high-fructose corn syrup

American  

[hahy-fruhk-tohs, ‑-frook‑, ‑-frook‑] / ˈhaɪˌfrʌk toʊs, ‑ˌfrʊk‑, ‑ˌfruk‑ /

noun

1. corn syrup to which enzymes have been added to change some of the glucose to fructose, making the product sweeter than regular corn syrup. HFCS

---

Etymology

Origin of high-fructose corn syrup

First recorded in 1970–75

Example Sentences

Scientists generally define them as items with ingredients that you wouldn’t typically find in a home kitchen, like high-fructose corn syrup and emulsifiers.

From The Wall Street Journal

Nutrition researchers generally define ultraprocessed foods as items containing ingredients that aren’t generally found in a home kitchen, such as high-fructose corn syrup and emulsifiers.

From The Wall Street Journal

Its house label’s products are formulated without artificial flavors and sweeteners, synthetic colors, or high-fructose corn syrup.

From Salon

High-fructose corn syrup, a much-criticized sweetener, is disappearing from places you wouldn’t have even thought to look for it.

From The Wall Street Journal

Researchers consider the foods as those made with ingredients not normally found in a home kitchen, including high-fructose corn syrup and emulsifiers such as soy lecithin.

From The Wall Street Journal