High Fructose Corn Syrup
Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to SUCROSE (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% FRUCTOSE, GLUCOSE, and various POLYSACCHARIDES.
Year introduced: 2015
PubMed search builder options
Subheadings:
Tree Number(s): D09.301.831.500, D09.947.500.500, D27.720.372.300.353.609.750.500, G07.203.300.362.831.500, G07.203.300.514.500.400.700.750.500, J02.500.362.831.500, J02.500.514.500.400.700.750.500
MeSH Unique ID: D066248
Entry Terms:
- Corn Sugar
- Sugar, Corn
- High-Fructose Maize Syrup
- High Fructose Maize Syrup
- Maize Syrup, High-Fructose
- Syrup, High-Fructose Maize
- Maize Syrup
- Syrup, Maize
- Glucose-Fructose Syrup
- Glucose Fructose Syrup
- Syrup, Glucose-Fructose
- Isoglucose
Pharmacologic Action: