Search
Descriptor English: High Fructose Corn Syrup
Descriptor Spanish: Jarabe de Maíz Alto en Fructosa
Descriptor almíbar de maíz rico en fructosa
Entry term(s) jarabe de maíz alto en fructosa
jarabe de maíz rico en fructosa
Scope note: Jarabe de maíz ampliamente utilizado en alimentos y bebidas como alternativa edulcorante más barata que la SACAROSA (azúcar común). Es generado mediante procesado enzimático del jarabe de maíz natural hasta conseguir un líquido constituido generalmente por 42-45 por ciento de FRUCTOSA, GLUCOSA y diversos POLISACÁRIDOS.
Descriptor Portuguese: Xarope de Milho Rico em Frutose
Descriptor French: Sirop de maïs à haute teneur en fructose
Entry term(s): Corn Sugar
Glucose Fructose Syrup
Glucose-Fructose Syrup
High Fructose Maize Syrup
High-Fructose Maize Syrup
Isoglucose
Maize Syrup
Maize Syrup, High-Fructose
Sugar, Corn
Syrup, Glucose-Fructose
Syrup, High-Fructose Maize
Syrup, Maize
Tree number(s): D09.301.831.500
D09.947.500.500
D27.720.372.300.353.609.750.500
G07.203.300.362.831.500
G07.203.300.514.500.400.700.750.500
J02.500.362.831.500
J02.500.514.500.400.700.750.500
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D066248
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.
Allowable Qualifiers: AD administration & dosage
AE adverse effects
AG agonists
AI antagonists & inhibitors
AN analysis
BL blood
CF cerebrospinal fluid
CH chemistry
CL classification
CS chemical synthesis
EC economics
HI history
IM immunology
IP isolation & purification
ME metabolism
PD pharmacology
PK pharmacokinetics
PO poisoning
RE radiation effects
SD supply & distribution
ST standards
TO toxicity
TU therapeutic use
UR urine
Pharm Action: Sweetening Agents
Public MeSH Note: 2015
History Note: 2015
DeCS ID: 55616
Unique ID: D066248
NLM Classification: QU 81
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2015/01/01
Date of Entry: 2014/06/26
Revision Date: 2017/06/28
High Fructose Corn Syrup - Preferred
Concept UI M0593348
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.
Preferred term High Fructose Corn Syrup
Entry term(s) Corn Sugar
Glucose Fructose Syrup
Glucose-Fructose Syrup
High Fructose Maize Syrup
High-Fructose Maize Syrup
Isoglucose
Maize Syrup
Maize Syrup, High-Fructose
Sugar, Corn
Syrup, Glucose-Fructose
Syrup, High-Fructose Maize
Syrup, Maize



We want your feedback on the new DeCS / MeSH website

We invite you to complete a survey that will take no more than 3 minutes.

Go to survey