Green Leaves: Corn Syrup
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What it is
Corn syrup is a liquid sweetener made from corn starch. It is produced by treating corn starch with enzymes or acids, which break it down into simpler sugars, primarily glucose.
Why it's used
Manufacturers add corn syrup to foods as a sweetener, to prevent sugar crystallization, and to add body and moisture. It is commonly found in candies, baked goods, ice cream, and various sauces.
Health notes
The U.S. Food and Drug Administration (FDA) considers corn syrup to be Generally Recognized As Safe (GRAS). Like other added sugars, it provides calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated glucose syrups, which include corn syrup, and did not set a numeric limit (ADI not specified), considering them food ingredients. The European Food Safety Authority (EFSA) also considers glucose syrup safe for use as a food ingredient. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal.
Allergen info
Corn syrup is derived from corn. Corn is not identified as one of the nine major food allergens by the FDA.