What is the difference between High Fructose Corn Syrup and Corn Syrup?
I see both interchangeably in processed foods and I am curious if there is actually a difference more than the name!
High-fructose corn syrup (HFCS) – called isoglucose, maize syrup, or glucose-fructose syrup in the UK and glucose/fructose 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. Description: A liquid sweetener made from cornstarch. It is also called “glucose-fructose”. HCFS is an added sugar found in many processed foods, especially soft drinks. A product of corn wet-milling formed when starch is enzymatically broken down to fructose and related sugars. HFCS serves as a substitute for sugar in food manufacturing.
This processed sweetener is found in juices, cookies, even pasta sauce. It has been implicated in America's obesity problem and in the worldwide diabetes epidemic because, like other sugars, it raises blood sugar dramatically and is high in calories that don't make you feel full.
Corn syrup is a syrup, which is made from the starch of maize or "corn" (U.S.) and which is composed mainly of glucose. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavour. A sticky sweet liquid, consisting of sugars dissolved in water, produced from corn (maize). Used as a sweetener in cooking, especially in commercial kitchens but also in candy making. A thick, sweet liquid (light or dark) made by processing cornstarch with acids or enzymes. Light corn syrup has been clarified to remove all color and cloudiness. Dark corn syrup is stronger flavored and a deeper colored because it is flavored and colored with caramel. a thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added. This is a syrup derived from cornstarch. It comes in dark and light varieties. Light syrup has been clarified and decolorized. Dark syrup has a stronger flavor. Both are used for desserts, frostings, candies, jams, and jellies. A thick, sweet syrup available in light or dark varieties. Corn syrup can be used as a less sweet replacement for table sugar.
One is manufactored and the other more natural.
by Judy Specht3 years ago
What is the difference between high fructose corn syrup and just plain corn syrup.
by Karen Curtis6 years ago
The best sodas without high fructose corn syrup
by Aya Katz8 years ago
High fructose corn syrup doesn't taste nearly as good as sugar, and the consensus among nutritionists is that it is also much worse for us. Considering these facts, why are virtually all soft drinks (except the diet...
by Audrey Selig4 years ago
If you see high fructose corn syrup on a food label, would you buy that item or not? Explain.
by Audrey Selig6 years ago
Does high fructose corn syrup cause major problems?I have been eating Yoplait yogurt for breakfast for about twenty years. I have fatty liver? I know that there have been some answers on this but not real specific.
by alphagirl5 years ago
Why don't they just ban corn syrup from foods? Kids are becoming diabetic and obese?14 years ago I stopped buying most products with corn syrup. I was the bad mom who would ban it from my kids, knowing it is bad....
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