Does anyone know how high fructose corn syrup is made? Is it from
stalks? Is it simply extracted from corn, and it happens to be high
in fructose naturally? Is it processed in some way? I thought it
could involve use of invertase to break down sucrose, but then it
would be high in glucose as well as fructose. Or is fructose added
to the extract? Why is it so common in processed foods (as compared
to plain ordinary corn syrup)?
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