Corn syrup contains fructose, a clear, sweet liquid without any annoying taste, and more useful properties than other sweeteners. Due to the advantages that this syrup has compared to other sweeteners, it has attracted the attention of many industries and consumers. Corn syrup containing fructose has the effects of sweetening, increasing osmotic pressure, and maintaining moisture, and also plays a very important role in the shelf life of food products. Therefore, corn syrup containing fructose can be considered as a natural sweetener with a high preservative effect. Corn syrups contain different amounts of fructose and glucose monosaccharides, which are introduced based on the amount of fructose. Two common and common types of fructose syrup include 42% and 55% fructose syrup, which are introduced as HFCS42 and HFCS55. Each of these compounds shows different properties based on the amount of fructose. To achieve some technological properties, amounts of glucose and fructose monosaccharides are mixed to have better and more applicability. Among these mixtures, corn syrups containing different percentages of fructose can be mentioned.