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

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    Have you been reading the Huffington Post? Welcome to Seasoned Advice! – Stephie Dec 27 '15 at 23:42
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    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
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    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