For a myriad of food and beverage products, HFCS is the ingredient that helps with:
Flavor - The sweetness profile of HFCS enhances many fruit, citrus and spice flavors in beverages, bakery fillings and dairy products.
Texture - Chewy cookies, snack bars and other baked goods derive their soft and moist texture from HFCS, since it retains moisture and resists crystallization after baking.
Browning - HFCS is a reducing sugar that gives superior browning and flavor to baked goods such as breads, dinner rolls, cakes, cookies and breakfast cereals.
Freshness - HFCS inhibits microbial spoilage by reducing water activity and extends shelf life through superior moisture control. Foods also taste fresher because HFCS protects the firm texture of canned fruits and reduces freezer burn in frozen fruits.
Stability - HFCS maintains the long-term quality of beverages and condiments by protecting them from variations due to storage temperature fluctuations or low product acidity.
Consistency - High fructose corn syrup has a lower freezing point, so frozen beverage concentrates can be poured straight from the freezer and are easier for consumers to thaw and mix with water.
Freezing Point - High fructose corn syrup has a lower freezing point. With HFCS, frozen beverage concentrates have the added convenience of being pourable straight from the freezer, and they’re easier for consumers to thaw and mix with water.
Baking - The sugars in HFCS are quickly and easily fermented, resulting in sweeter bread that is more economical to make than with table sugar.2