High fructose corn syrup (HFCS) is a liquid sweetener made from corn that contains varying amounts of fructose and glucose. It was developed in the late 1950s and started being used widely in food manufacturing in the 1970s due to its lower cost compared to sugar. There are different types of HFCS used in foods like baked goods, soda, condiments, and cereals. While HFCS is similar in composition to table sugar, recent studies have found that beverages sweetened with HFCS contain higher amounts of fructose relative to glucose than what is indicated on HFCS labels. Certain fruit juices also contain meaningful amounts of fructose.

1. HIGH FRUCTOSE CORN SYRUP
Presented by
Utpal Deori
M.Sc. Biotechnology 2nd semester
Roll No: - 18
Centre for Studies in Biotechnology
Dibrugarh University

2. Overview
 What is high fructose corn syrup (HFCS)
 History
 Production and Chemical reactions
 Types of HFCS
 Why do food manufacturers use it?
 Which food products have HFCS?
 Use of HFCS in U.S from 1967-2007
 Nutritional value of HFCS

3. What is HFCS?
 Liquid Sweetener made from corn
 Most sugar- -> sugar cane or beets
 Identical in composition to table sugar
 Table sugar = 50% glucose and 50% fructose
 HFCS contains either
55% fructose and 45% glucose
42% fructose and 58% glucose
 Glucose
Simplest form of sugar (monosaccharide)
serves as a building block for most carbohydrates

4.  Fructose
Simplest form of sugar (monosaccharide)
commonly found in fruits and honey
 4 calories per gram
Same as table sugar

6. History of HFCS:
 Beginning in the late 1950s and 60s, HFCS was
developed by the Japanese and it started being used
in the 1970s.
 Marshal and Kooi developed an enzyme called
Glucose isomerase in 1957 from Pseudomonas
hydrophila.

7. Production and Chemical reaction of
HFCS

9.  nmmmm

10. Types of HFCS:
HFCS 42: 42% fructose and 58% glucose. Used
in confectionary products.
HFCS 55: 55% fructose and 45% glucose. Used
in processed foods.
HFCS 90: 90% fructose and 10% glucose. Blended
with HFCS 42 to produce HFCS 55.

11. Why do food manufacturers use it?
 Cheaper than sugar
 Lower manufacturing costs
 Easy to transport
 Flavor enhancement for both sweet and spice flavors
 Baked goods, fruit fillings, tomato products,
canned fruit, beverages
 Enhances moisture control, retards spoilage,
enhances texture and extends product freshness
 Baked goods, granola, breakfast and cereal bars

12. Why do food manufacturers use it?
 No crystallization
 High solubility
 Browning
 Provides greater stability than sucrose.

13. Which food products use HFCS?
 Examples:
 Baked goods
 Yogurt
 Spaghetti sauce
 Ketchup and condiments
 Salad dressing
 Beverages
 Granola
 Breakfast and cereal bars
 Canned and frozen fruit
 Frozen beverage concentrate

15. Nutritional Values of HFCS

16. Recent Research
on HFCS

18. Aim of the study:
 1) Re-examine the fructose content in previously
tested beverages using two additional assay
methods capable of detecting other sugars,
especially maltose,
 2) Compare data across all methods to determine
the actual free fructose-to-glucose ratio in
beverages made either with or without high-
fructose corn syrup (HFCS), and
 3) Expand the analysis to determine fructose
content in commonly consumed juice products.

19. Fig: Concentration of Free fructoseand Fructose: Glucose ratio on
HFCS label and No HFCS label products

20. Conclusion
 This study supports and strengthens previous findings
regarding the fructose content of SSBs and provides new
information on the sugar composition and overall fructose
content of commonly consumed SSB and juice products.
 The results support the initial findings, suggesting that the
most popular sodas made with HFCS as the sole added
sweetener have an F:G ratio of 60:40, indicating 50%
more fructose than glucose and a meaningful difference
from the equivalent F:G ratio observed in table sugar
(sucrose).
 Certain fruit juices contained fructose, however, some
contained more total fructose than sodas, often with 50%
more fructose than glucose.

21. References:
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diabetes prevalence: a global perspective. Glob Public Health 2013;8:55–
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[4] Johnson RJ, Nakagawa T, Sanchez-Lozada LG, Shaflu M, Sundaram S,
Le M, et al. Sugar, uric acid, and the etiology of diabetes and obesity.
Diabetes 2013;62:3307–15.
[5] Lyssiotis CA, Cantley LC. Metabolic syndrome: F stands for fructose
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[6] Vos MB, Lavine JE. Dietary fructose in nonalcoholic fatty liver disease.
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