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Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter compound due to higher levels of fructose. Light corn syrup is corn syrup seasoned with vanilla flavor and salt. ) 2  Light corn syrup is clear and tastes moderately sweet. 3  Dark corn syrup is a combination of corn syrup and molasses (or Refiners' syrup), caramel color and flavor, salt, and the preservative sodium benzoate.
Some plants, such as sugar cane and sugar beet, accumulate high levels of sucrose and as such are used as commercial sources of sugar. A stalk of the cane plant contains about 14% sugar and sugar beets contain about 19%. Sucrose is a disaccharide, made up of the two sugar units, glucose and fructose (monosaccharides). It is present in honey, maple syrup, fruits, berries, and vegetables. It is also added to food products as crystalline sucrose (granulated, brown sugars) or in liquid form.