Each Of The Following: Corn Syrup

Corn syrup is a liquid sweetener made from corn starch. It is produced by breaking down corn starch into smaller sugar molecules, primarily glucose, through a process called enzymatic hydrolysis. The syrup's sweetness and thickness depend on the extent of this breakdown.

Manufacturers add corn syrup to foods primarily as a sweetener, but it also helps prevent sugar crystallization, adds body, and keeps products moist. It is commonly found in baked goods, candies, jams, jellies, and soft drinks.

Corn syrup is an FDA-approved food ingredient. As a source of added sugars, its consumption should be limited; the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. While JECFA and EFSA have not set specific ADIs for corn syrup, its impact on health is generally associated with overall intake of added sugars and calories. Excessive consumption of added sugars, including corn syrup, is linked to an increased risk of chronic diseases.