High Fructose Corn Syrup

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Presentation transcript:

High Fructose Corn Syrup Peter Holmes

Overview Chemical Structure History Industry Process Economics HFCS in the news Conclusion

Chemical Structure

Types of HFCS HFCS 55 HFCS 42 HFCS 90 In soft drinks Used in baking goods, cereals, etc HFCS 90

History First introduced in 1960s Comparable sweetness to sucrose Added stability Safety not brought into question until the 1980s

Metabolism Digested in the same way as sucrose HFCS provides 4 calories (17 kilojoules) per gram or 16 calories per teaspoon. (same as sucrose)

Industry Process

Refinery

Economics Sugar is more expensive in the US Result of tariffs and lobbying from corn industry in 1970s Corn is very abundant in united states Syrup easier to transport and is more stable

Why is HFCS in the news? Harmful to humans? Possible links to obesity

HFCS in news 2004 - Obesity study by American Society for Chemical Nutrition, Fast Food Nation 2010 – USC reports soft drinks have “megadoses” of fructose

Caloric intake

Corn Sugar September 2010, the Corn Refiners Association petitioned the FDA to allow it to call HFCS corn sugar May 2012, FDA rejects petition-sugar is a crystalline solid

Lawsuits Sept 5 2012, ADM, Cargill & Tate and Lyle sue Sugar Association for defamation "The bottom line is it (high fructose corn syrup) is not a natural product. It is something that is synthesized," he said. "It is not the same thing as real sugar.“-Attorney for sugar group

Sugar Refinery

Conclusion HFCS is not responsible for the growing obesity in the US HFCS is a cheap, safe substitute for cane and beet sugar

Questions?