News tagged with corn syrup
Tasting fructose with the pancreas
Taste receptors on the tongue help us distinguish between safe food and food that's spoiled or toxic. But taste receptors are now being found in other organs, too. In a study published online the week of February ...
Feb 06, 2012 |
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Big Corn, Big Sugar in bitter US row on sweetener
Big Corn and Big Sugar are locked in a legal and public relations fight in the US over a plan to change the name of a corn-based sweetener that has gotten a bad name.
Dec 17, 2011 |
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If a fat tax is coming, here's how to make it efficient, effective
A 'sin tax' applied to sweetened goods on store shelves is not the most efficient, effective method of lowering caloric intake from sweet food and would be more disruptive to consumers than necessary, according to Iowa State ...
Dec 02, 2011 |
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Sugar and corn syrup makers in bitter clash
(AP) -- The setting sun splashes warm hues across a ripening cornfield as a man and his daughter wander through rows of towering plants.
Sep 14, 2011 |
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Fructose consumption increases risk factors for heart disease
A recent study accepted for publication in The Endocrine Society's Journal of Clinical Endocrinology & Metabolism (JCEM) found that adults who consumed high fructose corn syrup for two weeks as 25 percent of their daily c ...
Jul 28, 2011 |
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Schools may ban chocolate milk over added sugar
(AP) -- Chocolate milk has long been seen as the spoonful of sugar that makes the medicine go down, but the nation's childhood obesity epidemic has a growing number of people wondering whether that's wise.
May 09, 2011 |
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Sugar as a potential health risk is getting a closer look
Robert Lustig, MD, a UCSF pediatrician and clinical researcher, is an outspoken iconoclast when it comes to diet and metabolism.
May 04, 2011 |
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What makes fructose fattening? Researchers find some answers in the brain
The dietary concerns of too much fructose is well documented. High-fructose corn syrup has become the sweetener most commonly added to processed foods. Many dietary experts believe this increase directly correlates to the ...
Feb 09, 2011 |
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The not-so-sweet truth about sugar -- a risk choice?
More and more people have become aware of the dangers of excessive fructose in diet. A new review on fructose in an upcoming issue of the Journal of the American Society of Nephrology (JASN) indicates jus ...
Nov 22, 2010 |
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High-fructose corn syrup in soda has much more fructose than advertised, study finds
High-fructose corn syrup is often singled out as Food Enemy No. 1 because it has become ubiquitous in processed foods over about the last 30 years -- a period that coincides with a steep rise in obesity. One of the primary ...
Oct 28, 2010 |
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Corn syrup producers want sweeter name: corn sugar
(AP) -- The makers of high fructose corn syrup want to sweeten its image with a new name: corn sugar.
Sep 14, 2010 |
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Pancreatic cancers use fructose, common in the Western diet, to fuel their growth
(PhysOrg.com) -- Pancreatic cancers use the sugar fructose, very common in the Western diet, to activate a key cellular pathway that drives cell division, helping the cancer to grow more quickly, a study by ...
Aug 03, 2010 |
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High fructose, trans fats lead to significant liver disease, says study
Scientists at Cincinnati Children's Hospital Medical Center have discovered that a diet with high levels of fructose - levels equivalent to that in high fructose corn syrup - and of trans fats not only increases obesity, ...
Jun 22, 2010 |
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High-fructose corn syrup prompts considerably more weight gain
A Princeton University research team has demonstrated that all sweeteners are not equal when it comes to weight gain: Rats with access to high-fructose corn syrup gained significantly more weight than those ...
Mar 22, 2010 |
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High Fructose Corn Syrup Linked to Liver Scarring
(PhysOrg.com) -- High fructose corn syrup, which is linked to obesity, may also be harmful to the liver, according to Duke University Medical Center research.
Mar 18, 2010 |
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Corn syrup
Corn syrup is a syrup, made using cornstarch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions are used to convert the corn starch to corn syrup. Its major uses in commercially-prepared foods are as a thickener, sweetener, and for its moisture-retaining (humectant) properties which keep foods moist and help to maintain freshness.
Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavour. Because cane sugar quotas raise the price of sugar in the United States, domestically produced corn syrup and high-fructose corn syrup are a less expensive alternative often used in American-made processed and mass-produced foods, candies, and sodas to help control costs.
The more general term glucose syrup is often used synonymously with corn syrup, since the former is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides and can be made from any sources of starch; wheat, rice and potatoes are the most common sources.
Glucose (or dextrose) syrup is produced from number 2 yellow dent corn. When wet milled, approximately 2.3 litres of corn is required to yield an average of 947g of starch, to produce 1kg of glucose (or dextrose) syrup (a bushel of corn will yield an average of 31.5 pounds of starch, which in turn will yield about 33.3 pounds of syrup). Thus, it takes about 2,300 litres of corn to produce a tonne of glucose syrup (or 60 bushels of corn to produce one short ton).
The viscosity and sweetness of the syrup depends on the extent to which the hydrolysis reaction has been carried out. To distinguish different grades of syrup, they are rated according to their "dextrose equivalent" (DE).
Glucose syrup was the primary corn sweetener in the United States prior to the expansion of High-fructose corn syrup (HFCS) production. HFCS is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble. Corn syrup is also available as a retail product. The most popular retail corn syrup product in the United States is Karo Syrup, a fructose/glucose syrup.
For more information about Corn syrup, read the full article at
Wikipedia.
This text uses material from Wikipedia and is available under the GNU Free Documentation License.
