High fructose corn syrup
High Fructose Corn Syrup
High fructose corn syrup (HFCS), pronounced /haɪ frʌktəʊs kɔːrn sɪrəp/, is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose.
Etymology
The term "high fructose corn syrup" is derived from its high fructose content compared to regular corn syrup, which is primarily glucose. The term was first used in the late 20th century when the product was developed as a cheaper alternative to sugar in the food industry.
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 glucose isomerase. The resulting syrup (after enzyme conversion) contains approximately 42% fructose and is HFCS 42. Some of the 42% fructose HFCS is then purified to 90% fructose, HFCS 90. To make HFCS 55 (used in soft drinks), approximately half of the glucose in HFCS 42 is converted to fructose.
Usage
High fructose corn syrup is used in a variety of food products, including soft drinks, processed foods, cereals, and baked goods. It is often used as a cheaper alternative to sugar, and has been linked to a variety of health issues, including obesity, diabetes, and heart disease.
Related Terms
External links
- Medical encyclopedia article on High fructose corn syrup
- Wikipedia's article - High fructose corn syrup
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