High Fructose Corn Syrup
WHAT IS HIGH FRUCTOSE CORN SYRUP?
* High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages, particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient, it was first produced in Japan in the late 1960s, then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally as sweet as table sugar, blends well with other foods, helps foods to maintain a longer shelf life, and is less expensive (due to government subsidies on corn) than other sweeteners. It can be found in a variety of food products including soft drinks, salad dressings, ketchup, jams, sauces, ice cream and even bread.
The enzyme process that changes the 100% glucose corn syrup into HFCS 42 is as follows: 1. alpha-amylase – produces shorter chains of sugars called oligosaccharides from raw cornstarch. 2. Glucoamylase – breaks the oligosaccharides down even further to yield the simple sugar glucose. 3. Xylose isomerase (aka glucose isomerase) – converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in.
* has the same calories from sugar, honey
There are two types of high fructose corn syrup found in foods today: * HFCS-55 (the main form used in soft drinks) contains 55% fructose and 45% glucose. * HFCS-42 (the main form used in canned fruit in syrup, ice cream, desserts, and baked goods) contains 42% fructose and 58% glucose.
WHAT ARE THE BENEFITS OF HIGH FRUCTOSE CORN SYRUP? * Low Calorie and Generally Recognized as Safe * HFCS's calorie content is similar to table sugar, about 4 calories per gram. It is also a food product "generally recognized as safe" by the U.S. Food and Drug Administration. * Ubiquitous, Well-Preserved Food at Low Prices * Food manufacturers favor HFCS because
* High fructose corn syrup (HFCS) is a calorie-providing sweetener used to sweeten foods and beverages, particularly processed and store-bought foods. It is made by an enzymatic process from glucose syrup that is derived from corn. A relatively new food ingredient, it was first produced in Japan in the late 1960s, then entered the American food supply system in the early 1970s. HFCS is a desirable food ingredient for food manufacturers because it is equally as sweet as table sugar, blends well with other foods, helps foods to maintain a longer shelf life, and is less expensive (due to government subsidies on corn) than other sweeteners. It can be found in a variety of food products including soft drinks, salad dressings, ketchup, jams, sauces, ice cream and even bread.
The enzyme process that changes the 100% glucose corn syrup into HFCS 42 is as follows: 1. alpha-amylase – produces shorter chains of sugars called oligosaccharides from raw cornstarch. 2. Glucoamylase – breaks the oligosaccharides down even further to yield the simple sugar glucose. 3. Xylose isomerase (aka glucose isomerase) – converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in.
* has the same calories from sugar, honey
There are two types of high fructose corn syrup found in foods today: * HFCS-55 (the main form used in soft drinks) contains 55% fructose and 45% glucose. * HFCS-42 (the main form used in canned fruit in syrup, ice cream, desserts, and baked goods) contains 42% fructose and 58% glucose.
WHAT ARE THE BENEFITS OF HIGH FRUCTOSE CORN SYRUP? * Low Calorie and Generally Recognized as Safe * HFCS's calorie content is similar to table sugar, about 4 calories per gram. It is also a food product "generally recognized as safe" by the U.S. Food and Drug Administration. * Ubiquitous, Well-Preserved Food at Low Prices * Food manufacturers favor HFCS because