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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers add corn syrup primarily as a sweetener, but it also functions as a …
What it is
Corn syrup is a food syrup made from the starch of corn. It is produced by breaking down corn starch through a process called hydrolysis, which converts complex carbohydrates into simpler sugars like glucose.
Why it's used
Manufacturers add corn syrup primarily as a sweetener, but it also functions as a thickener, humectant (to retain moisture), and to prevent sugar crystallization. It is commonly found in candies, baked goods, jams, jellies, ice cream, and many processed foods.
Health notes
Corn syrup is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). It is a source of added sugars. The 2025-2030 Dietary Guidelines for Americans recommend consuming no amount of added sugars and at most 10 grams of added sugars per meal. Excessive intake of added sugars can contribute to various health concerns. JECFA and EFSA typically evaluate specific food additives, not basic food ingredients like corn syrup, but its sugar components are well-understood nutrients.
Allergen info
Corn syrup is derived from corn, which is not one of the nine major allergens identified by the FDA. It is also naturally gluten-free.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.