Fischer projections) of<unk>  (left) and glucose (right)<unk>  <unk> , also known as glucose–fructose, isoglucose and glucose–fructose<unk> , is a sweetener made from corn starch. As in the production of conventional corn<unk> , the starch is broken down into glucose by enzymes. To make<unk> , the corn<unk>  is further processed by D-xylose isomerase to convert some of its glucose into<unk> .<unk>  was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener,<unk>  is often compared to granulated sugar, but manufacturing advantages of<unk>  over sugar include that it is easier to handle and cheaper. "HFCS 42" and "HFCS 55" refer to dry weight<unk>  compositions of 42% and 55% respectively, the rest being glucose.<unk>  42 is mainly used for processed foods and breakfast cereals, whereas<unk>  55 is used mostly for production of soft drinks. The United States Food and Drug Administration states that it is not aware of evidence showing that<unk>  is less safe than traditional sweeteners such as sucrose and honey. Uses and exports of<unk>  from American producers have grown steadily during the early 21st century.
High-fructose corn syrup
Corn starch
Dover's powder
Godbold's Vegetable Balsam
Witch's milk
Icodextrin
Wettable powder
Baby powder