Enzymes that catalyse the interconversion of the two sugars, glucose and fructose. As fructose is chemically more stable than glucose, a mixture of glucose and fructose with the enzyme will end up almost entirely as fructose. This is valuable for the food industry, as fructose is substantially sweeter than glucose, and so more sweetness per gram is achieved using fructose. The usual use for glucose isomerase is to take glucose made by hydrolysis of corn starch and turn it into a mixture of mostly fructose with some glucose. The corn starch is broken down using amylases. The result is called high-fructose corn syrup (HFCS). Invertase takes sucrose and turns it into glucose and fructose.