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In page Glucose:

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In the US, almost exclusively corn[citation needed] (more precisely, corn syrup) is used as glucose source for the production of isoglucose, which is a mixture of glucose and fructose, since fructose has a higher sweetening power – with same physiological calorific value of 374 kilocalories per 100 g.[citation needed] The annual world production of isoglucose is 8 million tonnes (as of 2011).[1] When made from corn syrup, the final product is high-fructose corn syrup (HFCS).