High-fructose corn syrup

High-fructose corn syrup

High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a type of corn syrup that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired level of sweetness.

Pronunciation

High-fructose corn syrup: /haɪ 'frʌktəʊs kɔːn sɪrəp/

Etymology

The term "high-fructose corn syrup" is derived from its composition. "High-fructose" refers to the high concentration of fructose, a simple sugar, in the syrup. "Corn syrup" refers to the original source of the sugar, which is corn.

Production

HFCS is produced by milling corn to produce corn starch, then processing that starch to yield corn syrup, which is almost entirely glucose. Some of this glucose is then converted into fructose using the enzyme xylose isomerase. The resulting syrup (after enzyme conversion) contains approximately 42% fructose and is HFCS 42. Some of the 42% fructose is then converted, using enzymatic processing, to create a fructose content of up to 90%. This is HFCS 90. To make HFCS 55 (the main form used in soft drinks), approximately half of the glucose in HFCS 42 is converted to fructose.

Usage

HFCS is used in a variety of food and beverage products for its sweetness and cost benefits. It is commonly found in soft drinks, processed foods, cereals, and baked goods.

Health effects

There is ongoing debate about the health effects of HFCS. Some studies have linked it to obesity, diabetes, and heart disease, while others have found no significant difference in health impact between HFCS and other sweeteners.

Related terms

• Fructose
• Glucose
• Corn syrup
• Sugar
• Obesity
• Diabetes
• Heart disease

External links

• Medical encyclopedia article on High-fructose corn syrup
• Wikipedia's article - High-fructose corn syrup

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