The Official and Regional Alternative Names
Consumers often find different names for high fructose corn syrup (HFCS) on food labels, depending on the country of origin. The labeling can cause confusion, but understanding the terminology is the first step toward making informed dietary decisions. The most common alternative names are regionally specific and are not meant to deceive, but rather to comply with local regulations.
Isoglucose (European Union)
In the European Union, the term "isoglucose" is used for syrups derived from starch that have a fructose content of more than 10%. This is because the process of converting glucose to fructose is called 'isomerisation.' While the production method and end product are similar to HFCS, the term is unique to European regulations.
Glucose-Fructose Syrup and Fructose-Glucose Syrup (Canada and EU)
In Canada, HFCS is labeled as "glucose-fructose". Similarly, in the EU, syrups with a fructose content between 10% and 50% are called Glucose-Fructose Syrup (GFS). If the fructose content exceeds 50%, the name changes to Fructose-Glucose Syrup to reflect the higher fructose concentration.
Maize Syrup and High-Fructose Maize Syrup
Since HFCS is made from corn starch, and maize is another word for corn, the term "maize syrup" is a logical alternative, sometimes used on labels. "High-fructose maize syrup" is also a direct and descriptive alternative name.
Deceptive and Common Aliases on Ingredient Lists
Unfortunately, some manufacturers also use less transparent names for high fructose corn syrup to avoid negative consumer perception. Keep an eye out for these terms when reading food labels:
- Fructose or Fructose Syrup
- Crystalline Fructose
- Corn Syrup
- Corn Syrup Solids
- Corn Sweetener
- Tapioca Syrup
- Isolated Fructose
The “Corn Sugar” Petition: Why the FDA Said No
In 2010, the Corn Refiners Association petitioned the U.S. Food and Drug Administration (FDA) to allow HFCS to be renamed "corn sugar". The association argued that HFCS was nutritionally similar to table sugar (sucrose) and that the change would help alleviate consumer confusion. However, the FDA denied the petition in 2012 for several key reasons. The agency concluded that the term "sugar" refers to dry, crystalline solids, while HFCS is a syrup, making the proposed name inaccurate. Furthermore, the term "corn sugar" was already a common name for dextrose, another sweetener entirely. The FDA was also concerned that renaming HFCS could pose a public health risk to individuals with hereditary fructose intolerance or malabsorption who might mistakenly consume the product. The Corn Refiners Association maintains that HFCS is nutritionally equivalent to other sugars.
Comparison: High Fructose Corn Syrup vs. Table Sugar (Sucrose)
Despite their similar taste, HFCS and table sugar are not identical. Here is a comparison of their key differences:
| Feature | High Fructose Corn Syrup (HFCS) | Table Sugar (Sucrose) |
|---|---|---|
| Composition | An unbound mixture of fructose and glucose. Common ratios are 42% fructose (HFCS-42) and 55% fructose (HFCS-55). | A disaccharide made of one glucose molecule and one fructose molecule bound together in a 1:1 ratio. |
| Source | Produced from the starch of corn, typically maize. | Refined from sugar cane or sugar beets. |
| Processing | Corn starch is broken down into glucose, then enzymes convert some of the glucose into fructose. | Harvested cane or beets are crushed and processed to extract and crystallize the sugar. |
| Form | A viscous liquid, making it easy for manufacturers to handle and blend. | Typically a solid, granulated crystal form, though it can be transported as a solution. |
| Usage | Widely used in beverages, condiments, baked goods, and other processed foods, particularly in the United States. | The primary caloric sweetener used globally, especially in regions with high sugar production. |
| Labeling | May be listed as HFCS, isoglucose, glucose-fructose syrup, or other deceptive aliases. | Labeled simply as "sugar" or "sucrose". |
How to Spot High Fructose Corn Syrup on Food Labels
Learning to identify HFCS is an essential skill for anyone trying to control their sugar intake. The key is to look beyond the common "high fructose corn syrup" label and recognize the various aliases manufacturers use.
- Read the ingredient list carefully. Always check the list of ingredients, even for products that don't seem overtly sweet, like ketchup or bread.
- Scan for common aliases. Look for names like glucose-fructose syrup, isoglucose, or maize syrup.
- Recognize deceptive terms. Be aware of terms that can disguise the presence of HFCS, such as fructose syrup, corn sweetener, or crystalline fructose.
- Look for HFCS-free alternatives. If you are trying to avoid this ingredient, consider choosing products that use other sweeteners like honey, pure maple syrup, or plain old sugar.
- Focus on whole foods. The best way to avoid hidden added sugars is to prioritize a diet rich in unprocessed, whole foods found in the produce aisle.
Conclusion: The Importance of Understanding Sweetener Names
High fructose corn syrup, a ubiquitous sweetener in processed foods, has several other names that vary by region and can sometimes be used to confuse consumers. Identifying this ingredient and its aliases—such as isoglucose, glucose-fructose syrup, and maize syrup—is crucial for anyone monitoring their sugar intake or with specific health concerns. While nutritionally similar to table sugar, the prevalence and variety of HFCS aliases require diligent label-reading. By being aware of these alternative names, consumers can make more knowledgeable decisions about the products they purchase and consume.
