Milk Duds Candy - Corn Syrup

Corn syrup is a food syrup made from the starch of corn. It is produced by breaking down corn starch into glucose molecules through a process called hydrolysis. The resulting syrup is a thick, sweet liquid primarily composed of glucose.

Manufacturers add corn syrup to foods primarily as a sweetener, but it also functions to prevent sugar crystallization, add body, and retain moisture. It is commonly found in candies, baked goods, jams, ice cream, and various processed foods to improve texture and shelf life.

Corn syrup is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As a source of added sugars, its consumption should align with the Dietary Guidelines for Americans (2025-2030), which recommend no specific amount of added sugars and suggest limiting intake to at most 10 grams per meal. Excessive intake of added sugars, including corn syrup, can contribute to increased calorie intake without essential nutrients. Corn syrup is a common food ingredient and not typically evaluated by bodies like JECFA or EFSA for an acceptable daily intake (ADI) in the same way as food additives.