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High-Fructose Corn Syrup

High-Fructose Corn Syrup. Corn syrup (q.v.) whose elevated levels of fructose (q.v.) are achieved by converting the dextrose (q.v.) present in regular corn syrup into fructose either by an alkaline catalyst (q.v.) or the enzyme glucose isomerase. Commercially available high-fructose corn syrups normally have fructose contents of 42%, 55% and 90% on a dry substance basis, with the grade finding most common use containing 42% fructose.