Milkfat And Nonfat Milk Sugar Corn Syrup

This ingredient is a combination of milkfat and nonfat milk, which are components of milk, along with corn syrup, a liquid sweetener made from corn starch. Milkfat is the fat component of milk, while nonfat milk is the part of milk with most of the fat removed. Corn syrup is produced by breaking down corn starch into simpler sugars.

Manufacturers use this blend primarily for its sweetening and creamy texture properties. The milk components contribute richness and a smooth mouthfeel, while corn syrup adds sweetness and helps prevent ice crystals from forming in frozen desserts. It is commonly found in ice cream, frozen yogurt, and other dairy-based frozen treats.

Milkfat and nonfat milk are standard dairy components. Corn syrup is a source of added sugars, and the Dietary Guidelines for Americans recommend limiting added sugars. The FDA considers milk and milk derivatives to be major food allergens. The FDA has not set specific upper intake limits for milkfat or nonfat milk. JECFA has evaluated corn syrup and set an acceptable daily intake.