What is the difference between High Fructose Corn Syrup and Corn Syrup?

  1. profile image50
    OnlyDGHposted 7 years ago

    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!

  2. djsm2011 profile image57
    djsm2011posted 7 years ago

    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.

 
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