El almíbar de maíz alto en fructosa o jarabe de maíz alto en fructosa también denominado sirope de glucosa-fructosa o JMAF/AMAF por sus siglas en español constituye cualquier almíbar del grupo de almíbares de maíz que hayan pasado por el procesamiento enzimático para convertir parte de su glucosa en fructosa para producir una dulzura deseada. En los Estados Unidos, las comidas típicamente utilizan el jarabe de maíz rico en fructosa como el endulzante principal en lugar de azúcar. Es muy común en alimentos y bebidas preparadas como el pan, cereales, fiambres, yogures, sopas y aderezos.

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High fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese research institute where the enzyme was discovered. As a sweetener, HFCS is often compared to granulated sugar. Advantages of HFCS over granulated sugar include being easier to handle, and being less expensive in some countries. However, there is also debate concerning whether HFCS presents greater health risks than other sweeteners. Use of HFCS peaked in the late 1990s. Apart from comparisons between HFCS and table sugar, there is strong scientific consensus that the over-consumption of added sugar in any form, including HFCS, is a major health problem. Consuming added sugars, especially in the form of soft drinks, is strongly linked to obesity. The World Health Organization has recommended that people limit their consumption of added sugars to 10% of calories, but experts say that typical consumption of empty calories in the United States is nearly twice that level.

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