Used in Food Industry

HFCS is among the sweeteners that mostly replaced sucrose (table sugar) in the food industry. Factors include production quotas of domestic sugar, import tariff on foreign sugar, and subsidies of U.S. corn, raising the price of sucrose and lowering that of HFCS, making it cheapest for many sweetener applications.The relative sweetness of HFCS 55, used most commonly in soft drinks, is comparable to sucrose.

Because of its superficially similar sugar profile and lower price, HFCS has been used illegally to "stretch" honey. Assays to detect adulteration with HFCA use differential scanning calorimetry and other advanced testing methods

Composition of HFCS

HFCS is 24% water, the rest mainly fructose and glucose with 0–5% unprocessed glucose oligomers,HFCS 55 (≈55% fructose if water were removed) is mostly used in soft drinks; HFCS 42 is used in beverages, processed foods, cereals, and baked goods. HFCS-90 has some niche uses but mainly mixed with HFCS 42 to make HFCS 55.