high-fructose corn syrup
1High-fructose corn syrup — (HFCS) is any of a group of corn syrups that has undergone enzymatic processing to increase its fructose content, and is then mixed with pure corn syrup (100% glucose), becoming a high fructose corn syrup; the types are: HFCS 90 (mostly for… …
2Corn syrup — on a black surface Corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent… …
3corn syrup — syrup prepared from corn. [1900 05, Amer.] * * * Sweet syrup produced by breaking down (hydrolyzing) cornstarch (a product of corn). Corn syrup contains dextrins, maltose, and dextrose and is used in baked goods, jelly and jam, and candy. High… …
4Fructose malabsorption — Classification and external resources Fructose ICD 10 E …
5Corn flakes — Origin Place of origin United States Region or state Battle Creek Sanitarium in Michigan Creator(s) Dr. John Harvey Kellogg (1894) W.K. Kellogg Dish d …
6Corn oil — Corn oil, in a 5 liter plastic bottle Corn oil, plastic jugs in cardboard boxes, 33 lbs …
7Corn starch — Corn starch, cornstarch, cornflour or maize starch is the starch of the corn (maize) grain obtained from the endosperm of the corn kernel. Contents 1 History 2 Use 3 Manufacture …
8Corn construction — refers to the use of corn (maize) in construction. The tassel, leaf, silk, cob in husks, and the stalk are the parts of corn. According to the Michigan Department of Agriculture, corn can be made into fuel, abrasives, solvents, charcoal, animal… …
9Corn allergy — Corn/Maize allergy is a type of food allergy. It can be a difficult allergy to manage, particularly in the United States, due to the high number of food products which contain various forms of corn, such as corn starch, citric acid, modified food …
10Corn steep liquor — is a by product of corn wet milling.[1] It is an important constituent of some growth media. It was used in the culturing of Penicillium during research into penicillin, by American microbiologist Andrew J. Moyer.[citation needed] It is an… …
