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A comment on High fructose corn syrup rebranded as 'corn sugar'. Parent comment

Re:High fructose corn syrup rebranded as 'corn sugar' by nopassrecover on Tuesday September 14, 2010 @12:38PM (#1691187)
Just like distinguishing baking soda from baking powder.
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Re:High fructose corn syrup rebranded as 'corn sugar' by philwelch on Tuesday September 14, 2010 @01:18PM (#1691345)
Have you ever eaten something baked by someone who missed that distinction? It is an unpleasant experience.
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Re:High fructose corn syrup rebranded as 'corn sugar' by zbanks on Tuesday September 14, 2010 @03:26PM (#1691915)
Baking soda = sodium bicarbonate = a base

Baking powder = a base + a (dry) acid (+ an anti-caking agent)

Baking soda lowers acidity of foods. Baking powder, however, will create air bubbles whenever exposed to moisture. ("Double-acting" versions create a second wave of bubbles after being heated to around 150F. This is actually kind of a Big Deal.)

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Re:High fructose corn syrup rebranded as 'corn sugar' by blackguardx on Tuesday September 14, 2010 @02:53PM (#1691771)
Baking powder has baking soda as an ingredient.
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