High Fructose Corn Syrup (HFCS)—also called Glucose-Fructose in Canada, Isoglucose, Glucose-Fructose Syrup or Fructose-Glucose Syrup in Europe and High Fructose Maize Syrup in some countries—comprises any of a group of corn syrups that have undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetne...
Found on
http://en.wikipedia.org/wiki/High_fructose_corn_syrup
Primarily used in commercial beverages and foods, HFCS is not the same as corn syrup used in home cooking and baking. HFCS is made when corn starch is converted to dextrose-rich syrup; using isomerization, the dextrose-rich corn syrups are further processed to create fructose. The fructose is then blended with dextrose syrup to produce the commerci...
Found on
https://www.homebaking.org/glossary/
No exact match found.
