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Food and Beverages > Food > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
Carbohydrates > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
Carbohydrates > Sugars > Dietary Sugars > High Fructose Corn Syrup
... > Chemical Actions and Uses > Specialty Uses of Chemicals > Pharmaceutic Aids > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Pharmaceutical Preparations > Pharmaceutic Aids > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Chemical Actions and Uses > Specialty Uses of Chemicals > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Food and Beverages > Food > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup

Preferred term

High Fructose Corn Syrup  

Type

  • mesh:Descriptor

Definition

  • Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to SUCROSE (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% FRUCTOSE, GLUCOSE, and various POLYSACCHARIDES.

Broader concept

Entry terms

  • Corn Sugar
  • Glucose-Fructose Syrup
  • High-Fructose Maize Syrup
  • Isoglucose
  • Maize Syrup

Allowable Qualifier(s)

Pharmacological Action(s)

In other languages

URI

http://data.loterre.fr/ark:/67375/JVR-Z3M6HSLN-P

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RDF/XML TURTLE JSON-LD Created 6/26/14, last modified 6/28/17