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Monday, June 22, 2009


Audrae Erickson

High fructose corn syrup may have a complicated-sounding name, but it’s simply a kind of corn sugar that is nutritionally the same as table sugar.

High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it keeps food fresh, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in puddings and condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades. In salad dressings and spaghetti sauce, it improves flavor by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.

High fructose corn syrup is not sweeter than sugar; and high fructose corn syrup, sugar and honey all contain the same number of calories (four calories per gram).

Like table sugar and honey, high fructose corn syrup contains no artificial or synthetic ingredients or color additives.

Consumers can see the latest research and learn more about high fructose corn syrup at

Audrae Erickson
Corn Refiners Association

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