High Fructose Syrup is manufactured by converting corn starch into glucose syrup through enzymatic hydrolysis, followed by partial isomerization of glucose to fructose using glucose isomerase. The process yields HFCS-42 (42% fructose) and HFCS-55 (55% fructose, used predominantly in soft drinks). HFCS-55 has a sweetness profile virtually identical to sucrose, making it a direct functional replacement. The liquid form offers practical advantages including easier handling, precise metering, and enhanced browning in baked goods.