[ High-Fructose Corn Syrup, HFCS ]
Corn syrup which has undergone enzymatic processing to convert a portion of its glucose into fructose.
HFCS-55, containing 55% fructose and 42 percent glucose, is the most widely used HFCS in processed foods and soft drinks. Other ratios are less common but since the 1970s, there has been an increasing amount of HFCS in processed foods and beverages, due to in part to lower cost, easier handling, higher stability and, owing to its higher percentage of fructose, higher sweetness and increased orexigenesis.