High-fructose corn syrup​

High-fructose corn syrup (HFCS),is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes.

HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965.As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle.HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks.

The United States Food and Drug Administration states that HFCS is a safe ingredient for food and beverage manufacturing.Uses and exports of HFCS from American producers have grown steadily during the early 21st century.