Wheat Glucose-Fructose Syrup
Glucose-fructose syrups are caloric sweeteners that contribute added sugars; high intake is linked to obesity, type 2 diabetes, and cardiovascular risk. Wheat-derived syrup typically contains negligible gluten after processing but is not labeled gluten-free unless tested.
What it is
A liquid sweetener produced by enzymatic hydrolysis of wheat starch yielding a mixture of glucose and fructose; nutritionally similar to high-fructose corn syrup.
Sweetener, humectant, bulking agent, and browning agent in baked goods, beverages, and confections.
Why it's flagged
- added sugar contributing to obesity and metabolic disease
- trace gluten in some preparations
What regulators actually say
"FDA receives many inquiries asking about high fructose corn syrup (HFCS) in foods. Sugar and HFCS are nutritionally and metabolically equivalent."
"Eating and drinking foods and beverages with added sugars contributes excess calories and few essential nutrients to a person's diet."
Regulatory status
United States — FDA
GRAS as a nutritive sweetener (corn-based equivalents under 21 CFR 184.1866); wheat-derived syrups treated as conventional food ingredients.
European Union — EFSA
Permitted food ingredient; no ADI required.
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