The goal of  this research was comparing physicochemical  stability of non alcoholic carbonated beverages contained high fructose corn Syrup and sucrose during storage. Soft drinks were made with three formulations of lemon , cola and orange soft drinks and in their formulations ,sucrose was replaced with 60%, 80% and 100%  of HFCS (55%) and were stored at 4 ºC, 25 ºC and 40 ºC  for one , two and four months. Samples  were analysed for titrable acidity, pH, density,  brix and color stability. pH, brix and density decreased although  titrable acidity increased during storage. There was no significant difference between samples contained  HFCS and sucrose(P>0.05). Results showed that  color of samples were stable at different temperatures ( 4 ºC, 25 ºC and 40 ºC) of storage up to four months(P<0.05) but exposing to sun light made Carmoisine unstable and HFCS intensified this effect.

Keywords: Key Words: HFCS (High Fructose Corn Syrup ), Sucrose, Soft drinks, stability

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