High-fructose corn syrup

Processed corn syrup

In food science and food engineering, high-fructose corn syrup (HFCS), glucose–fructose syrup or isoglucose is a sweetener made from corn, typically produced via industrial applications of enzyme. Conventional corn syrup is first produced by enzymatic break down of corn starch into glucose, part of which is further converted into fructose using D-xylose isomerase. 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.

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