Sugars high-fructose corn syrup

Dextrose invert sugar corn syrup high-fructose corn syrup... 

Honey and maple syrup are complex products of high market price (813C — 23%o). The main source of adulteration is cheap high fructose corn syrup (813C — 13%o) or cane sugar (813C —ll%o) and the adulterated product is easily detected at levels as low as 10% or so of added sugar. 

High fructose syrups, prepared from starch, are commonly used instead of sugar. They are generally known as high fructose corn syrup (HFCS) containing 30 percent fructose, 35 percent glucose, and 6 percent higher saccharides. They are only 74 percent as sweet as sucrose, therefore more has to be used to achieve the same sweetness. 

High fructose corn syrup or sugar Yeast... 

Sucrose Glucose Inverted sugar Corn syrup High-fructose corn syrup (isoglucose) Honey Fructose Maltitol Sorbitol Isomalt Xylitol Mannitol Trehalose Tagatose Isomaltulose Acesulfame-K Aspartame Cyclamate Saccharine Sucralose Neohesperidin DC Thaumatine Stevia extract Lo-Han extract... 

The average American consumes 54 gal of soft drinks each year. This is more than the amount of water that he or she drinks. For comparison, the average American drank 20.4 gal of coffee in 1996 352 and also consumed 152 lb of sugars each year. About one-third of this comes from soft drinks, which use sucrose or high-fructose corn syrup or both. Both promote dental caries.353 A typical soft drink contains 10-14% sugar, 0.37% flavoring, and 0.185-0.74% citric acid in water saturated with carbon dioxide.354 It may also contain color, caffeine, and preservatives, such as sodium benzoate. Phosphoric acid and other acids may be used instead of citric acid. The pH before carbonation is 2.35-2.66. It contains no vitamins, minerals, protein (usually), fiber, or complex carbohydrates. Its consumption at such levels raises serious nutritional questions. If other beverages were substituted for it, container waste would drop. 

Virtually the only important use of fructose is as a sweetener and preservative in a number of food products. In most cases, it is now used in the form of a substance known as high-fructose corn syrup (HFCS). HFCS was first introduced in the 1970s after scientists at the Clinton Corn Processing Company in Clinton, Iowa, developed a method of converting the sugar in corn into glucose and fructose. The Clinton... 

Recently, much attention has been given to the production of liquid sweeteners as an alternative to cane sugar using inexpensive starch-containing natural materials as the primary feed stock. This situation exists in the United States as this country is not self sufficient in the production of cane, but must rely heavily on importation mainly from South America and the Caribbean. The main source of sta rch in the United States comes from corn (Zea mays) and the liquid sweetener commercially produced from this material is called high fructose corn syrup (HFCS). The current method of production of HFCS is via wet milling which exploits the physical properties of the whole corn constituents (oil, starch, gluten, and fiber) for their separation coupled with enzymatic hydrolysis of the starch fraction to monosaccharides. 

New Ask an Expert Is High-Fructose Corn Syrup Worse for Your Health than Table Sugar ... 

Q Is high-fructose corn syrup worse for your health than table sugar ... 

All other sugars, sweets, symps, high-fructose corn syrup, honey, molasses, sorbitol, and cane sugar, juice, and symps... 

Carbon isotope ratios The ratio of the carbon isotopes ( C/ C) in plant sugars varies according to whether the plant has a C3 or C4 photosynthetic carbon cycle. Most fruit juices, including citrus and apple, are derived from plants with C3 metabolism however, cane sugar, corn invert sugar, and high fructose corn syrup all originate from the less common C4 plants. 

Production of sugars from starch, such as in making high-fructose corn syrup. In baking, to catalyse breakdown of starch in the flour to sugar. Yeast fermentation of sugar produces the carbon dioxide that raises the dough. 

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