Liquor Syrup: Sugar High Fructose Corn Syrup

Liquor syrup is a sweet liquid blend primarily composed of sugar (sucrose) and high-fructose corn syrup (HFCS). Sugar is derived from sugarcane or sugar beets, while HFCS is produced from corn starch through an enzymatic process that converts glucose into fructose. This syrup often includes water and may contain flavorings to mimic or complement alcoholic beverages.

This syrup functions primarily as a sweetener, providing sweetness, moisture, and aiding in browning reactions in baked goods. It is commonly used in products like cakes, cupcakes, and snack cakes, especially those designed to have a 'cordial' or liquor-flavored profile.

Both sugar and high-fructose corn syrup are generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. JECFA has evaluated sucrose but has not set a numeric acceptable daily intake (ADI), considering it a food. High-fructose corn syrup is metabolized similarly to sucrose, and JECFA has also evaluated it. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal, which applies to both components of this syrup. Overconsumption of added sugars from any source is associated with adverse health outcomes.