The more I think about it, I can't think of any reason other than pure profit that we even use Sugar/Corn Syrups for sweetening purposes. Sugar has a few functional uses [Feeding Yeast and Preserving Cured Meats,] but only in small amounts. Corn Syrups have no functional uses beyond those found in straight Sugar. All of the properties of Sugar other than the ability to feed yeast and caramelize can be easily be done with other non-caloric and extremelly low-caloric sweeteners: Stevia, Erythritol, Inulin, etc...