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High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, [1] [2] is a sweetener made from corn starch. As in the production of conventional corn syrup , the starch is broken down into glucose by enzymes.
Glucose syrup was the primary corn sweetener in the United States prior to the expanded use of high fructose corn syrup production in 1964. [14] HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. [ 15 ]
Fructose can be bad for your health when consumed as part of high-fructose corn syrup in processed foods. Past studies have linked high-fructose corn syrup intake to many diseases, including cancer.
The reaction is carried out at a pH = 4.6–5.2 and a temperature of 55–60 °C. [11] Corn syrup has between 20% and 95% glucose in the dry matter. [139] [140] The Japanese form of the glucose syrup, Mizuame, is made from sweet potato or rice starch. [141] Maltodextrin contains about 20% glucose. Many crops can be used as the source of starch.
Fructose “is the sweetest of the common sugars,” McGee says, which makes high-fructose sweeter than regular corn syrup. Unlike corn syrup, high-fructose corn syrup is not sold on the shelves ...
Sugar is hidden in over 80% of processed foods under a variety of names, including high-fructose corn syrup. Here's why it's bad for you.
Fructose is also 73% sweeter than sucrose at room temperature, allowing diabetics to use less of it per serving. Fructose consumed before a meal may reduce the glycemic response of the meal. [65] Fructose-sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with either sucrose or glucose. [12]
A new study by the University of California indicates that high fructose corn syrup could be just as unhealthy as some nutrition experts have thought. In short, the first tests conducted on humans ...