High Fructose Corn Syrup in Food

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	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; enhances flavors of fruit fillings.
Yogurt	High fructose corn syrup provides fermentable sugars; enhances fruit and spice flavors; controls moisture to prevent separation; regulates tartness.
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; balances the variable tartness of tomatoes.
Beverages	High fructose corn syrup 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	High fructose corn syrup enhances moisture control, retards spoilage and extends product freshness; provides soft texture; enhances spice and fruit flavors.
Canned and frozen fruits	High fructose corn syrup protects the firm texture of canned fruits and reduces freezer burn in frozen fruits; enhances fruit flavors.
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.