High fructose corn syrup (HFCS) is a sweetener made from corn that is found in many foods and beverages. It was developed in the 1970s as an alternative to sucrose when sugar prices rose. HFCS is made by processing corn starch to produce glucose, then using enzymes to convert some of the glucose into fructose. While HFCS and sucrose contain the same calories, some research suggests HFCS may contribute more to obesity and metabolic conditions due to differences in how the body metabolizes fructose compared to glucose. However, the role of HFCS in obesity and health is still debated. Experts recommend limiting consumption of foods and drinks containing HFCS or fructose to support health.
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this presentation elaborates about the process of producing baker's yeast in detail
contents:1)Introduction
2)media and other raw material preparation
3)fermentation conditions
4)industrial preparation
5)Flowchart for the production of baker’s yeast
6)applications of bakers yeast.
The integration of enzymes in food and feed processes is a well-established approach; however there are clear evidences that dedicated research efforts are consistently being made to make the applications of biological agents more effective as well as diversified.
Various techniques have been employed such as rDNA technology and protein engineering (site-directed mutagenesis and random mutation) for the design of new/improved biocatalysts
Advances in molecular biology, evolution- ary protein engineering expertise, the (bio) computational tools, and the implementation of high-throughput meth- odologies enabling the efficient and timely screening/ characterization of the biocatalysts.
There needs to be continue efforts in the direction to have more diverse, versatile and robust enzymes to be applied in food technology
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
this ppt is about, how to preserve milk by fermentation process. The fermented products include cheese (types of cheese, cheese producing organism), yogurt (types of yogurt), cultured buttermilk, acidophilus milk and kefir along with a little description about milk.
Exploring Fructose vs Glucose: Their Impacts And DifferencesSilky Mahajan
This concise presentation delves into the comparative analysis of two common sugars, fructose and glucose, shedding light on their impacts and disparities in metabolic pathways.
Through a succinct exploration, viewers gain insights into the roles of these sugars in nutrition and their potential health implications.
The presentation emphasizes the importance of moderation and balanced dietary choices, advocating for the incorporation of nutrient-rich whole foods to counteract the negative effects of added sugars. With clear bullet points and succinct explanations, this presentation offers a valuable resource for individuals seeking to make informed decisions about their dietary habits and overall health.
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
High Fructose Corn Syrup (HFCS) By Yogpal singh, MPUAT
1.
2. Index
2
What is HFCS ?
How it is differ from sucrose ?
History ?
Industrial preparation ?
Production status of abroad ?
Consumption status in India ?
Role of HFCS in food ?
Metabolism in body ?
Is it safe ?
Health concern ?
Lets solve the doubt
3. What is High Fructose Corn Syrup?
High fructose corn syrup (HFCS) is a sweetener made
from corn and can be found in numerous foods and
beverages
Known by name glucose/fructose in Canada
Glucose – Fructose Syrup (GFS) in the EU
High-fructose maize syrup in other countries—
comprises any of a group of corn syrups that has
undergone enzymatic processing to convert some of
its glucose into fructose to produce a desired
sweetness.
6. Necessity is
the m
other
of invention
• Untill 1954 HFCS didn’t exist
• Marshall and Kooi developed an enzyme called
glucose isomerase
• 1977 sugar cost rose
• Production costs on new dietary staples rose
significantly.
• Drink industries need alternative of sweetener
• Surprising results found
7. • Cornstarch made from the inner germ layer and outer husk
of the corn or maize is the key ingredient for Corn Syrup.
• Natural enzymes alpha-amylase is first added to the mixture
to break it down into oligosaccharides
• Next, enzyme glucoamylase is added to break
oligosaccharides into glucose
• Glucose is added directly to the glucose-isomerase or xylose
isomerase and the slurry liquid is further heated. It gets
converted to a mixture comprising 50–52% glucose, 42%
fructose and traces of other sugar
10. Production statusProduction status
• In 1984, when soft drink makers like Coca-Cola and
Pepsi began using high-fructose corn syrup, that it
really jumped in general acceptance. Production grew
from about 3 million tons in 1980 to about 8 million
tons in 1995.
• Now in recent survey it reaches up to 19 million ton.
• Production increase in Asian countries
12. • Easy to transport.
• Fructose is sweetest of all naturally occurring
carbohydrate.
• High solubility lead to softer product and ability to
retain moisture and better texture and baked
goods.
• Free monosaccharides in HFCS provide better
flavor enhancement, stability, freshness, texture,
color, pourability, and consistency in foods in
comparison to sucrose.
13. • Provides sweetness intensity equivalent to sugar.
• Enhances many fruit, citrus and spice flavors in beverages,
bakery fillings, and dairy products.
• Preserves and protects food by reducing water activity in
products such as jams and jellies.
• Preserves texture of canned fruits and reduces freezer
burn in frozen fruits.
• Provides soft, moist texture allowing production of chewy
cookies, snack bars, and other baked goods.
• Provides texture in beverages.
• Imparts browning and flavor to baked goods, including
breads, cakes, cookies cereal nad vegetable
ROLE OF HFCS IN DIETROLE OF HFCS IN DIET
14. a. Safety – The Food and Drug
Administration
(FDA) has approved HFCS as a safe ingredient
for use in foods and beverages.
b. Calories – HFCS and table sugar contain
the same number of calories – 4 calories per
gram or 16 calories per teaspoon.
c. Metabolism – This term refers to how the
body converts food into nutrients that can
be used by the body’s cells to sustain life
and growth. Tests have shown that HFCS,
table sugar, and honey all are digested and
metabolized similarly. This is not surprising
since their compositions are similar.
d. Obesity - Excess body fat results when
people do not balance their energy
(caloric) input with energy output
What industries say ?
16. Your brain doesn't view HFCS the same way it does other kinds of
sugar. This is because of the way HFCS is metabolized in your liver.
When you have prolonged ingestion of HFCS, you may be
promoting your liver to dump more lipids, like cholesterol and
triglycerides, into your bloodstream, putting you at an increased
risk of metabolic syndrome, a cluster of health problems
associated with obesity and type 2 diabetes and heart disease. In
addition, foods with lots of fructose -- HFCS is a mixture of usually
55 percent fructose and 45 percent glucose -- may skip your body's
energy-balancing mechanisms. An important one is activating
leptin, the so-called "satisfaction hormone" that tells your brain
when you've had enough to eat and when your body needs to burn
more calories. As a consequence, the claims that HFCS makes you
overeat and make u overweight.
METABOLISM of HFCSMETABOLISM of HFCS
18. • Fructose metabolise differently
• Only liver can metabolise fructose which does
not istimulate insulin hormone
• Fructose more readily then glucose replenish
liver glycogen at which time triglycerides
senthesis occure
19. Major Effecting body organMajor Effecting body organ
• Primarily on Brain
• Liver
• Pancrease
• Blood vessels
• Heart
20. Consequences of affecting brainConsequences of affecting brain
• Act on hunger centre
• Hypothalamus realize 3 hormone namely
Orexin, Ghrelin and Leptin
• Orexin and ghrelin --- increase hunger
• Leptin shows opposite effect
• Phenomenon significantly decrease with
fructose
• overeating
21. Effect Blood vessel and heart
• Cholesterol deposition in blood vessels
• Blood sugar increase
• Chances of heart attach increase many times
24. • Avoid all sweetened soft drinks.
• Read product labels carefully
• Try using the natural non-caloric sweetener
stevia extract in your coffee, tea, or
homemade desserts.
• Avoid beverages containing fructose
• Love to eat home made food
25. What the nutrient Experts says
• Prolong consumption of HFCS in diet is
hazardous to health
• It sweet and slow poison in our diet
• It is toxic as tobbacoo
This flowchart summarises how we transform corn and wheat to make sweeteners, value-added food ingredients and other products. We use corn (maize) in the US and in Europe use predominantly wheat. Whatever the starting material, the versatile native starch solution (which is an intermediate product) may be transformed through a number of different processes into a range of end products. Let’s talk in more detail about our specific products.
Firstly, cereal sweeteners…
Estimated intakes of total fructose (•), free fructose (▴), and high-fructose corn syrup (HFCS, ♦) in relation to trends in the prevalence of overweight (▪) and obesity (x) in the United States. Data from references 7 and 35.
