date:Oct 09, 2018
arranted negative publicity received by high-fructose corn syrup (HFCS). It has been well-reported that the high-fructose nomenclature is a misnomer in that the term relates to its comparison with pure glucose, yet consumer perceptions are slow to change.
Chemically, the composition of HFCS is nearly identical to sucrose, most commonly ranging from about 52-55% fructose and 45-48% glucose. Moreover, its role in controlling graininess and adding body or chewiness to candy, as well as providing a