High Fructose Corn Syrup And Ginger Extract

High fructose corn syrup is a sweetener made from corn starch, where enzymes convert some of the glucose into fructose. Ginger extract is a concentrated flavoring derived from the ginger root (Zingiber officinale), containing its characteristic oils and pungent compounds.

High fructose corn syrup is widely used as a sweetener and to improve texture and shelf life in many processed foods and beverages, such as sodas, candies, and baked goods. Ginger extract is added as a natural flavoring agent to impart the distinctive taste and aroma of ginger to foods and drinks.

Both high fructose corn syrup and ginger extract are considered Generally Recognized As Safe (GRAS) by the FDA when used appropriately in food. High fructose corn syrup contributes to added sugars in the diet; the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. Excessive intake of added sugars is linked to health concerns like obesity and type 2 diabetes. JECFA has evaluated corn syrup, fructose, and ginger. Ginger extract is generally considered safe in food amounts and has no notable controversies as a food additive.