My diet:

Corn syrup (Glucose syrup)

No E-numberSweetenersOrigin: Plant
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Every diet

VeganYes

Corn syrup is hydrolyzed corn starch.

Gluten-freeYes

The FDA identity is corn starch. A European glucose syrup made from wheat is a different label.

HalalYes
KosherYes

Corn is kitniyot for Passover.

KetoNo

Corn syrup is a caloric sugar syrup (21 CFR 184.1865).

Low-FODMAPYes

The sugars in corn syrup are glucose and maltose, not a FODMAP fructose load.

The short answer
Corn syrup is glucose syrup made by partly splitting corn starch. It is an ordinary sugar, vegan and gluten-free, and it is not the same ingredient as high-fructose corn syrup.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberNone
Comes fromPlant
What it doesSweeteners
Glycemic index—
Daily limitNot set
Also calledCorn syrup, Glucose syrup

Rules by country

🇺🇸 US FDAApproved
🇪🇺 European UnionNot evaluated as an additive
🇨🇦 Health CanadaNot evaluated as an additive
CaliforniaNo extra rules

The FDA affirms corn syrup as GRAS and allows it with no cap beyond good manufacturing practice (21 CFR 184.1865). The same rule covers the dried form. Europe and Canada treat glucose syrup as a sugar, not as an additive with an E-number, which is why those columns say it was not evaluated as an additive. It is not high-fructose corn syrup. That is a different ingredient, made by converting some of the glucose into fructose.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

Corn syrup is a thick, mildly sweet liquid. Food makers stop the starch split before every piece becomes a single glucose molecule, so the syrup stays pourable and resists crystallizing.

Where it comes from: Corn syrup is corn starch that has been split only part of the way. The FDA calls it glucose syrup and says the syrup holds glucose, maltose and longer pieces of starch, depending on how far the split went.

Why it’s in food

  • Sweetens candy, pie filling and pecan pie
  • Keeps sugar crystals from forming in fudge and caramel
  • Feeds browning in baked goods
  • Adds body to sauces without a strong flavor

Often found in

Pecan pie and caramel candyFruit pie fillingBreakfast syrup blendsChewy granola barsCanned fruit in syrupSome barbecue sauces

Also listed as: Corn syrup, Glucose syrup, Glucose sirup, Dried glucose syrup, Corn syrup solids

Health & gut impact

CaloriesConcern

Corn syrup is a nutritive sweetener. The FDA defines it as partly hydrolyzed corn starch, so the calories come from glucose, maltose and longer starch pieces.

21 CFR 184.1865

Not high-fructose corn syrupBenefit

High-fructose corn syrup is a separate GRAS ingredient, made by isomerizing corn syrup so that some glucose becomes fructose. A label that says corn syrup has not taken that step.

21 CFR 184.1866

What can I use instead?

Dextrose

Ratio: Use less and dissolve it in a little water

Best for: When a recipe needs plain glucose

Table sugar

Ratio: Start with a smaller volume, since syrup already contains water

Best for: Home baking

Related

More sweeteners:

Acesulfame Potassium (Ace-K) E950Acesulfame potassium (Ace-K, E950) is a zero-calorie sweetener approved in the US, EU and Canada. EFSA re-checked it in 2025 and raised its daily limit. It's usually paired with sucralose or aspartame to hide a slightly bitter aftertaste.Use in moderationAdvantame E969Advantame (E969) is an extremely intense sweetener related to aspartame. Regulators approve it, and the amount in a food is tiny next to the daily limit. It does not carry aspartame's phenylalanine warning at normal use.Generally safeAgave syrup (Agave nectar)Agave syrup is a plant sweetener that is mostly fructose. It barely moves blood sugar, and it is still sugar: skip it on keto and in a low-FODMAP elimination.Use in moderationAlluloseAllulose is a "rare sugar" that tastes like sugar but has almost no calories and doesn't raise blood sugar. It's keto-friendly and browns like real sugar in baking.Generally safe

Common questions

Is corn syrup the same as high-fructose corn syrup?

No. Corn syrup is glucose syrup. High-fructose corn syrup is corn syrup that has been processed further so part of the glucose becomes fructose.

Is corn syrup vegan and gluten-free?

The FDA identity is corn starch, so it is vegan and free of gluten. A glucose syrup on a European label can come from wheat, and that source has to be read on its own.

Is Corn syrup safe?

Use in moderation (56/100). The FDA affirms corn syrup as GRAS and allows it with no cap beyond good manufacturing practice (21 CFR 184.1865). The same rule covers the dried form. Europe and Canada treat glucose syrup as a sugar, not as an additive with an E-number, which is why those columns say it was not evaluated as an additive. It is not high-fructose corn syrup. That is a different ingredient, made by converting some of the glucose into fructose.

Is Corn syrup vegan?

Yes. Corn syrup is hydrolyzed corn starch.

Is Corn syrup gluten-free?

Yes. The FDA identity is corn starch. A European glucose syrup made from wheat is a different label.

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Scientific sources & regulatory citations
  • 21 CFR 184.1865 (US FDA)
  • 21 CFR 184.1865
  • 21 CFR 184.1866