Corn Syrup Or Sugar

Corn syrup is a sweet, viscous liquid made from the starch of corn. Sugar, also known as sucrose, is a crystalline carbohydrate obtained from sugar cane or sugar beets. Both are refined products primarily used for their sweetening properties.

Manufacturers add corn syrup and sugar primarily as sweeteners to a wide range of foods and beverages. Corn syrup also helps to prevent crystallization, add body, and retain moisture, while sugar contributes to texture, browning, and can act as a preservative in high concentrations. They are common in baked goods, candies, processed foods, and sauces.

Both corn syrup and sugar are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. Excessive intake of added sugars, including corn syrup and sugar, is associated with an increased risk of chronic health conditions such as type 2 diabetes, heart disease, and obesity. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sugars and has not set a numeric acceptable daily intake, considering them normal dietary components.