high fructose corn syrup

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HIGH FRUCTOSE CORN SYRUP Presented by Utpal Deori M.Sc. Biotechnology 2 nd semester Roll No: - 18 Centre for Studies in Biotechnology Dibrugarh University

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Page 1: High Fructose Corn Syrup


Presented byUtpal Deori

M.Sc. Biotechnology 2nd semester Roll No: - 18

Centre for Studies in BiotechnologyDibrugarh University

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What is high fructose corn syrup (HFCS) History Production and Chemical reactions Types of HFCS Why do food manufacturers use it? Which food products have HFCS? Use of HFCS in U.S from 1967-2007 Nutritional value of HFCS

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What is HFCS?

Liquid Sweetener made from corn Most sugar- -> sugar cane or beets Identical in composition to table sugar Table sugar = 50% glucose and 50% fructose HFCS contains either

55% fructose and 45% glucose 42% fructose and 58% glucose

GlucoseSimplest form of sugar (monosaccharide)serves as a building block for most carbohydrates

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Fructose Simplest form of sugar (monosaccharide)commonly found in fruits and honey

4 calories per gramSame as table sugar

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History of HFCS:

Beginning in the late 1950s and 60s, HFCS was developed by the Japanese and it started being used in the 1970s.

Marshal and Kooi developed an enzyme called Glucose isomerase in 1957 from Pseudomonas hydrophila.

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Production and Chemical reaction of HFCS

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Types of HFCS:

HFCS 42: 42% fructose and 58% glucose. Used in confectionary products.

HFCS 55: 55% fructose and 45% glucose. Used in processed foods.

HFCS 90: 90% fructose and 10% glucose. Blended with HFCS 42 to produce HFCS 55.

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Why do food manufacturers use it?

Cheaper than sugar Lower manufacturing costs Easy to transport Flavor enhancement for both sweet and spice flavors

Baked goods, fruit fillings, tomato products, canned fruit, beverages

Enhances moisture control, retards spoilage, enhances texture and extends product freshness Baked goods, granola, breakfast and cereal bars

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Why do food manufacturers use it?

No crystallization  High solubility Browning Provides greater stability than sucrose.

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Which food products use HFCS?Examples:

Baked goodsYogurtSpaghetti sauceKetchup and condimentsSalad dressingBeveragesGranolaBreakfast and cereal barsCanned and frozen fruitFrozen beverage concentrate

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Nutritional Values of HFCS

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Recent Research on HFCS

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Aim of the study:

1) Re-examine the fructose content in previously tested beverages using two additional assay methods capable of detecting other sugars, especially maltose,

2) Compare data across all methods to determine the actual free fructose-to-glucose ratio in beverages made either with or without high-fructose corn syrup (HFCS), and

3) Expand the analysis to determine fructose content in commonly consumed juice products.

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Fig: Concentration of Free fructose and Fructose: Glucose ratio on HFCS label and No HFCS label products

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Conclusion This study supports and strengthens previous findings

regarding the fructose content of SSBs and provides new information on the sugar composition and overall fructose content of commonly consumed SSB and juice products.

The results support the initial findings, suggesting that the most popular sodas made with HFCS as the sole added sweetener have an F:G ratio of 60:40, indicating 50% more fructose than glucose and a meaningful difference from the equivalent F:G ratio observed in table sugar (sucrose).

Certain fruit juices contained fructose, however, some contained more total fructose than sodas, often with 50% more fructose than glucose.

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References:[1] Bray GA, Nielson SJ, Popkin BM. Consumption of high-fructose corn

syrup in beverages may play a role in the epidemic of obesity. Am. J. Clin. Nutr., 2004;79 (4): 537-543.

[2] Dufault R, LeBlanc B, Schnoll R. Mercury from Chlo-alkali plants: measured concentrations in food product sugar. Environ. Health 2011;8: 2 doi10.1186/1476-069X-8-2.

[3] Goran MI, Ulijaszek SJ, Ventura EE. High fructose corn syrup and diabetes prevalence: a global perspective. Glob Public Health 2013;8:55–64.

[4] Johnson RJ, Nakagawa T, Sanchez-Lozada LG, Shaflu M, Sundaram S, Le M, et al. Sugar, uric acid, and the etiology of diabetes and obesity. Diabetes 2013;62:3307–15.

[5] Lyssiotis CA, Cantley LC. Metabolic syndrome: F stands for fructose and fat. Nature 2013; 502:181–2.

[6] Vos MB, Lavine JE. Dietary fructose in nonalcoholic fatty liver disease. Hepatology 2013;57:2525–31.

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