high fructose corn syrup

HIGH FRUCTOSE CORN SYRUP Name: Course: Professor name: (January 24, 2012) High fructose corn syrup High fructose corn syrup is also called glucose; this is an inclusion of some corn syrups when they have undergone enzymatic conversion with seeing some of the glucose converted into fructose in order to give out the sweetness that is required. This syrup has been used to replace the sugar that is used in many industries dealing with food. Glucose and fructose are the components of the high fructose corn syrup. There are major concerns that have been raised about the health issues from the high fructose corn syrup as much as there are advantages that are associated with it (Batteiger, 2008). The production of the syrup incorporates the milling of corn which in turn gives corn starch and the continued processing of this starch comes up with the corn syrup when the corn syrup is produced its mostly glucose and the addition of enzymes turns some of the glucose into fructose. The high fructose corn syrup is used as a sweetener that may replace other form of sweeteners such as sugar and honey, the two types of the corn syrup existing today include HFCS-55 contains 55% fructose and 45% glucose, HFCS- this includes 42% fructose and 58% glucose. Favorable argument on the use of high fructose corn syrup The high fructose corn syrup has some nutritional benefits and its consumption has risen significantly as a sweetener in many beverages and food stuffs. High fructose corn syrup has been labeled as a natural product that is produced from corn and hence is no different from the common table sugar. Some of the advantages of the corn syrup are that it makes the food to taste good and enhances the flavor of the food by the use of its keen sweetness; the HFCS also makes the foods like high fiber foods, barns and ...