| Webster's Online Dictionary |
| Expressions | Domain | Definition | |
| High-fructose corn syrup | Agriculture | Produced from converting to fructose a portion of naturally occurring glucose in starch produced from corn. A natural sweetener, HFCS production expanded during the 1980s as a substitute for higher-cost sugar used in soft drinks. HFCS-55 (55% fructose), which is as sweet as sugar, has almost completely replaced liquid sugar in beverages. HFCS-42 (42% fructose) is roughly 90% as sweet as sugar, and is mainly used in cereal, baking, dairy, and processed foods. HFCS and two other corn-derived sweeteners (glucose syrup and dextrose) accounted for approximately 55% of total U. S.natural (caloric) sweetener use in recent years. (HFCS). (references) | |
Source: compiled by the editor from various references; see credits. | Top | ||
