Uses of High Fructose Corn Syrup

Myth: Consumers know why high fructose corn syrup is
found in many foods and beverages.

Reality: If consumers are sometimes surprised to find high fructose corn syrup in particular foods or beverages, it may be because they do not have a full appreciation of its versatility and value. High fructose corn syrup often plays a key role in the integrity of food and beverage products that has little to do with sweetening.

In baked goods, high fructose corn syrup gives a pleasing brown crust to breads and cakes, contributes fermentable sugars to yeast-raised products, reduces sugar crystallization during baking for soft-moist textures, and enhances flavors of fruit fillings.

In yogurt, high fructose corn syrup provides fermentable sugars, enhances fruit and spice flavors, controls moisture to prevent separation, and regulates tartness.

In spaghetti sauces, ketchup and condiments, high fructose corn syrup enhances flavor and balance (It replaces the “pinch of table sugar" grandma added to enhance spice flavors.) and balances the variable tartness of tomatoes.

In canned and frozen fruits, high fructose corn syrup protects the firm texture of canned fruits and reduces freezer burn in frozen fruits.

In beverages, high fructose corn syrup provides greater stability in acidic carbonated sodas than sucrose, so flavors remain consistent and stable over the entire shelf-life of the product.