High-fructose corn syrup

Also HFCS.

Corn syrup which has undergone enzymatic processing to convert a portion of its glucose into fructose.

Due to its higher sweetness and lower cost than sucrose,

HFCS-55, containing 55% fructose and 42 percent glucose, is widely used in processed foods and soft drinks. Other ratios are less common but since the 1970s, there has been an upward to increase the total amount of HFCS in processed foods and beverages.

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