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High fructose corn syrup: Production, uses and public ...

Biotechnology and Molecular Biology Review Vol. 5(5), pp. 71 - 78 December 2010. Available online at ISSN 1538-2273 2010 Academic Journals Review High fructose corn syrup: Production, uses and public health concerns Kay Parker, Michelle Salas and Veronica C. Nwosu*. Department of Biology, College of Science and Technology, North Carolina Central University, Durham, NC 27707, USA. Accepted 21 September, 2010. High fructose corn syrup (HFCS) is a liquid alternative sweetener to sucrose that is made from corn, the king of crops using chemicals (caustic soda, hydrochloric acid) and enzymes ( -amylase and glucoamylase) to hydrolyze corn starch to corn syrup containing mostly glucose and a third enzyme (glucose isomerase) to isomerize glucose in corn syrup to fructose to yield HFCS products classified according to their fructose content: HFCS-90, HFCS-42, and HFCS-55. HFCS-90 is the major product of these chemical reactions and is blended with glucose syrup to obtain HFCS-42 and HFCS-55.

simple sugar glucose. The product of these two enzymes is corn syrup also called glucose syrup. The third and relatively expensive enzyme used in the process is glucose isomerase (also called D-glucose ketoisomerase or D-xylose ketolisomerase), that converts glucose to fructose. While -amylase and glucoamylase are added directly

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