Brian Christiansen wrote:
> What is the difference between HFCS and "regular" corn syrup. It is easy
> enough to look up the chemical difference, but what is the practical
> difference (sweetening power, taste, price,etc). Some products list one or
> the other, and some (Hunt's and Heinz Ketchup, Aunt Jemima syrup, among
> others) list both on their ingredient label.
>
> Brian Christiansen
>
>


Fructose is twice as sweet as glucose (dextrose).

Sucrose is a double-sugar (disaccharide) made up of one glucose and one
fructose. If you separate the two (with enzymes or by cooking with an
acid catalyst) you get invert sugar syrup. Kind of a colorless
artificial honey.

Corn sugar is dextrose, so I assume ADM or Cargill or somebody like that
came up with a process for making an equivalent of invert sugar syrup
out of corn starch instead of beet or cane sugar -- corn sugar is much
cheaper in the US due to government price supports on sugar.

I have no references for this info except my own memory, which is
probably flawed, but it should give you some search words. HTH :-)

Best regards,
Bob