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What is high fructose corn syrup? Corn syrups enriched with fructose are manufactured from syrups that have been treated to contain as much dextrose (glucose) as possible. Nearly all the glucose in these dextrose-rich corn syrups is transformed into fructose with enzymes. The fructose-enriched syrups are then blended with dextrose syrups. After blending, commercial fructose corn syrups contain either 42 percent or 55 percent fructose by weight. It is becoming more common to further process fructose-enriched corn syrups to increase fructose content. These enhanced fructose corn syrups contain at least 95 percent fructose by weight.

The term “high fructose corn syrup” or “HFCS” represents a family of three fundamentally different products, not a unique single ingredient. The vast majority of the high fructose corn syrup containing 55 percent fructose is used to sweeten carbonated soft drinks and other flavored beverages. Minor amounts are used in frozen dairy products. Essentially all foods listing “high fructose corn syrup” as an ingredient contain the syrup with 42 percent fructose. The 95 percent fructose corn syrup is becoming more common in beverages, canned fruits, confectionery products and dessert syrups. For more information on HFCS check out their industry’s website, HFCSfacts.com. By comparison, sugar (sucrose) is composed of 50 percent fructose and 50 percent glucose.

Thanks to the Sugar Association and HFCS Facts for this information.