Glucose-fructose Syrup

Glucose-fructose syrup is a liquid sweetener made from corn starch. The corn starch is broken down into glucose, which is then partially converted into fructose through an enzymatic process. This creates a mixture of glucose and fructose sugars that is sweeter than pure glucose.

Manufacturers use glucose-fructose syrup as a sweetener and to improve texture and shelf life in a wide variety of processed foods. It is commonly found in baked goods like cookies and cakes, as well as candies, jams, and sweetened beverages.

Glucose-fructose syrup is generally recognized as safe (GRAS) by the FDA for use in food. Like other added sugars, excessive consumption can contribute to health issues. International bodies such as JECFA and EFSA have evaluated similar high-fructose corn syrups, but no specific numeric limits are provided here. Research on the health effects of glucose-fructose syrup compared to other sugars is ongoing, with some studies suggesting potential differences in metabolic effects.