High fructose corn syrup, as a sweetener extracted from corn starch, is widely used in the food industry due to its low cost and high sweetness, primarily as a substitute for sucrose and to improve food properties.

Its main applications can be summarized as follows:

• Beverage Sector: Extensively used in carbonated drinks (such as cola and Sprite), fruit-flavored sodas, and milk tea as a core sweetening component to enhance taste and cost-effectiveness.

• Baking and Flour-Based Products: Applied in bread, cakes, biscuits, and pastries to reduce crystallization tendencies and improve moisture retention, ensuring a smooth product texture.
• Frozen Desserts and Processed Foods: Commonly used in ice cream, canned fruits, and various snacks to provide sweetness while inhibiting microbial growth to extend shelf life.

• Functional Properties: Its high osmotic pressure and low cost (approximately one-third the price of sucrose) make it a preferred food additive, enhancing food stability and palatability.

It should be noted that excessive intake of high fructose corn syrup may pose health risks, and moderate consumption is recommended.