Corn Syrup

Corn syrup is a thick, sweet liquid made from corn starch. It is produced by breaking down corn starch into sugars, primarily glucose, through a process called hydrolysis.

Manufacturers add corn syrup to foods as a sweetener, to add body, prevent sugar crystallization, and keep products moist. It is often found in candies, baked goods, jams, and ice cream.

In the United States, corn syrup is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and calories, similar to other sugars. The World Health Organization (WHO) and other health authorities recommend limiting intake of added sugars, including corn syrup, as part of a healthy diet. JECFA has evaluated glucose syrups, which include corn syrup, and determined that an acceptable daily intake (ADI) does not need to be specified. It is important to note that corn syrup is different from high-fructose corn syrup (HFCS), which undergoes additional processing to convert some glucose into fructose.