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HFCS is 24% water, the rest being mainly fructose and glucose with 0–5% unprocessed glucose oligomers. [16] The most common forms of HFCS used for food and beverage manufacturing contain fructose in either 42% ("HFCS 42") or 55% ("HFCS 55") by dry weight, as described in the U.S. Code of Federal Regulations (21 CFR 184.1866). [5]
Fructose has higher water solubility than other sugars, as well as other sugar alcohols. Fructose is, therefore, difficult to crystallize from an aqueous solution. [24] Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose. [30]
High fructose corn syrup (HFCS) [1] – made from corn starch, containing from 55% fructose [3] to 90% fructose. High maltose corn syrup – mainly maltose, not as sweet as high fructose corn syrup; Honey [1] – consists of fructose and glucose; Inositol [2] – naturally occurring sugar alcohol. Commercial products are purified from corn.
Many “juice products” are actually sugar-sweetened beverages — they’re mostly water with added sugars like high fructose corn syrup, so it’s important to look at the label and choose ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
3. Honey. Type: Natural sweetener. Potential benefits: Honey contains more nutrients than table sugar, including antioxidants, minerals, and vitamins.It’s also easier to digest than table sugar ...
3) Real sugar is healthier than soda made with high fructose corn syrup - FALSE Both sweeteners break down virtually the exact same way in the body -- in other words, there's virtually no ...
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.