This document discusses high fructose corn syrup (HFCS), including its production process and types. It notes that HFCS is made from corn starch and is cost-effective. There are two main types, HFCS-42 and HFCS-55, which differ in their fructose content. The production process involves enzymes breaking down corn starch into sugars like glucose and fructose. Downstream processing refers to the purification of biological products after fermentation, and generally aims to produce a purified product suitable for a specific use through steps like removal of insoluble materials, product isolation, purification, and polishing.

1. High fructose corn syrup &
DOWNSTREAM PROCESSING

2. High fructose corn syrup & down
stream
processing

3. HFCS:
 High Fructose Corn Syrup
 It also known as glucose- fructose,
iso-glucose , glucose-fructose syrup.
 It is a sweetener made from corn starch.
 In conventional production starch is
breakdown into glucose by enzyme.
 It is cost effective one
 It was first marketed in 1970 by Clinton
Corn Processing Company

4.  There are two types of HFCS they are
HFCS -42 & HFCS -55
 HFCS-42 means 42% fructose in
manufacturing it is mainly used for
processed food & breakfast cereals
 HFCS-55 it is mainly used for production of
soft drinks
 Food and Drug Administration in US
approved HFCS is the safe ingredient for
food and beverage manufacturing
 HFCS is among the sweetners that mostly
replaced sucrose in the food industry.

5. Production process:
 Corn is milled to extract corn starch by
using acid enzyme
 Corn starch solution is acidified to breaking
up the existing carbohydrates
 High temperatures enzymes are added to
further metabolize the starch to convert
sugar into fructose
 The first enzyme alpha amylase break the
long chain into short chain of
oligosaccharides

6.  Then glucoamylase is mixed & convert
them into glucose
 The resulting solution is filtered to remove
protein then using the activated carbon and
demineralized using ion-exchange resins.
 The purified solution is over immobilized
xylose isomerase which turn the sugar to
glucose
 Some is processed into HFCS 90 by liquid
chromatography
 The enzymes used in the process are made
by microbial fermentation

7. Composition &varieties:
 HFCS is 24% water, it is being mainly fructose
and glucose with 0-5% unprocessed glucose
oligomers
 HFCS 42 is used in beverages, processed foods
, cereals, and baked foods.
 HFCS 55 is mostly used in soft drinks.
 HFCS 65 is used in soft drinks dispensed by
Coca-Cola freestyle machines.
 HFCS 70 is used in filling jellies.
 HFCS 90 has some niche uses, but is mainly
mixed with HFCS 42 to make HFCS 55.

8. Health:
Nutitional value per 100 mg
o Energy - 1,176kj
o Carbohydrates - 76g
o Fat - 0g
o Protein - 0g
o Vitamins:
* riboflavin b2 - 0.019mg
* niacin b3 - 0mg
* pantothenic acid b5 – 0.011mg
* vitamin b6 - 0.024 mg
* folate b9 - 0mg
* vitamin c - 0mg

9.  Minerals:
calcium - 6 mg
iron - 0.42mg
magnesium - 2mg
phosphorus - 4 mg
potassium - 0 mg
sodium - 2 mg
zinc - 0.22mg
 Other constituents:
water - 24g

10. nutrition:
 HFCS is composed of 76% carbohydrate and
24% water containing no fat, no protein, and no
essential nutrients
Obesity & metabolic disorders:
 Some consumption cause HFCS cause these
diseases.
 But there is scientific evidence that HFCS cause
these diseases but excessive intake of any
sweetened food or beverage may contribute to
these diseases.

11. Others:
 Taste difference:
Most of the countries used sucrose as the
ingridients in soft drinks.
Mexican coca cola prefer more tastethan
the other.
 BEEKEEPING:
HFCS is a honey substitute for some
managed honey bee colonies when nectar is
in low supply.

12. Downstream processing
 It refers to the recovery and the purification
of biosynthetic products , particularly
pharmaceuticals , fermentation, recycling
the salvageable components with proper
treatment.
 It is an initial step in the manufacture of
pharmaceuticals such as antibiotics,
hormones, antibodies & vaccines
 It is usually considered a specialized field in
biochemical engineering

13.  Many biologists & chemists for scale up the
seperation or purification of biological
products.
 It implies manufacture of a purified product
fit for a specific use.
 Generally marketable quantities, while
analytical bioseperation refers to
purification for the sole purpose.

14. Stages:
 There are four steps in down stream process they
are
 Removal of insoluble
It is the first step & involve the capture of the
product as a solute in particulate free liquid.
seperation of cell debris or other particulate
matter from fermentation broth containing an
antibiotic
eg: filtration, centrifugation,sedimentation
 Product isolation
It is removal those components whose
properties vary considerably from that of the
desired product
eg: solvent extraction,ultrafiltration &
precipitation

15.  Product purification:
It is done to separate those contaminants that
resemble the product very closely in physical &
chemical properties
eg: it includes affinity. reversed phase,
chromatography
 Product polishing:
It is the final processing steps with packaging
of the product in a form that is stable, easily
transportable & convienient
eg: crystallisation lyophilization.
The end products can be packed with the process

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