High Fructose Corn Syrup

A liquid sweetener produced by enzymatic isomerization of corn-derived glucose syrup. HFCS-42 (42 percent fructose) and HFCS-55 (55 percent fructose) are the two dominant commercial grades, with sweetness comparable to or slightly above sucrose.

Clear, viscous liquid; colorless to light yellow. Lower viscosity and freezing point than sucrose syrups simplify storage and handling at industrial scale.

We supply food-grade High Fructose Corn Syrup from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include HFCS-42 (the standard grade for baked goods, condiments, and dairy applications) and HFCS-55 (the standard grade for carbonated soft drinks), with HFCS-90 available as a specialty product for premium beverage and dessert applications.

Bulk shipments in tankers, IBC totes, and drums. Batch-level COA covering fructose content, dry solids (Brix), pH, color, and heavy metals.

HFCS was developed in Japan during the 1960s through enzymatic conversion of glucose to fructose, and reached commercial scale in the United States in 1967 with the discovery of glucose isomerase.

Production starts from corn starch: enzymatic hydrolysis to glucose syrup using α-amylase and glucoamylase, then isomerization to a roughly 42 percent fructose syrup using immobilized glucose isomerase. HFCS-55 is produced by chromatographic enrichment of HFCS-42 followed by blending.

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulatory bodies. No Acceptable Daily Intake is assigned, reflecting its status as a digestible carbohydrate.

Caloric value is 4 kcal per gram, equivalent to sucrose on a dry-weight basis. Glycemic response is comparable to sucrose at HFCS-42 and slightly lower at HFCS-55 due to the higher fructose fraction.

HFCS rose to dominance in North American beverage manufacturing during the 1980s due to a cost advantage over sucrose protected by U.S. sugar tariffs and corn subsidies. Outside the United States, sucrose remains the dominant beverage sweetener in many markets, and beverage formulators select between HFCS, sucrose, and high-intensity sweetener systems based on local cost, regulatory environment, and consumer preference.

• Carbonated soft drinks; HFCS-55 is the standard sweetener in many North American and Asian beverage markets
• Fruit drinks, juice drinks, and flavored waters; HFCS-42 typical at 10 to 14 percent inclusion
• Baked goods, cookies, and breakfast cereals; HFCS-42 supports softness, browning, and shelf life
• Yogurt, flavored milk, and frozen desserts; freezing-point control and clean sweetness
• Condiments, sauces, dressings, ketchup, and barbecue sauces
• Jams, fruit preserves, fruit fillings, and dessert toppings
• Confectionery, soft candies, and ice pops
• Bread and bakery glazes; supports crust color and surface gloss
• Pharmaceutical syrups requiring liquid sweetener carrier