Salt And The Following: Corn Syrup

This entry refers to two distinct ingredients commonly found together in processed foods: salt and corn syrup. Salt, also known as sodium chloride, is a mineral compound harvested from seawater or underground deposits. Corn syrup is a liquid sweetener made from the starch of corn, produced by breaking down corn starch into sugars, primarily glucose, through enzymatic processing.

Salt is primarily used as a flavor enhancer and a preservative, helping to cure meats, ferment foods, and prevent spoilage. Corn syrup acts as a sweetener, thickener, and humectant (to retain moisture), preventing sugar crystallization and providing a smooth texture. When used together, they contribute to the flavor, texture, and shelf life of many processed foods, such as sausages, baked goods, and snacks.

Both salt and corn syrup are generally recognized as safe (GRAS) or approved food ingredients by the FDA. High intake of sodium from salt can contribute to elevated blood pressure in some individuals; the FDA's Daily Value for sodium is 2,300 mg. Corn syrup is a source of added sugars, and the 2025-2030 Dietary Guidelines for Americans advise limiting added sugar intake, recommending at most 10 grams per meal. JECFA has evaluated both ingredients and considers them safe at typical consumption levels.