By Jeanne Yacoubou
VRG Research Director

Also known as: HFCS, glucose-fructose, glucose-fructose syrup, fructose-glucose syrup

Commercial source: corn

Used in: soft drinks, juice, bread, cereal, granola bars, yogurt, soup, condiments, confections, desserts, ice cream, pharmaceuticals

Used as: sweetener, texturizer, anti-crystallization agent
Definition: A mixture of simple sugars glucose and fructose, HFCS is produced by microbial enzymes that convert some glucose to fructose. The major types of HFCS contain roughly equal amounts of glucose and fructose.

Manufacturers:

http://www.adm.com/en-US/products/food/sweeteners/Pages/default.aspx

According to ADM, their high fructose corn syrups “…do not contain, and are not processed, with any animal products, by-products, or any animal derived products.”

http://www.tateandlyle.com/ingredientsandservices/chooseaningredientorservice/americas/pages/liquidcornsweeteners.aspx

According to Tate & Lyle, their high fructose corn syrups: “…do not contain any ingredient of animal origin. The processing aid used to produce these products is not derived from animal origins.”

http://sw.ingredion.us/Ingredients/sweeteners/Pages/Nutritive.aspx

According to Ingredion, “We do not create product from cane sugar or animal-derived processes.”

Classification: Vegan

Entry added: May 2014

For information on more ingredients, see http://www.vrg.org/ingredients/index.php

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