In many cases, HFCS has replaced sucrose, or table sugar, for sweetening –HFCS is easier to handle than sucrose since it is a liquid and it is also cheaper to use.
Major users of HFCS- 42 (i.e. 42 percent fructose) include some segments of the beverage industry, instant breakfast drink, cereal and bakery producers, multiple-use food manufacturers, the dairy industry, chocolate syrup, cocoa and dessert toppings and the confectionery industry.
Sugar is used in cream in combination with HFCS for sweetening and to control freezing point. In commercial baking industry HFCS is to sweeten biscuits and cakes.
Very little is used in the confectionary industry because of its resistance to crystallization, a primary sweetener requirements, However, its tendency to develop color is useful in the manufacture of fudge, caramel and toffee.
The advantages of using HFCS including:
*extra-sweetness
*Solubility
*Inexpensive
*Transportability
*Contribution to food consistency
*Stability at various temperatures
*Longer shellfire
*Humectants properties
Food manufacturers love HFCS because it tastes much sweeter than sugar, this means they can use less of it and save on their manufacturing costs.
The uses of high fructose corn syrup
