high fructose corn syrup
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HIGH FRUCTOSE CORN SYRUP
Presented byUtpal Deori
M.Sc. Biotechnology 2nd semester Roll No: - 18
Centre for Studies in BiotechnologyDibrugarh University
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
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
Fructose Simplest form of sugar (monosaccharide)commonly found in fruits and honey
4 calories per gramSame as table sugar
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.
Production and Chemical reaction of HFCS
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.
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
Why do food manufacturers use it?
No crystallization High solubility Browning Provides greater stability than sucrose.
Which food products use HFCS?Examples:
Baked goodsYogurtSpaghetti sauceKetchup and condimentsSalad dressingBeveragesGranolaBreakfast and cereal barsCanned and frozen fruitFrozen beverage concentrate
Nutritional Values of HFCS
Recent Research on HFCS
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.
Fig: Concentration of Free fructose and Fructose: Glucose ratio on HFCS label and No HFCS label products
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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