- High fructose corn syrup (HFCS) is a liquid sweetener made from corn starch.
How is it Made?
High fructose corn syrup is produced through:
- Corn Starch Extraction: Starch is extracted from corn kernels and broken down into glucose using enzymes.
- Enzymatic Conversion: Some of the glucose is converted into fructose using the enzyme glucose isomerase, increasing its sweetness.
- Purification: The resulting syrup is filtered and adjusted to the desired fructose concentration, typically HFCS-42 (42% fructose) or HFCS-55 (55% fructose), with the remainder being glucose and water.
Uses
Food Production
- Sweetener: Found in soft drinks, baked goods, candies, and condiments as a primary sweetening ingredient.
- Preservative: Helps retain moisture in products like bread and baked goods, extending shelf life.
- Texture Enhancer: Improves the texture and mouthfeel of processed foods, especially in beverages and syrups.
Pharmaceuticals
- Used as a sweetener in liquid medications to improve palatability, such as cough syrups and oral solutions.
Key Facts
- High fructose corn syrup is widely used in processed foods and beverages, particularly in the United States.
- HFCS-55 is most commonly used in soft drinks, while HFCS-42 is used in baked goods and processed foods.
- It is cost-effective and blends easily with other ingredients due to its liquid form.
Health Benefits and Safety
- Potential Health Benefits:
- HFCS provides a readily available source of energy due to its glucose and fructose content.
- Possible Side Effects:
- Excessive consumption of HFCS is associated with health risks such as obesity, insulin resistance, and liver fat accumulation.
- While HFCS is similar to sugar in its composition, overconsumption of any added sugars can negatively impact overall health.