Icing: High Fructose Corn Syrup

High fructose corn syrup (HFCS) is a liquid sweetener made from corn starch. The starch is broken down into glucose, and then some of the glucose is converted into fructose through an enzymatic process. This mixture of glucose and fructose is what gives HFCS its sweet taste.

HFCS is used as a sweetener in a wide variety of processed foods and beverages, including baked goods, cereals, and soft drinks. It is often chosen by manufacturers because it is less expensive than sugar and has a longer shelf life. Its liquid form also makes it easy to incorporate into many food production processes.

In the U.S., HFCS is generally recognized as safe (GRAS) by the FDA when used as intended. Like other added sugars, consuming large amounts of HFCS can contribute to excess calorie intake, which may lead to weight gain and associated health issues. International bodies like JECFA have evaluated sweeteners, and EFSA has also reviewed sugars. Evidence on the specific health effects of HFCS compared to other sugars is mixed, with ongoing research and discussion in the scientific community.