DESCRIPTION

High-Fructose Corn Syrup (HFS) occurs as a water, white to light yellow, somewhat viscous liquid that darkens at high temperatures. It is a saccharine mixture prepared as a clear, aqueous solution from high-dextrose-equivalent corn starch hydrolyzed by the partial enzymatic conversion of glucose (dextrose) to fructose, using an insoluble glucose isomerism preparation that complies with 21CFR 184.1372 and that has been obtained from a pure culture fermentation that produces no antibiotics. It is miscible in all proportions with water.