Isoglucose

A starch-derived fructose sweetener: starch is dispersed in water and enzymatically hydrolysed into glucose syrups, then glucose isomerases isomerize the resulting glucose to fructose. Isoglucose preparations made from corn starch are known as high-fructose corn syrups. It sweetens soft drinks, baked goods, and many processed foods, offering manufacturers a liquid sweetener cheaper than sucrose in many markets — though its use is regulated differently across regions. Labelling rules for it differ noticeably between the EU, the US, and other markets.