On Wed 14 May 2008 06:26:36p, Dan Abel told us...

In article ,
Sqwertz wrote:

Wayne Boatwright wrote:

But my understanding is that corn syrup such as Karo is *not* the same
thing as high fructose corn syrup. Am I wrong?

Corn Syrup is dextrose. HFCS is highly processed corn syrup
processed with enzymes into fructose. They're all sugar, but I'd
favor the more unprocessed product over the processed product any day.

Doesn't look that much different to me:

http://en.wikipedia.org/wiki/High_fructose_corn_syrup

You take corn, add a couple of enzymes, and you have corn syrup. Add
one more enzyme, and you have high fructose corn syrup.


Yes, I don't see much difference. The only thing different in using any
corn syrup is that is reacts differently in recipes from granulated cane
sugar, but that's mostly because it's a liquid. It's a benefit in some
recipes because it retards crystalization, e.g., candies.

--
Wayne Boatwright
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