High-fructose corn syrup, applications

High fructose corn syrup (MFCS) has emerged In recent years as an alternative nutritional sweetener to sucrose. However, the use of HFCS has been confined to those applications suited to liquid syrups, In particular the beverage and canning sectors of the market. The manufacture of fructose as a crystalline product would open up further market opportunities for the sweetener. One company In the USA Is producing crystalline fructose In commodity quantities (1), but at a higher price than sucrose. 

The food industry is a fertile area for biocatalysis applications high-fructose corn syrup (HFCS) from glucose with glucose isomerase, the thermolysin-catalyzed synthesis of the artificial sweetener Aspartame , hydrolysis of lactose for lactose-intolerant consumers, and the synthesis of the nutraceutical i-camitine in a two-enzyme system from "ybutyrobetaine all serve as examples. 

Microbacteruim arborescens, Streptomyces rubiginosus var., or Streptomyces murinus) Produced as an off-white to tan, brown, or pink, amorphous powder, granules, or a liquid by controlled fermentation using any of the above-named organisms. The products may be soluble in water but practically insoluble in alcohol, in chloroform, and in ether, or if immobilized, may be insoluble in water and partially soluble in alcohol, in chloroform, and in ether. Major active principle glucose (or xylose) isomerase. Typical applications manufacture of high-fructose corn syrup and other fructose starch syrups. 

High-fructose corn syrup has become one of the great success stories in the recent history of food processing in the United States. It has replaced sucrose in many applications, including nearly all soft drinks and fruit beverages, and in many jams and jellies, cookies, gum, baked goods, and other processed foods. Consumption of HFCS in the United States has increased from about 2 million metric tons (2.2 million short tons) in 1980 to just over 8 million metric tons (8.8 million short tons) in 2000. 

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