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Carbohydrates > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
Food and Beverages > Food > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Dietary Carbohydrates > Dietary Sugars > High Fructose Corn Syrup
Carbohydrates > Sugars > Dietary Sugars > High Fructose Corn Syrup
... > Pharmaceutical Preparations > Pharmaceutic Aids > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Chemical Actions and Uses > Specialty Uses of Chemicals > Pharmaceutic Aids > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Food and Beverages > Food > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Physiological Phenomena > Diet, Food, and Nutrition > Food > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup
... > Chemical Actions and Uses > Specialty Uses of Chemicals > Food Ingredients > Food Additives > Flavoring Agents > Sweetening Agents > Nutritive Sweeteners > High Fructose Corn Syrup

Preferred term

High Fructose Corn Syrup  

Type

  • Topical Descriptor

Broader concept

Entry terms

  • Corn Sugar
  • Glucose Fructose Syrup
  • Glucose-Fructose Syrup
  • High Fructose Maize Syrup
  • High-Fructose Maize Syrup
  • Isoglucose
  • Maize Syrup
  • Maize Syrup, High-Fructose
  • Sugar, Corn
  • Syrup, Glucose-Fructose
  • Syrup, High-Fructose Maize
  • Syrup, Maize

Scope note

  • 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.

History note

  • 2015

In other languages

URI

http://www.yso.fi/onto/mesh/D066248

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