Is High Fructose Corn Syrup the same as Glucose-Fructose Syrup?
The quick answer: it could be the same, but it’s not necessarily so. High Fructose Corn Syrup is, as a previous answer states, made by the enzymatic hydrolysis of corn starch into glucose, followed by an enzymatic isomerisation of a proportion of the glucose components into fructose. Standard commercial HFCS is 42% fructose, because this level in a soft drink most closely corresponds with the sweetness of a sugar (sucrose) solution. HFCS is the most widely used (caloric) sweetener in North America. In Europe, the Common Agricutlural Policy placed strict quota on the amounts of Fructose that could be produced, in order to protect the sugar industry. However sugar was considerably more expensive than glucose syrup, and so over a period of several years the glucose manufacturers, working closely with the food industry, developed new products which had enhanced sweetness compared to glucose and which could be used to replace a proportion of sugar in formulations. These could either be made
