High-fructose corn syrup / HFCS

High Fructose Corn SyrupF42F55

 In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup.

The most common types of high-fructose corn syrup are: HFCS 90 (mostly for making HFCS 55), approximately 90% fructose and 10% glucose; HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose.

Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.

 High fructose corn syrup (HFCS) is a corn found in numerous foods and beverages on the grocery store shelves. HFCS is composed of either 42% or 55% fructose, with the remaining sugars being glucose and higher saccharides.  As such, HFCS is extremely similar to regular table sugar (sucrose), which is a 50/50 blend of fructose and glucose.  There is very little pure fructose as a single sugar in the diet. It is usually found together with glucose

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