Corn Syrup Malt Syrup

Corn syrup and malt syrup are liquid sweeteners derived from plant starches. Corn syrup is made from corn starch, where enzymes break it down into sugars, primarily glucose. Malt syrup is produced from malted barley, with enzymes converting starches into sugars, mainly maltose, giving it a distinct malty flavor.

These syrups are widely used in the food industry to provide sweetness, enhance texture, and add moisture to various products. They are often found in baked goods, confectionery, snacks, and chocolate, where they help prevent sugar crystallization and contribute to the overall body and mouthfeel. Malt syrup also imparts a characteristic flavor and color.

Both corn syrup and malt syrup are generally recognized as safe (GRAS) by the FDA when used as food ingredients. As sources of calories and sugars, their consumption should align with dietary recommendations. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. High intake of added sugars from any source, including these syrups, is associated with increased risk of chronic diseases. These basic food ingredients are not typically evaluated by JECFA or EFSA in the same way as food additives with specific functional roles.