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Created with Fabric.js 1.4.5 PRODUCTION AND CONCERNS SURROUNDING THE HFCS INDUSTRY Production Steps Navigate through the corn maze to find small clearings and crop circles! Concerns Associated with the HFCS and the HFCS Industry Where is HFCS used? One of the major factors is that HFCS are cheaper than sucrose. In 2010 HFCS were 32 cents/lb while sucrose was 52 cents/lb. Better solubility in ethanol and water Why is HFCS used instead of sucrose? Has higher osmotic pressure not prone to crystallize under certain conditions in which sucrose would Is slightly acidic which gives it preservative capability, so fewer preservatives are neededto be added HFCS-90 is then mixed with glucose syrup to produce HFCS-55 (which contains 55% fructose and 45% glucose) and HFCS-42 (which contains 42% fructose and 58% glucose). These two types of HFCS are most commonly used in the industry. Is not as sweet as HFCS-55 so it is used in bread, cereals, condiments, baked goods, soups, canned fruits, sauces, ice cream, yogurt, eggnog, flavoured milks and other frozen desserts and processed foods. Is sweeter as it contains more fructose which is why it is used in carbonated drinks, juice and soft drinks The last enzyme used is glucose isomerase. This enzyme converts glucose to fructose through a process called isomerization. The hydrolysis of sucrose is similar to that of corn starch except it involves a longer carbohydrate chain The mixture that results is 90% fructose and 10% glucose called HFCS-90. This mixture may contain undesirable particles, because of this; it is filtered through an active carbon screen. Further filtration may occur depending on how pure the mixture after this process. The second enzyme, glucoamylase then breaks down the dextrins and oligosaccharides into sugar glucose. (This sugar glucose is commonly known as corn syrup or glucose syrup). The corn starch composed of amylase and amylopectin (two polysaccharides) is hydrolyzed by the enzyme alpha amylase (with the help of hydrochloric acid, caustic soda and thermal energy) into dextrins and oligosaccharides (smaller chain polysaccharides). HFCS-42 HFCS-55 Health Concerns and Conclusions First Factor Second Factor Even tried to rename it Companies have taken steps to try to persuade the public that fructose from HFCS and sucrose the same, with no avail. The low price, which lead to the widespread use of HFCS across a large portion of processed goods The amount of fructose consumed in the Western diet HFCS was ideal for companies for its cheap price Several studies indicate that consumption of sugary foods in generalshould be decreased. Food companies must contribute by decreasing the use of HFCS and switching over the sucrose for the good of the consumers health.Consumers must make a conscious decision to lower the sugar intake their diets in order to remain healthy. Corn kernels are crushed and filtered to separate the corn starch from the other parts of the corn. By Rudra Barve A type of glucoamylase A type of alpha amylase Dry Corn Starch A type of glucose isomerase High Fructose Corn Syrup High Fructose Corn Syrup
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