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2011-11-19T18:17:33Z

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{{#seo:
|title=High-fructose corn syrup: Cooking Wiki
|titlemode=replace
|keywords=#highfructosecornsyrup #cornsyrup #cornsyrups #softdrinks #preparedfoods
|hashtagrev=12032020
|description=High-fructose corn syrup (HFCS) comprises of any of a group of corn syrups that has undergone enzymatic processing to increase its fructose
}}


'''High-fructose corn syrup (HFCS)''' comprises of any of a group of [[corn syrups]] that has undergone enzymatic processing to increase its fructose content, and is then mixed with pure [[corn syrup]] (100% glucose), becoming a high-fructose [[corn syrup]]; the types 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 most foods and baked goods), approximately 42% fructose and 58% glucose.

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<code 'hashtagrev:12032020'>[[Special:Search/highfructosecornsyrup|#highfructosecornsyrup]] [[Special:Search/cornsyrup|#cornsyrup]] [[Special:Search/cornsyrups|#cornsyrups]] [[Special:Search/softdrinks|#softdrinks]] [[Special:Search/preparedfoods|#preparedfoods]]
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High-fructose corn syrup - Revision history

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