High fructose corn syrup (also known as glucose-fructose, glucose, glucose-fructose syrup) is a sweetener made from corn starch that has been treated with glucose isomerase to convert some of its glucose to fructose. Back in the early 1970s, the Clinton Corn Processing Corporation and the Japanese Industrial Science and Technology Agency discovered the enzyme in 1965.
As a sweetener, HFCS is usually compared to sugar, but the manufacturing advantages of HFCS over sugar include that it is easier to handle and more cost effective. The U.S. Food and Drug Administration has determined that HFCS is a safe ingredient for food and beverage manufacturing.
Because of its high glucose content (up to 95%), it can be used as a commercial glucose crystal for food. Because of the rapid crystallization of this syrup, it is necessary to increase the temperature (54-61°C) during transport and storage to prevent crystallization.
It is not easy to crystallize, easy to transport and store, but also easy to mix with other syrups, can replace sucrose and invert sugar.
Hygroscopicity makes it unsuitable for hard candy because it is too sticky
We are obsessed with high fructose corn syrup (HFCS) probably due to its sweetness, but more and more researchers warn that HFCS is detrimental to our health, and accuse that this sweetener is causing a surge in obesity, cardiovascular disease, The culprit in diabetes and liver disease.
High fructose corn syrup is associated with increased incidence of diabetes
It is considered one of the key factors in the progression of metabolic syndrome and hypertension
In conclusion，This does not mean that HFCS or sucrose should be consumed indefinitely. As with most recommendations for a healthy diet – you should treat them as part of a healthy diet and eat them in moderation.