6

In the age of molecular gastronomy I am surprised that it seems to be impossible to purchase HFCS (High Fructose Corn Syrup) as an ingredient. Why is this?

closed as off-topic by rumtscho Dec 28 '15 at 10:50

  • This question does not appear to be about cooking within the scope defined in the help center.
If this question can be reworded to fit the rules in the help center, please edit the question.

  • 2
    Have you been reading the Huffington Post? Welcome to Seasoned Advice! – Stephie Dec 27 '15 at 23:42
  • 1
    This is an excellent question. I searched, but could not find it for sale anywhere except in industrial quantities. Now, I'd like to know the answer too! – ElmerCat Dec 27 '15 at 23:55
  • 1
    It's quite possible this is an economics question -- if there's little demand for it in small quantities, there's little profit to be made in either bottling it or in stocking it in stores. – Joe Dec 28 '15 at 1:46
  • I'm voting to close this question as off-topic because it is an economics question, not a cooking one. – rumtscho Dec 28 '15 at 10:50
  • @rumtscho Do you have information to demonstrate that this is an issue of economics and not food safety- for instance? – ebpa Dec 28 '15 at 18:30