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High-fructose corn syrup (HFCS) |
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High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form. The typical types of HFCS are: HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose; and HFCS 42 (used in other a variety of other foods, including baked goods) which is approximately 42% fructose and 58% glucose.
In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of 50% fructose and 50% glucose.This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods. HFCS 42 is not as sweet as table sugar.
High fructose corn syrup is extremely soluble and mixes well in many foods. It is cheap to produce, sweet and easy to store. It’s used in everything from bread to pasta sauces to bacon to beer as well as in “health products” like protein bars and "natural" sodas.
Studies on animals have shown that HFCS has a negative effect on metabolism and has greatly contributed to the out-of-control obesity epidemic in the western world
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