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poopy pants · 11-14-2003, 06:28 PM

From: http://food.oregonstate.edu/sugar/hfcs.html

HIGH FRUCTOSE CORN SYRUP

http://osmonics.com/products/Page664.htm
High Fructose Corn Syrup Production is information by Osmonics, the company that developed equipment that can be used for concentrating high fructose corn syrup.
http://www.hydro-thermal.com/htc-06.htm
Hydro-Thermal Corporation has information on a jet cooker for use in the production of high fructose corn syrup.
INFORMATION to Top

High Fructose Corn Syrup is extremely soluble and hydroscopic. Generally, baked products made with HFCS will be softer than those made with sucrose. This means if these products are "steamed" they may get gummy. Thus, if there is a fast-food hamburger place that precooks and wraps their product, they may prefer the firmer product.

Fructose and Fructose Products
Fructose is a monosaccharide that is approximately 75% sweeter than sucrose. For this reason, fructose and fructose products are frequently substituted for sucrose. High Fructose corn syrup is often used.
The high fructose corn syrup story is one of the most "revolutionary" in food science in the last decade. Consumption has increased since its inception. The products themselves are made up hydrolyzed corn starch. The corn starch is hydrolyzed and that corn syrup has a invertase which will change glucose into fructose.

High Fructose Corn Syrup
Information contributed by Corn Refiners Association [Communication: September 26,2003 Audrae Erickson, President]

Fact: The truth is table sugar and HFCS are both about 50% fructose and 50% dextrose. An analysis of annual HFCS 55 & 42 production would reveal an average content of 49% fructose-nearly identical to the fructose content of sucrose.

Webbers Comment: HFCS is not generally 100% solids. Additionally, recognize that table sugar is 100% sucrose [this webber has had scanning electron micrographs made of cane table sugar and beet table sugar and there is a minute amount of unknown material on the crystals]. Sucrose is a disaccaride made up of equal amounts of fructose and glucose bonded together to give sucrose. Each of these three sugars have different characteristics: crystal shape, solubility, flavor. In regard to the purity of high fructose corn syrup, you need to check with your manufacturer to determine if the corn has been completely hydrolyzed and 50% glucose inverted to fructose.

A source of composition is at http://www.wcommerce.com/CornSyrup/55.PDF. On a % dry basis they indicate HFCS at: Fructose 55%, Dextrose 41%, Maltose 2%, and higher saccharides 2%. This appears to be the composition used in soft drinks. The Corn Refiners Association's own web site indicates that "High fructose corn sweeteners begin with enzymes which isomerize dextrose to produce a 42 percent fructose syrup. By passing 42-HFCS through a column which retains fructose, refiners draw off 90 percent HFCS and blend it with 42-HFCS to make a third syrup, 55-HFCS." HFCS55 is the HFCS recommended for soft drinks by the National Soft Drink Association. Different HFCS are selected for different purposes.

Why use a high fructose corn syrup? It is because of their attributes.

retain moisture and/or prevent drying out
control crystallization
produce an osmotic pressure that is higher than for sucrose or medium invert sugar and thereby help control microbiological growth or help in penetration of cell membranes.
provide a ready yeast-fermentable substrate
blend easily with sweeteners, acids, and flavorings
provide a controllable substrate for browning and Maillard reaction.
impart a degree of sweetness that is essentially the same as in invert liquid sugar
high sweetness
low viscosity
reduced tendency toward characterization
costs less than liquid sucrose or corn syrup blends
retain moisture and/or prevent drying out

These attributes are advantages in many instances. However, these same attributes are a disadvantage as well as an advantage.

For example, at one time a major fast food company was buying hamburger buns from a relatively small baker because they were using granulated sugar and not high-fructose corn syrup. Why do you think so?

References to Top

Updated: Friday, November 7, 2003.

OSU Disclaimer.

11-14-2003, 06:28 PM	#6 (permalink)
poopy pants Banned Join Date: Dec 2002 Location: Miami Posts: 323 My Profile	From: http://food.oregonstate.edu/sugar/hfcs.html HIGH FRUCTOSE CORN SYRUP http://osmonics.com/products/Page664.htm High Fructose Corn Syrup Production is information by Osmonics, the company that developed equipment that can be used for concentrating high fructose corn syrup. http://www.hydro-thermal.com/htc-06.htm Hydro-Thermal Corporation has information on a jet cooker for use in the production of high fructose corn syrup. INFORMATION to Top High Fructose Corn Syrup is extremely soluble and hydroscopic. Generally, baked products made with HFCS will be softer than those made with sucrose. This means if these products are "steamed" they may get gummy. Thus, if there is a fast-food hamburger place that precooks and wraps their product, they may prefer the firmer product. Fructose and Fructose Products Fructose is a monosaccharide that is approximately 75% sweeter than sucrose. For this reason, fructose and fructose products are frequently substituted for sucrose. High Fructose corn syrup is often used. The high fructose corn syrup story is one of the most "revolutionary" in food science in the last decade. Consumption has increased since its inception. The products themselves are made up hydrolyzed corn starch. The corn starch is hydrolyzed and that corn syrup has a invertase which will change glucose into fructose. High Fructose Corn Syrup Information contributed by Corn Refiners Association [Communication: September 26,2003 Audrae Erickson, President] Fact: The truth is table sugar and HFCS are both about 50% fructose and 50% dextrose. An analysis of annual HFCS 55 & 42 production would reveal an average content of 49% fructose-nearly identical to the fructose content of sucrose. Webbers Comment: HFCS is not generally 100% solids. Additionally, recognize that table sugar is 100% sucrose [this webber has had scanning electron micrographs made of cane table sugar and beet table sugar and there is a minute amount of unknown material on the crystals]. Sucrose is a disaccaride made up of equal amounts of fructose and glucose bonded together to give sucrose. Each of these three sugars have different characteristics: crystal shape, solubility, flavor. In regard to the purity of high fructose corn syrup, you need to check with your manufacturer to determine if the corn has been completely hydrolyzed and 50% glucose inverted to fructose. A source of composition is at http://www.wcommerce.com/CornSyrup/55.PDF. On a % dry basis they indicate HFCS at: Fructose 55%, Dextrose 41%, Maltose 2%, and higher saccharides 2%. This appears to be the composition used in soft drinks. The Corn Refiners Association's own web site indicates that "High fructose corn sweeteners begin with enzymes which isomerize dextrose to produce a 42 percent fructose syrup. By passing 42-HFCS through a column which retains fructose, refiners draw off 90 percent HFCS and blend it with 42-HFCS to make a third syrup, 55-HFCS." HFCS55 is the HFCS recommended for soft drinks by the National Soft Drink Association. Different HFCS are selected for different purposes. Why use a high fructose corn syrup? It is because of their attributes. retain moisture and/or prevent drying out control crystallization produce an osmotic pressure that is higher than for sucrose or medium invert sugar and thereby help control microbiological growth or help in penetration of cell membranes. provide a ready yeast-fermentable substrate blend easily with sweeteners, acids, and flavorings provide a controllable substrate for browning and Maillard reaction. impart a degree of sweetness that is essentially the same as in invert liquid sugar high sweetness low viscosity reduced tendency toward characterization costs less than liquid sucrose or corn syrup blends retain moisture and/or prevent drying out These attributes are advantages in many instances. However, these same attributes are a disadvantage as well as an advantage. For example, at one time a major fast food company was buying hamburger buns from a relatively small baker because they were using granulated sugar and not high-fructose corn syrup. Why do you think so? References to Top Updated: Friday, November 7, 2003. OSU Disclaimer.