Fructose-glucose Syrup

Fructose-glucose syrup is a liquid sweetener made from the starch of plants, most commonly corn in the United States. It is produced by breaking down starch into simpler sugars, primarily glucose and fructose, through an enzymatic process. The syrup contains a mixture of these two simple sugars.

Manufacturers add fructose-glucose syrup to foods and beverages primarily as a sweetener. It also helps to retain moisture, improve texture, and extend shelf life in many products. It is frequently found in baked goods, soft drinks, ice cream, and various processed foods.

In the United States, ingredients like corn syrup (which is a type of glucose syrup) and high-fructose corn syrup (a specific fructose-glucose syrup) are generally recognized as safe (GRAS) by the FDA. Like all sugars, fructose-glucose syrup provides calories and can contribute to overall energy intake. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars and suggest consuming at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that free sugars should make up less than 10% of total energy intake. Excessive consumption of added sugars from any source is linked to various health concerns.