What is the Difference Between Corn Syrup and High Fructose Corn Syrup?

Corn syrup and high fructose corn syrup are both made from corn starch, but they have different compositions and uses. Here are the main differences between the two:

1. Composition: Corn syrup is made up of 100% glucose, while high fructose corn syrup (HFCS) has some of its glucose converted to fructose through enzymatic processing. Fructose is the sweetest of the common sugars, making HFCS sweeter than regular corn syrup.
2. Uses: Corn syrup is commonly used in baking and confectionery, enhancing the appearance and texture of baked goods and candies. HFCS, on the other hand, is used in many commercially manufactured foods and soft drinks due to its lower cost and sweeter taste.
3. Health: Corn syrup is considered a better option health-wise because glucose is easier for the body to digest. Fructose, in contrast, can only be digested through the liver, which can put a strain on the liver when consumed in large amounts. Some studies have linked high fructose corn syrup to diabetes, obesity, and metabolic syndrome, although the verdict is still out on whether it is worse than other sweeteners.

In summary, corn syrup and high fructose corn syrup differ in their composition, uses, and potential health effects. While corn syrup is primarily composed of glucose and is commonly used in baking, HFCS has been processed to increase its fructose content and is often used in commercially manufactured foods and drinks.

Comparative Table: Corn Syrup vs High Fructose Corn Syrup

Corn syrup and high-fructose corn syrup (HFCS) are both sweeteners made from corn starch, but they differ in their composition and sweetness. Here is a table comparing the differences between the two:

In summary, corn syrup is composed of 100% glucose and is less sweet than HFCS, which contains a mix of glucose and fructose. Corn syrup is commonly used in baking and homemade desserts, while HFCS is found in many processed foods and beverages due to its sweeter taste.