Malted Corn Syrup
Malted corn syrup is essentially an added sugar; like other caloric sweeteners, excess intake contributes to total added-sugar load and to risks associated with high added-sugar diets. The Dietary Guidelines for Americans recommend keeping added sugars below 10% of daily calories.
What it is
Syrup produced by enzymatic conversion of corn starch with malt (typically barley) enzymes, yielding a mixture of glucose, maltose, and higher saccharides.
Sweetener, browning agent, fermentation substrate.
Why it's flagged
- added sugar
- potential gluten from malt source
What regulators actually say
"Limit added sugars to less than 10 percent of calories per day starting at age 2."
"Added sugars must be declared on the Nutrition Facts label per 21 CFR 101.9."
Regulatory status
United States — FDA
Considered an added sugar; declared on Nutrition Facts label per 21 CFR 101.9.
European Union — EFSA
Permitted food ingredient; counted as added sugar for nutritional labeling.
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