HFCs

High-fructose corn syrup (HFCS) is any of a group of corn syrups that have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form. The typical types of HFCS are: HFCS 90 (most commonly used in baked goods) which is approximately 90 ructose and 10% glucose; HFCS 55 (most commonly used in soft drinks) which is approximately 55 ructose and 45% glucose; and HFCS 42 (most commonly used in sports drinks) which is approximately 42 ructose and 58% glucose.
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High fructose corn syrup

Compounds containing only hydrogen, fluorine, and carbon atoms. They were introduced as alternatives to ozone depleting substances in serving many industrial, commercial, and personal needs. HFCs are emitted as by-products of industrial processes and are also used in manufacturing. They do not significantly deplete the stratospheric ozone layer, but they are powerful greenhouse gases with global warming potentials ranging from 140 (HFC-152a) to 11,700 (HFC-23).

Produced from converting to fructose a portion of naturally occurring glucose in starch produced from corn. A natural sweetener, HFCS production expanded during the 1980s as a substitute for higher-cost sugar used in soft drinks. HFCS-55 (55% fructose), which is as sweet as sugar, has almost completely replaced liquid sugar in beverages. HFCS-42 (42% fructose) is roughly 90% as sweet as sugar, and is mainly used in cereal, baking, dairy, and processed foods. HFCS and two other corn-derived sweeteners (glucose syrup and dextrose) accounted for approximately 55% of total U.S. natural (caloric) sweetener use in recent years.