The Many Aliases of High-Fructose Corn Syrup
High-fructose corn syrup (HFCS) is a processed sweetener derived from cornstarch that has gained notoriety over the years. In response to consumer awareness and market pressures, many food manufacturers have begun using alternative, less recognizable names on ingredient lists. By understanding these hidden aliases, consumers can become more vigilant when reading food labels.
Here is a list of some of the most common alternative names for high-fructose corn syrup:
- Glucose-fructose syrup: A common term, especially in Canada and the European Union, which reflects the sweetener's composition.
- Isoglucose: The name used for HFCS within the European Union.
- Corn sweetener: A generic term that can mask the presence of HFCS.
- Corn syrup solids: This refers to the dehydrated form of corn syrup, which can also be HFCS.
- Fructose or Fructose Syrup: While fructose is a natural sugar, when it's listed in syrup form and near other corn derivatives, it is often a type of HFCS.
- Maize syrup: 'Maize' is another word for corn, making this simply another way of listing HFCS.
- Crystalline Fructose: A highly refined, concentrated form of fructose that can be used instead of HFCS.
Understanding the Different Varieties of HFCS
Not all high-fructose corn syrup is created equal. The most common varieties are distinguished by their fructose content, which affects their sweetness and application in food manufacturing.
- HFCS 42: Contains 42% fructose, with the rest being glucose and water. This is commonly found in baked goods, processed foods, and some beverages.
- HFCS 55: Comprises 55% fructose, and is the primary type used in soft drinks due to its high sweetness and cost-effectiveness.
This variation is key to understanding why some products might have a different taste or texture when sweetened with HFCS versus table sugar (sucrose), which has a fixed 50% fructose to 50% glucose ratio.
Comparison: HFCS vs. Other Common Sugars
To highlight the differences and similarities, the following table compares high-fructose corn syrup with regular table sugar (sucrose) and standard corn syrup.
| Feature | High-Fructose Corn Syrup (HFCS) | Sucrose (Table Sugar) | Corn Syrup |
|---|---|---|---|
| Source | Cornstarch | Sugar cane or sugar beets | Cornstarch |
| Composition | Liquid blend of fructose and glucose (commonly 42% or 55% fructose) | Crystalline, with glucose and fructose chemically bonded in a 1:1 ratio | Liquid, composed almost entirely of glucose |
| Sweetness | Comparable to or sweeter than sucrose (depending on fructose content) | The industry standard for sweetness comparison | Less sweet than sucrose or HFCS |
| Manufacturing Cost | Generally cheaper than sucrose due to corn subsidies | Often more expensive due to import quotas | Inexpensive and simple to produce |
Decoding Ingredient Labels for Hidden Sugars
Being a savvy consumer requires a careful review of product labels. Manufacturers are not required to specify whether the 'fructose' listed is naturally occurring fruit sugar or from a processed corn source. This makes it challenging to differentiate. One tactic is to look for other corn-related terms. If you see 'corn syrup,' 'corn syrup solids,' or 'maize syrup' alongside or near 'fructose,' it's a strong indicator that the product contains HFCS.
The most effective strategy is to reduce consumption of highly processed foods and focus on whole, unprocessed alternatives. When choosing pre-packaged items, look for products with short, simple ingredient lists that do not include any of the various hidden names for HFCS.
The Push to Rebrand: The "Corn Sugar" Attempt
In 2010, the Corn Refiners Association attempted to rebrand high-fructose corn syrup as "corn sugar" in the U.S., citing that the term would more accurately reflect its composition. However, this petition was rejected by the FDA in 2012. The move was largely seen as a public relations effort to combat the negative health perceptions surrounding HFCS. While the rebranding was denied, the incident highlights the food industry's desire to change the perception of this common sweetener.
Conclusion: Navigating Sweeteners for a Healthier Diet
Understanding what else is high-fructose corn syrup called is a crucial step towards making healthier dietary choices. By learning to identify its various aliases, from isoglucose to glucose-fructose syrup and corn sweetener, consumers can more effectively scrutinize ingredient labels. While the debate over HFCS's specific health effects compared to sucrose continues, its high processing and concentration in many unhealthy foods make reducing consumption a prudent choice for most. Focusing on whole, natural foods and being an informed label reader are the most powerful tools for managing your intake of added sugars and processed ingredients.
For more information on decoding complex food labels and understanding the ingredients in your pantry, resources from organizations like the FDA can be particularly helpful for context on food additive definitions.
