High-fructose Corn Syrup

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 SyrupUse As A Replacement For Sugar, Comparison To Other Sweeteners, Production, Health, Apiculture, Public Relations

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High-fructose Corn Syrup - Public Relations
... There are various public relations issues with high-fructose corn syrup, including its labeling as "natural", its advertising, companies that have ... In 2010 the Corn Refiners Association applied to allow HFCS to be renamed 'corn sugar', but was rejected by the US Food and Drug Administration in 2012 ...

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