Culinary Reactions Quotes

“High-fructose corn syrup is made by using other enzymes to convert some of the glucose into the sweeter simple sugar fructose. To get a syrup that has the same sweetness as sucrose syrup, a ratio of 55 percent fructose to 45 percent glucose is used. This is called HFCS 55. This is the same ratio of fructose to glucose that honey has. Because US corn is subsidized and sugar has tariffs and quotas, high-fructose corn syrup is less expensive than sugar. But for the most part, it is flavorless honey.”
― Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking

“125.00% Mean     149.17% Standard Deviation     43.47%”
― Simon Quellen Field, Culinary Reactions: The Everyday Chemistry of Cooking