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News from CRIS: Community Request - Corn Syrup

July 14, 2025

Top Takeaways:

  • All sweeteners break down into the same basic biological building blocks.
  • Corn syrup is not the same as high-fructose corn syrup (HFCS).
  • Corn syrup is safe to consume in moderation.

What are sweeteners, and what types are there?

Sugar is a type of carbohydrate found naturally in many foods such as fruits, vegetables, grains, and dairy products. Sugar is added to foods in the form of sweeteners like table sugar, honey, maple syrup, corn syrup, and high-fructose corn syrup.

There are many types of sugar, but they break down into a few basic building blocks:

  • glucose
  • fructose
  • galactose

These simple sugars combine to form compound sugars like sucrose (glucose + fructose, found in table sugar), lactose (glucose + galactose, found in dairy), and maltose (glucose + glucose, found in malted foods).

Whether the source is natural (like honey or maple syrup) or processed (like high-fructose corn syrup), nearly all sweeteners break down into these same basic components once digested.

What is corn syrup?

Corn syrup is a liquid sweetener made from corn starch. Through a process called hydrolysis, the starch is broken down into glucose, which is a type of sugar that your body uses for energy. The result is a thick, mildly sweet syrup that contains mainly glucose (not fructose).

What is corn syrup used for?

We use corn syrup in a wide range of foods and baked goods for more than just sweetness. It helps:

  • Keep foods moist and chewy
  • Prevent sugar crystallization (important in candy-making)
  • Stabilize texture in sauces, jams, and frostings
  • Add shine to glazes and fruit fillings

We’ll find it in products like marshmallows, soft caramels, jelly beans, and even salad dressings.

What types of corn syrup are there? Are they different?

Yes, there are different types of corn syrup, and understanding the distinction is key:

  • Corn Syrup: Made of pure glucose, it’s less sweet than table sugar and is often labeled simply as “corn syrup” on food products.
  • High-Fructose Corn Syrup (HFCS): This version goes through an extra enzymatic process that turns some of the glucose into fructose, making it sweeter and more similar to table sugar (sucrose).
    • HFCS-42 (42% fructose): Used in cereals and baked goods.
    • HFCS-55 (55% fructose): Used in soft drinks and sweetened beverages.

Note: Corn syrup and high-fructose corn syrup are not the same. They’re processed differently and contain different types of sugar.

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To continue reading the entire blog post, visit: https://cris.msu.edu/news/community-request/corn-syrup/.