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Fructose and Fructose Syrups (HFCS, Glucose-Fructose Syrup, Invert Sugar)

Last reviewed October 19, 2026

In plain words: Crystalline fructose and fructose-containing syrups, such as high-fructose corn syrup (HFCS), glucose-fructose syrup and invert sugar, are sugars made from corn or other starch, or by splitting sucrose. They are sweeteners used in foods such as soft drinks, baked goods, sauces and processed foods. They are food ingredients, not additives, so they have no additive number. For HFCS on its own, see the high-fructose corn syrup page.

Identity

Crystalline fructose and fructose-containing syrups (HFCS, glucose-fructose syrup, invert sugar). Number: none (food ingredients/sugars, not additives). Function: sweetener (nutritive). Typical foods: soft drinks, baked goods, sauces, processed foods. What it is: sugars made from corn or other starch, or by splitting sucrose.

Invert sugar

Invert sugar is table sugar split into glucose and fructose, used in baking and candy to keep foods soft. The FDA's earlier review found no hazard at typical uses apart from a contribution to tooth decay. As an added sugar, high intake is linked with tooth decay and, with extra calories, higher body weight.

It is an added free sugar containing fructose as well as glucose. SCOGS grouped it with corn sugar and corn syrup and found no hazard at then-current uses except cariogenicity of simple sugars. The broader free-sugar evidence (caries; body weight when extra calories are eaten) applies. There is no separate ban or contaminant finding specific to invert sugar in the sources reviewed.

Policy note: FDA has proposed a rule (not final) that would require companies to notify FDA before using a food substance on the basis that it is generally recognized as safe (GRAS). Comments close December 9, 2026. Source: 91 FR 51834, published August 11, 2026, Docket FDA-2025-N-3262 (federalregister.gov, checked 2026-10-19).

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This page is for general education. It is not medical advice and does not replace advice from your doctor, pediatrician, allergist or registered dietitian. Research changes; we review these pages when new evidence or rules come out. Last reviewed October 19, 2026.