The facts about high fructose corn syrup.

NEWS

"The Sugar Fix" Statement

"King Corn" Statement

High Fructose Corn Syrup Natural Labeling Statement

NEW RESEARCH

Researchers Find Beverages Sweetened with HFCS and Sugar Have Similar Impact on Feelings of Fullness

Study Finds HFCS and Sugar Affect Feelings of Fullness and Uric Acid Similarly

Experts Conclude Evidence Lacking to Implicate High Fructose Corn Syrup as a Unique Cause of Obesity

Study Finds HFCS and Sucrose Affect Blood Glucose, Insulin, Leptin and Ghrelin Similarly

MORE RESEARCH

NEW ARTICLES

Much ado about high-fructose corn syrup in beverages: the meat of the matter

Weak Association Between Sweeteners or Sweetened Beverages and Diabetes

"The Sugar Fix" Statement"King Corn" StatementHigh Fructose Corn Syrup Natural Labeling StatementResearchers Find Beverages Sweetened with HFCS and Sugar Have Similar Impact on Feelings of FullnessStudy Finds HFCS and Sugar Affect Feelings of Fullness and Uric Acid SimilarlyExperts Conclude Evidence Lacking to Implicate High Fructose Corn Syrup as a Unique Cause of ObesityStudy Finds HFCS and Sucrose Affect Blood Glucose, Insulin, Leptin and Ghrelin SimilarlyMORE RESEARCHResearchers Find Beverages Sweetened with HFCS and Sucrose Affect Satiety SimilarlyStudy Finds Frequent Soft Drink Consumption Does Not Lead to Higher Obesity RatesResearchers Find HFCS and Sucrose Affect Uric Acid SimilarlyResearchers Find HFCS and Sucrose Affect Triglycerides SimilarlyHigh Fructose Corn Syrups, Part 1: Composition, Consumption, and MetabolismHigh Fructose Corn Syrups, Part 2: Health EffectsHighs and Lows of High Fructose Corn Syrup: A Report From the Center for Food and Nutrition Policy and Its Ceres ® WorkshopMuch ado about high-fructose corn syrup in beverages: the meat of the matterWeak Association Between Sweeteners or Sweetened Beverages and DiabetesArticlesFood Processing Article Provides Perspective on Science and HFCSCommentary in The Washington Times Puts Nutritional Advice Into PerspectiveFood Technology Article Provides Perspective on HFCS MythsNew York Times Article Reviews The Science - HFCS Myths DebunkedNutrition Today Articles Bring Much-Needed Perspective to HFCS in the Obesity DebateHFCS BasicsWhat is high fructose corn syrup?Per Capita Consumption of HFCSHFCS Is NaturalWhat the Experts Say About HFCSTop Published Myths About HFCSUses/BenefitsConsumer benefits of HFCSUses of HFCSHFCS Q & AWhat is the difference between HFCS and table sugar?Is HFCS a "natural" sweetener?Is HFCS sweeter than sugar?Is there a correlation between the introduction of HFCS and the rise of obesity in the past 30 years?Has the use of HFCS in the food supply increased the amount of fructose in the diet?Does consumption of HFCS, as compared to sucrose, reduce the ability of the body to produce insulin?Does the body process HFCS differently than other sugars?Is HFCS considered a safe food ingredient?Does HFCS have a high Glycemic Index?Is HFCS allergenic?How does HFCS serve as a flavor enhancer?How is HFCS made?Nutrition Today Articles Bring Much-Needed Perspective to HFCS in the Obesity DebateResearchers Find HFCS and Sucrose Affect Uric Acid SimilarlyResearchers Find HFCS and Sucrose Affect Triglycerides SimilarlyScientific Experts Conclude HFCS Is NOT A Unique Contributor to ObesityWhat is the Role of Physical Activity in a Balanced Diet?HomeFootnotesTerms of UsePrivacy Policy

Facts About Caloric Sweeteners

Sweeteners that contribute calories to the diet are called caloric or nutritive sweeteners. All common caloric sweeteners have the same composition: they contain fructose and glucose in essentially equal proportions. All caloric sweeteners require processing to produce a food-grade product.

Fructose	a simple sugar commonly found in fruits and honey
Glucose	a simple sugar that serves as a building block for most carbohydrates
High fructose corn syrup (HFCS)	free (unbonded) fructose and glucose in liquid (syrup) form; produced from corn
Sucrose	crystalline white table sugar; produced from sugar cane or sugar beets; fructose and glucose bonded together
Invert sugar	free fructose and glucose in liquid (syrup) form; produced from the breakdown of sugar
Hydrolyzed cane juice	free fructose and glucose in liquid (syrup) form; produced from the breakdown of cane juice
Honey	liquid (syrup) product; principally free fructose and glucose with minor levels of other sugars and some trace minerals
Fruit juice concentrate	concentrated, filtered, clarified fruit juice; fructose-to-glucose ratio varies by fruit source, but generally equivalent to other nutritive sweeteners (orange juice and grape juice have a fructose to glucose ratio of 1 to 1, while apple juice has a ratio of 2 to 1)

For more information on different types of sweeteners, see www.Sweet-Smarts.com.

Nutritional Characteristics

Common caloric sweeteners share the same general nutritional characteristics:

each has roughly the same composition-equal proportions of the simple sugars fructose and glucose;
each offers approximately the same sweetness on a per-gram basis;
one gram (dry basis) of each adds 4 calories to foods and beverages;
each is absorbed from the gut at about the same rate;
similar ratios of fructose and glucose arrive in the bloodstream after a meal, which are indistinguishable in the body.

Since caloric sweeteners also are nutritionally equivalent, they are interchangeable in foods and beverages with no measurable change in metabolism.

What if caloric sweeteners are removed from foods?

To replace one caloric sweetener with another provides no change in nutritional value. To remove sweeteners entirely from their commonly used applications and replace them with high intensity sweeteners would drastically alter product flavor and sweetness, require the use of chemical preservatives to ensure product quality and freshness, result in a reduction in perceived food quality (bran cereal with the caloric sweeteners removed would have the consistency of sawdust), and would likely require the addition of bulking agents to provide the expected texture, mouth feel or volume for most baked goods.

Why is HFCS used in specific applications?

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

Baked goods	HFCS gives a pleasing brown crust to breads and cakes; contributes fermentable sugars to yeastraised products; reduces sugar crystallization during baking for soft-moist textures; enhances flavors of fruit fillings
Yogurt	HFCS provides fermentable sugars; enhances fruit and spice flavors; controls moisture to prevent separation; regulates tartness
Spaghetti sauces, ketchup and condiments	HFCS enhances flavor and balance - replaces the "pinch of table sugar grandma added" to enhance spice flavors; balances the variable tartness of tomatoes
Beverages	HFCS provides greater stability in acidic carbonated sodas than sucrose; flavors remain consistent and stable over the entire shelf-life of the product
Granola, breakfast and energy bars	HFCS enhances moisture control, retards spoilage and extends product freshness; provides soft texture; enhances spice and fruit flavors

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