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What's the Buzz: HFCS

WHAT IS IT? High-fructose corn syrup is produced by milling corn to produce corn starch then processing the corn starch to yield corn syrup. The corn syrup at that point is almost entirely glucose. Enzymes that change the glucose into fructose, which is sweeter than glucose, are added. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is known as HFCS 90. To make the other common forms of HFCS, the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS. The typical types of HFCS are: HFCS 90 (most commonly used in baked goods) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks and comparable in sweetness to table sugar) which is approximately 55% fructose and 45% glucose; and HFCS 42 (most commonly used in sports drinks) which is approximately 42% fructose and 58%...

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