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High Fructose Corn Syrup

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by

Andre Angelia

on 11 June 2014

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Transcript of High Fructose Corn Syrup

By: Morgan, Sydney and Andre
aka The Fam
High Fructose Corn Syrup
History
Why use HFCS?
- Relatively recent
- First developed in the late 1950's
HFCS makes food...
taste better
sweeter
more moist
fresher
thicker
richer
CH2OH
H
OH
H
OH
H
H
OH
OH
H
Pros & Cons
HFCS costs much less than regular sugar
makes food taste better
makes food stay fresh longer
soft, moist texture added to food
thickens food
quickly and easily fermented
manufacturers use less sugar thus reducing calories w/o compromising taste
sugar is included in everything now
allergies; must be careful about HFCS-containing goods
easy to eat large amount of it w/o knowing
C
OH
CH2OH
H
H
OH
H
CH2OH
H
HFCS
Table Sugar
vs
more
stable
economical
soft drinks
fruit punch
caramel corn
ketchup
Triscuits
Skippy peanut butter
Where is it f und?
Affecting the Body
- actually similar to table sugar (sucrose)
- HFCS is the broken down form of sucrose: glucose and fructose are separated
-Metabolism of HFCS
Glucose
Fructose
Affecting the Environment
- extracted from corn
- corn is grown as a monoculture
- weakens topsoil and removes nutrients
Alternatives to HFCS
sugar cane
beets
honey
sucanat
molasses
Maple Syrup
Agave nectar
C
OH
CH2OH
H
OH
H
H
H
OH
OH
H
OH
CH2OH
H
H
OH
H
CH2OH
H
Glucose
Fructose
C
O
C
C
C
C
C
C
C
O
- Two types developed:HFCS55 & HFCS42
- United States first saw HFCS in 1957
- Practically Universal by the 70's
Table Sugar: 54¢
HFCS: 36¢
C H O
6
12
6
Full transcript