Syrup

High-fructose corn syrup (HFCS) – called isoglucose or glucose-fructose syrup [2][3] in the UK and glucose/fructose[4] in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, industrial bread, cookies, salad dressing, and tomato soup.

High-fructose corn syrup (HFCS) – called isoglucose or glucose-fructose syrup [2][3] in the UK and glucose/fructose[4] in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, industrial bread, cookies, salad dressing, and tomato soup.