Dextrose High Fructose Corn Syrup

Dextrose High Fructose Corn Syrup refers to a sweetening ingredient derived from corn. It is produced by processing corn starch to yield dextrose (glucose), and then some of this dextrose is enzymatically converted into fructose to create high fructose corn syrup. This ingredient is typically a blend that combines dextrose with high fructose corn syrup.

Manufacturers use this ingredient primarily as a sweetener in a wide range of processed foods. It also contributes to moisture retention, texture, and browning in products. It is frequently found in baked goods like cookies, croissants, and muffins, as well as in chocolates and other sweet pastries.

Both dextrose and high fructose corn syrup are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As with all added sugars, excessive intake can contribute to health concerns. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars. JECFA has evaluated glucose and fructose, which are the main components, and has not set a numeric acceptable daily intake, as they are normal dietary components. There has been public discussion about high fructose corn syrup, but scientific consensus indicates that its metabolic effects are similar to those of sucrose (table sugar), and both contribute to total added sugar intake.