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NAL Agricultural Thesaurus
U.S. Department of Agriculture

Concept Breadcrumbs

Economics, Trade, Law, Business, Industry > products and commodities > agricultural products > plant products > grain products > corn products > corn syrup > high fructose corn syrup
Plant Production, Gardening > plant products > grain products > corn products > corn syrup > high fructose corn syrup
Economics, Trade, Law, Business, Industry > products and commodities > agricultural products > foods > syrups > corn syrup > high fructose corn syrup
Human Nutrition, Food Safety and Quality > foods > syrups > corn syrup > high fructose corn syrup
Economics, Trade, Law, Business, Industry > products and commodities > agricultural products > plant products > sugar products > syrups > corn syrup > high fructose corn syrup
Plant Production, Gardening > plant products > sugar products > syrups > corn syrup > high fructose corn syrup
Preferred Term:

high fructose corn syrup

Definition:
Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to sucrose (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% fructose, glucose, and various polysaccharides.
Concept Schemes:
NALT Full
Broader Concept:
corn syrup
Related Concepts:
Entry Terms:
  • fructose high corn syrup
  • HFCS (high fructose corn syrup)
  • isoglucose
  • glucose-fructose syrup
  • high-fructose maize syrup
URI:
https://lod.nal.usda.gov/nalt/29198
Download this Concept:
RDF/XMLCreated 2006-01-19, last modified 2019-03-13