Information for "High-fructose corn syrup"
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| Display title | High-fructose corn syrup |
| Default sort key | High-fructose corn syrup |
| Page length (in bytes) | 628 |
| Page ID | 3849226 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
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| Page creator | Admin (talk | contribs) |
| Date of page creation | 14:45, 14 May 2022 |
| Latest editor | Admin (talk | contribs) |
| Date of latest edit | 14:45, 14 May 2022 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
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High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. |
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