CHEMICAL REACTIONS IN HIGH FRUCTOSE CORN SYRUP

1. HIGH FRUCTOSE CORN SYRUP
M.CHANDRASEKHAR

2. OVERVIEW
What is high fructose corn syrup (HFCS)?
Production and chemical reactions of HFCS?
Why do food manufacturers use it?
Which food products use HFCS?
Nutritional values of HFCS?

3. What is High Fructose Corn Syrup?
HIGH - FRUCTOSE CORN SYRUP is a
Fructose-Glucose liquid sweetener alternative
to Sucrose (Table Sugar), Sweetener made
from corn. Nearly identical in composition to
table sugar.

4. Production and chemical reactions of
HFCS?

5. High fructose corn syrup (HFCS) is a liquid alternative sweetener to
sucrose that is made from corn, using chemicals (caustic soda,
hydrochloric acid) and enzymes (amylase and glucoamylase) to
hydrolyze corn starch to corn syrup containing mostly glucose and a third
enzyme to isomerize glucose in corn syrup to fructose to yield HFCS
products classified according to their fructose content: HFCS-90, HFCS-
42, and HFCS-55. HFCS-90 is the major product of these chemical
reactions and is blended with glucose syrup to obtain HFCS-42 and
HFCS-55. HFCS has become a major sweetener and additive used
extensively in a wide variety of processed foods and beverages.
Production and chemical reactions of
HFCS?

6. Why do food manufacturers use it?
Flavor enhancement for both sweet and spice flavors
Provides fermentable sugars
Enhances moisture control, retards spoilage, enhances texture and
extends product freshness
Protects the firm texture of canned fruits

7. Which food products use HFCS?
Examples:
Baked goods
Yogurt
Spaghetti sauce
Ketchup and condiments
Salad dressing
Beverages
Granola
Breakfast and cereal bars

8. Nutritional values of HFCS?
Nutritional values calculated per 100 g of HFCS.