The basic function of food is to keep us alive and healthy. The study of food science involves understanding the nature composition and behavior of food materials under varying conditions of storage processing and use.

February 24, 2015

High fructose corn syrup in soft drinks

High fructose corn syrup is a corn syrup derived product that has been treated with invertase to converted part of the endogenous glucose to fructose.  It is made by milling corn into corn starch, then processing the corn starch into corn syrup which is almost entirely composed of the sugar known as glucose.

Enzymes are added to corn syrup changing the glucose into fructose. Another name for HFCS is ‘isoglucose’.

High fructose corn syrup contains 42% or 55% fructose - HFCS 42 and HFCS 55 products depending on manufacturing process. HFCS 55 is mostly used in soft drinks contain approximately 55 percent fructose and 45 percent glucose.

It is an extra-sweet inexpensive sweetener used mostly in soft drinks and fruit juices. HFCS performs three functions in beverages:
*Sweet taste
*Contribute mouthfeel
*Intensify overall flavor

Since its debut in the 1970s, it use has grown in popularity within the food industry.

Beverages sweetened with HFCS account for 80% of added sugars in the US diet and account for 80% of the recent increase in calorific intake of the global diet.

Between 1970 and 1990, HFCS consumption increased by more than 100 percent, in large part of the switch from sucrose to HFCS in soft drinks.

Consumption of soft drinks increased by 135 percent between 1977 and 2001, and soft drinks are now the largest source of added sugars in the American diet.
High fructose corn syrup in soft drinks

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