Excerpt:
High-fructose corn syrup is a major new industrial sweetener. Differentiation of pure honey from mixtures with this syrup can be difficult, since the syrup is highly refined and contains glucose and fructose in approximately the same proportions as in honey. A recent proposal to use the sodium-potassium ratio is shown by literature consultation not to be valid because of the great variability in mineral composition
of honey. Approaches based on unique properties of the syrup should be more rewarding.
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