High-fructose corn syrup

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(HFCS) 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.

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