Some wonder if there's a connection. Corn syrup is being produced using enzymes and acids sometimes to break down corn starch into fructose, glucose and simple sugars. 13 To produce corn syrups with a fructose level above 50%, syrupsthe 42% fructose syrup is passed through a series of fractionation columns, which separate and hold the fructose content. This produces a high fructose corn syrup with a 42% fructose content. HFCS is composed of either 42 percent or 55 percent fructose, with the remaining sugars being primarily glucose and higher sugars. As use of high-fructose corn syrup has increased, so have levels of obesity and related health problems. It was introduced in the US food supply in 1970 due to escalating cane and beet sugar costs. High fructose corn syrup, the commercial version of corn syrup is used in sweetening common items of food such as cookies, yogurt, cola and canned fruit. It is used in canned fruits and condiments. High fructose corn syrup (HFCS) is a sweetener made from corn found in thousands of foods and beverages on grocery store shelves throughout the United States. A brief history of high fructose corn syrup What is High Fructose Corn Syrup? High fructose corn syrup just happens to make up a significant part of the sugar market because of government subsidies for corn that result in HFCS being extremely cheap for manufacturers to use as a sweetener, and because it is sweeter than other types of sugars, less needs to be used, saving manufacturers even more money. HFCS is a liquid fructose-glucose sweetener made from corn that is commonly substituted for sugar in processed foods. High-fructose corn syrup is chemically similar to table sugar. In short, it is a man-made caloric food sweetener. High-fructose corn syrup is a common sweetener in sodas and fruit-flavored drinks.


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