- Concept UI
- M0593348
- Registry Numbers
- 0
- Scope Note
- Syrup made from corn used widely in foods and beverages as a cheaper alternative sweetener to SUCROSE (common table sugar). It is generated by enzymatic processing of natural corn syrup to produce a liquid most widely composed of 42 or 55% FRUCTOSE, GLUCOSE, and various POLYSACCHARIDES.
- Terms
-
High Fructose Corn Syrup
Preferred Term
Term UI
T858207
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)
-
Corn Sugar
Term UI
T858208
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)
-
High-Fructose Maize Syrup
Term UI
T858209
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)
-
Maize Syrup
Term UI
T858210
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)
-
Glucose-Fructose Syrup
Term UI
T858212
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)
-
Isoglucose
Term UI
T858213
Date04/10/2014
LexicalTag
NON
ThesaurusID
NLM (2015)