup and fructose, and high-fructose corn syrup is metabolically similar to other caloric sweeteners like sucrose. There has been public debate regarding its health effects compared to sugar, but scientific consensus indicates that its metabolic effects are largely comparable to those of sucrose, as both provide similar amounts of glucose and fructose.