high fructose corn syrup

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See also: high-fructose corn syrup

English

Alternative forms

Etymology

From high +‎ fructose +‎ corn syrup.

Pronunciation

Noun

high fructose corn syrup (usually uncountable, plural high fructose corn syrups)

  1. (chiefly US) A type of corn syrup that has undergone an enzymatic processing to convert some of its glucose into fructose in order to produce a desired sweetness.
    Synonyms: HFCS, isoglucose, glucose-fructose syrup, glucose/fructose, maize syrup, high-fructose maize syrup, corn sugar
    • 2005, P.R. Yadav, Raijv Tyagi, Industrial Biotechnology, page 174:
      In 1982, high fructose corn syrup production amounted to 8.4 billion pounds with a value well in excess of one billion dollars.
    • 2005, W. Allan Walker, Eat, Play, and Be Healthy‎:
      Let's take a look at the sweetener used in most soft drinks, high fructose corn syrup.
    • 2006, Connie Bennett, Stephen Sinatra, Sugar Shock!‎:
      Sucrose is just as bad as high fructose corn syrup," maintains Dr. Ludwig, an associate professor of pediatrics at Harvard
    • 2009, Michael Pollan, Food Rules: An Eater's Manual, →ISBN, page 11:
      Not because high-fructose corn syrup (HFCS) is any worse for you than sugar, but because it is, like many of the other unfamiliar ingredients in packaged foods, a reliable marker for a food product that has been highly processed.

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