ABSTRACT
Contents Introduction ............................................................................................................................ 403 Manufacture ............................................................................................................................ 406
Corn Wet Milling ............................................................................................................... 406 42% High Fructose Corn Syrup ......................................................................................... 406 55% High Fructose Corn Syrup ......................................................................................... 408
Characteristics ......................................................................................................................... 408 Availability, Transport, Storage, Handling, and Shelf Life .........................................................410 Specifications and Analysis .......................................................................................................412 Properties .................................................................................................................................415 Applications .............................................................................................................................416
