What Are the Functions of Fructose Corn Syrup?

Fructose corn syrup is a sweetener made from corn. It was deemed safe for use by the Food and Drug Administration in 1983, but has been in use since around 1970. It is used in baked goods, yogurts, many sauces and condiments, soft drinks, granola and energy bars, and canned and frozen foods.

Chemical Makeup

• Fructose corn syrup is made up of either 42 percent or 55 percent fructose, with the remainder of sugars being primarily glucose. Fructose corn syrup is nearly identical to table sugar.

Enhances Flavor

• Fructose corn syrup is used because it enhances the flavors of fruits and spices. Because of its ability to enhance flavors and its likeness to table sugar, fructose corn syrup is a popular ingredient in many foods today.

Sweetness

• Table sugar and fructose corn syrup have an equivalent level of sweetness. Since the body appears to metabolize table sugar and corn fructose similarly, there doesn't appear to be much of a difference between the two.

Preservative

• Fructose corn syrup is also popular because it helps keep products fresh by maintaining a consistent moisture level.

Freezer Burn

• Fructose corn syrup is a popular ingredient for frozen foods because it has a lower freezing point than water does. This helps prevent freezer burn from occurring.