How is high-fructose corn syrup used in processed foods?

High-fructose corn syrup (HFCS) is a versatile sweetener derived from cornstarch that is widely used in the food industry due to its stability, liquid form, and cost-effectiveness compared to sucrose.12

Its application in processed foods depends largely on the specific formulation:

• HFCS-55: Containing approximately 55 percent fructose, this form is primarily used in soft drinks due to its high sweetness.1
• HFCS-42: Containing about 42 percent fructose, this version is more versatile. It is frequently incorporated into baked goods (such as bread and cookies), condiments, canned fruits, and dairy products like ice cream and yogurt.1

HFCS is highly valued in these products for several functional reasons:
* Texture and Stability: It is less prone to crystallization than sucrose, which helps maintain a smooth texture and keeps products in liquid form.1
* Freshness: Its moisture-retaining properties help preserve the freshness of baked goods.1
* Processing: Because it is a liquid, it is easily transported and pumped into storage tanks for efficient manufacturing.1