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[Avalux]

95. Please read this:

HFCS is produced from corn. The corn grain undergoes several unit processes starting with steeping to soften the hard corn kernel followed by wet milling and physical separation into corn starch (from the endosperm); corn hull (bran) and protein and oil (from the germ). Corn starch composed of glucose molecules of infinite length, consists of amylose and amylopectin and requires heat,
caustic soda and/or hydrochloric acid plus the activity of three different enzymes to break it down into the simple sugars glucose and fructose present in HFCS. An industrial enzyme, -amylase produced from Bacillus spp., hydrolyzes corn starch to short chain dextrins and oligosaccharides. A second enzyme, glucoamylase (also called amyloglucosidase), produced from fungi such as Apergillus, breaks dextrins and oligosaccharides to the simple sugar glucose. The product of these two enzymes is corn syrup also called glucose syrup.

The third and relatively expensive enzyme used in the process is glucose isomerase (also called D-glucose ketoisomerase or D-xylose ketolisomerase), that converts glucose to fructose.
While -amylase and glucoamylase are added directly to the processing slurry, pricey glucose isomerase is immobilized by package into columns where the glucose syrup is passed over in a liquid chromatography step that isomerizes glucose to a mixture of 90% fructose and 10% glucose (HFCS-90). Whereas inexpensive -amylase and glucoamylase are used only once, glucose isomerase isre used until it loses most of its enzymatic activity. The amylase and glucoamylase used in HFCS processing have been genetically modified to improve their heat stability for the production of HFCS.

In the US, four companies control 85% of the $2.6 billion HFCS business—Archer Daniels Midland, Cargill, Staley Manufacturing Co, and CPC International. With clarification and removal of impurities, HFCS-90 is blended with glucose syrup to produce HFCS-55 (55%
fructose) and HFCS-42 (42% fructose). Both HFCS-55 and HFCS-42 have several functional advantages in common, but each has unique properties that make them attractive to specific food manufacturers. Because of its higher fructose content, HFCS-55 is sweeter than sucrose and is thus used extensively as sweetener in soft, juice, and carbonated drinks. HFCS-42 has a mild
sweetness and does not mask the natural flavors of food. Thus it is used extensively in canned fruits, sauces, soups, condiments, baked goods, and many other processed foods. It is also used heavily by the dairy industry in yogurt, eggnog, flavored milks, ice cream, and other frozen desserts. The use of HFCS has increased since its introduction as a sweetener (Figure 2). Although,
its use peaked in 1999, it rivals sucrose as the major sweetener in processed foods. The US is the major user of HFCS in the world, but HFCS is manufactured and used in many countries around the world (Vuilleumier,1993).

http://www.academicjournals.org/bmbr/PDF/Pdf2010/Dec/Parker%20et%20al.pdf

I recommend reading the entire article at the link.