Corn syrup

Corn syrup is a liquid sweetener made from the starch of corn. The starch is broken down into glucose through a process called hydrolysis, which can then be further processed to create syrups with different sugar compositions, such as high-fructose corn syrup.

Manufacturers use corn syrup primarily as a sweetener and humectant (to retain moisture) in a wide variety of processed foods. Its smooth texture and ability to prevent sugar crystallisation make it ideal for confectionery, baked goods, sauces, and jams.

Corn syrup is not considered a food additive in the UK and does not have an E-number. It is a source of sugars, and like other sugars, excessive consumption can contribute to increased calorie intake. The NHS advises limiting free sugars to help maintain a healthy weight and reduce the risk of tooth decay. While some research has explored links between high intake of added sugars, including those from corn syrup, and various health outcomes, the evidence is complex and ongoing.