High-fructose corn syrup | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-07

This is an audio version of the Wikipedia Article:
High-fructose corn syrup


00:01:31 1 Food
00:02:34 2 Production
00:02:43 2.1 Process
00:04:11 2.2 Composition and varieties
00:05:22 3 History
00:07:31 3.1 United States
00:09:27 3.2 European Union
00:09:57 3.3 Japan
00:10:22 4 Health
00:10:54 4.1 Nutrition
00:11:24 4.2 Obesity and metabolic disorders
00:15:36 4.3 Safety and manufacturing concerns
00:17:54 5 Other
00:18:03 5.1 Taste difference
00:19:13 5.2 Beekeeping
00:20:03 5.3 Public relations
00:21:30 6 See also



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SUMMARY
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High-fructose corn syrup (HFCS), also known as glucose-fructose, isoglucose and glucose-fructose syrup, is a sweetener made from corn starch.  As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes.  To make HFCS, the corn syrup is further processed by glucose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology where the enzyme was discovered in 1965.As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and more cost-effective. The United States Food and Drug Administration has determined that HFCS is a safe ingredient for food and beverage manufacturing, where "HFCS 42" refers to 42% and "HFCS 55" to 55% fructose composition in manufacturing, respectively. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks.There is debate over whether HFCS presents greater health risks than other sweeteners. The number of uses and exports of HFCS from American producers have grown steadily during the early 21st century.