High-fructose corn syrup

High-fructose corn syrup (HFCS) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose. It is used globally in the food and beverage industry, primarily because it is cheaper than sucrose (table sugar) due to the availability of corn subsidies in the United States and a tariff on imported sugar. HFCS is found in a variety of products, including soft drinks, packaged foods, and baked goods.

Composition and Production

HFCS is composed of either 42% or 55% fructose, with the remaining sugars being primarily glucose and higher sugars. The two most common forms of HFCS are HFCS 55 (approximately 55% fructose and 42% glucose) and HFCS 42 (approximately 42% fructose and 53% glucose). HFCS 55 is commonly used in soft drinks, while HFCS 42 is used in many processed foods and baked goods.

The production of HFCS begins with milling corn to produce corn starch. The corn starch is then processed into corn syrup, which is nearly 100% glucose. Enzymes are added to the corn syrup to convert some of the glucose into fructose in a process called isomerization. The resulting syrup undergoes further processing to adjust the levels of fructose to desired concentrations.

Health Concerns

The consumption of HFCS has been linked to various health issues, including obesity, diabetes, and metabolic syndrome. Critics argue that the body metabolizes fructose differently from glucose, leading to increased fat storage and liver stress. However, the scientific community remains divided, with some studies suggesting that HFCS is no more harmful than other forms of sugar when consumed in moderation.

Regulation and Labeling

In the United States, the Food and Drug Administration (FDA) regulates the use of HFCS in food products. The FDA has recognized HFCS as safe for consumption, but recommends moderation in the intake of all sugars, including HFCS. Labeling laws require that HFCS be listed in the ingredients list on food packaging.

Environmental and Economic Aspects

The production of HFCS has significant environmental impacts, including water usage, pesticide application, and energy consumption associated with corn cultivation and processing. Economically, the use of HFCS supports the corn industry, but has been criticized for contributing to overproduction and the associated environmental degradation.

See Also

• Sugar
• Corn syrup
• Obesity
• Diabetes mellitus
• Metabolic syndrome

References

   This article is a nutrition-related stub. You can help WikiMD by expanding it!

High-fructose_corn_syrup

• 

  Structural formulae of D-Fructose and D-Glucose

• 

  US Sweetener consumption, 1966 to 2013