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Corn Sweetener Facts

There are four primary kinds of corn sweetener produced by manufacturers: corn syrup, dextrose, high fructose corn syrup (HFCS) and crystalline fructose. According to the Soyatech.com, corn sweeteners constitute 56 percent of the total U.S. nutritive sweetener market.

  1. Corn Starch

    • The process of producing all corn sweeteners begins with corn starch. Corn starch must be converted to syrup through a process involving water, sulfur dioxide and acids or enzymes.

    Levels of Processing

    • Different kinds of corn sweeteners are produced by halting the starch to sugar conversion process at different stages. Halting the process sooner produces moderately sweet corn syrup, while lengthier processing results in the formation of HFCS and dextrose.

    HFCS vs. Sugar

    • Many sodas and soft drinks are now sweetened with high fructose corn syrup and other corn sweeteners.

      According to the International Food Information Council, high fructose corn syrup contains 16 calories per tsp., essentially identical to the calories in table sugar (sucrose). Because it is cheap to produce and has a similar sweetness to sugar, HFCS is being used more frequently by food and beverage manufacturers.

    Controversy

    • Corn sweeteners have been at the root of much social controversy. Those who support the use of corn sweeteners allege that they are natural, safe products that do not cause obesity; those in opposition claim that corn sweeteners contribute to obesity and are not natural because they are chemically processed.

    FDA Ruling

    • According to the U.S. Food and Drug Administration, corn sweeteners are safe for use in foods and beverages and may be labeled "natural."

    Obesity

    • Various scientific studies, including one conducted by the University of Maryland's Center for Food, Nutrition, and Agriculture, have concluded that no direct link exists between corn sweeteners and obesity. However, proponents of the obesity link point to the presence of corn sweeteners in a rapidly increasing number of foods.

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