High Fructose Corn Syrup Provides Many Consumer Benefits
High fructose corn syrup 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 | 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.
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Yogurt | In yogurt, high fructose corn syrup: - provides fermentable sugars;
- enhances fruit and spice flavors;
- controls moisture to prevent separation; and
- regulates tartness.
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Spaghetti sauces, ketchup, and condiments | In spaghetti sauces, ketchup, and condiments, high fructose corn syrup: - enhances flavor and balance – replaces the “pinch of table sugar" grandma added to enhance spice flavors; and
- balances the variable tartness of tomatoes.
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Beverages | In beverages, high fructose corn syrup: - provides greater stability in acidic carbonated sodas than sucrose; and
- flavors remain consistent and stable over the entire shelf- life of the product.
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Granola, breakfast and energy bars | In granola, breakfast and energy bars, high fructose corn syrup: - enhances moisture control, retards spoilage, and extends product freshness;
- provides soft texture; and
- enhances spice and fruit flavors.
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Canned and frozen fruits | In canned and frozen fruits, high fructose corn syrup: - protects the firm texture of canned fruits;
- reduces freezer burn in frozen fruits; and
- enhances fruit flavors.
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Frozen beverage concentrates | In frozen beverage concentrates, high fructose corn syrup: - has a lower freezing point, so frozen beverage concentrates have the added convenience of being pourable straight from the freezer and easier for consumers to thaw and mix with water.
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