High fructose corn syrup is used in many foods and drinks to improve the flavor and sweetness, but severely raises an individual's blood sugar.
Excessive fructose corn syrup is particularly used in processed foods, cereals, baked items, and a few beverages. HFCS 55 is used often in gentle drinks. Sucrose (sugar), the sweetener, is made by crystallizing sugar cane or beet juice.
Excessive fructose corn syrup become widely embraced by means of food formulators, and its use grew between the mid-1970s and mid-1990s, basically as a substitute for sucrose. This becomes mostly due to its sweetness similar to that of sucrose, advanced stability and capability, and simplicity of use.
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