High-fructose corn syrup (HFCS)—also called glucose-fructose syrup in the UK, glucose/fructose in Canada, Glucose-Fructose syrup in the EU and high-fructose maize syrup in other countries—comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sweetener. It has become very common in processed foods and beverages in the U.S., including breads, cereals, breakfast bars, lunch meats, yogurts, soups, and condiments.
HFCS consists of 24% water, and the rest sugars. The most widely used varieties of high-fructose corn syrup are: HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFCS 42 (used in beverages, processed foods, cereals and baked goods), approximately 42% fructose and 53% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications, but primarily is used to blend with HFCS 42 to make HFCS 55.
Read more about High-fructose Corn Syrup: Use As A Replacement For Sugar, Comparison To Other Sweeteners, Production, Health, Apiculture, Public Relations
Famous quotes containing the word corn:
“Those poor farmers who came up, that day, to defend their native soil, acted from the simplest of instincts. They did not know it was a deed of fame they were doing. These men did not babble of glory. They never dreamed their children would contend who had done the most. They supposed they had a right to their corn and their cattle, without paying tribute to any but their governors. And as they had no fear of man, they yet did have a fear of God.”
—Ralph Waldo Emerson (1803–1882)