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“125.00% Mean 149.17% Standard Deviation 43.47%”
― Culinary Reactions: The Everyday Chemistry of Cooking
― Culinary Reactions: The Everyday Chemistry of Cooking
“High-fructose corn syrup is made by using other enzymes to convert some of the glucose into the sweeter simple sugar fructose. To get a syrup that has the same sweetness as sucrose syrup, a ratio of 55 percent fructose to 45 percent glucose is used. This is called HFCS 55. This is the same ratio of fructose to glucose that honey has. Because US corn is subsidized and sugar has tariffs and quotas, high-fructose corn syrup is less expensive than sugar. But for the most part, it is flavorless honey.”
― Culinary Reactions: The Everyday Chemistry of Cooking
― Culinary Reactions: The Everyday Chemistry of Cooking
