High Fructose Corn Syrup Market
Corn is used to make high-fructose corn syrup, a liquid sweetener. When maize starch is divided into its component molecules, the result is corn syrup, which is made entirely of the simple sugar glucose. Some of this glucose is converted into fructose by the addition of enzymes.
In the 1970s, high-fructose corn syrup was first made available. Similar to other added sugars, it has calories. Compared to sugar, High Fructose Corn Syrup is less expensive, has superior flavour enhancement, and has a longer shelf life. Particularly with foods and beverages that are acidic, it is more stable and constant.
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