high fructose corn syrup was first used in 2001.
when was high fructose corn syrup first used?
2001
high-fructose corn syrup





























high-fructose corn syrup (hfcs), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch. as in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. to make hfcs, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. hfcs was first marketed in the early 1970s by the clinton corn processing company, together with the japanese agency of industrial science and technology where the enzyme was discovered in 1965.
high-fructose corn syrup
bullet::::- root beer: carbonated water, high fructose corn syrup, caramel color, natural and artificial flavors, potassium benzoate (preservative), sucralose





























bullet::::- tiki punch: carbonated water, high fructose corn syrup, citric acid, potassium benzoate, gum acacia, natural and artificial flavor, glyceryl abietate, red 40





























bullet::::- orange soda: carbonated water, high fructose corn syrup, citric acid, potassium benzoate (preservative), modified corn starch, glyceryl acetate, natural flavor, yellow 6, vitamin c (ascorbic acid), sucralose, calcium disodium edta, red 40





























bullet::::- black cherry: carbonated water, high fructose corn syrup, citric acid, natural and artificial flavors, potassium benzoate (preservative), caramel color, red 40, sucralose, blue 1
shasta (soft drink)