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TeachMeFinance.com - explain High-fructose corn syrup (HFCS) High-fructose corn syrup (HFCS) The term 'High-fructose corn syrup (HFCS) ' as it applies to the area of agriculture can be defined as ' Produced from converting to fructose a portion of naturally occurring glucose in starch produced from corn. A natural sweetener, HFCS production expanded during the 1980s as a substitute for higher-cost sugar used in soft drinks. HFCS-55 (55% fructose), which is as sweet as sugar, has almost completely replaced liquid sugar in beverages. HFCS-42 (42% fructose) is roughly 90% as sweet as sugar, and is mainly used in cereal, baking, dairy, and processed foods. HFCS and two other corn-derived sweeteners (glucose syrup and dextrose) accounted for approximately 55% of total U.S. natural (caloric) sweetener use in recent years'. Previous 5 Terms: High Wind Watch High-enriched uranium higher high water (hhw) higher low water (hlw) higher order polynomial Next 5 Terms: High-intensity discharge (HID) lamp High-level radioactive waste (HLW) High-level waste Highly (or High-) enriched uranium Highly conserved sequence About the author Mark McCracken Author: Mark McCracken is a corporate trainer and author living in Higashi Osaka, Japan. He is the author of thousands of online articles as well as the Business English textbook, "25 Business Skills in English". Copyright © 2005-2011 by Mark McCracken, All Rights Reserved. TeachMeFinance.com is an informational website, and should not be used as a substitute for professional medical, legal or financial advice. Information presented at TeachMeFinance.com is provided on an "AS-IS" basis. Please read the disclaimer for details.