High fructose corn syrup in food industry

High fructose corn syrup had been invented and had been manufactured for use in processed foods starting in the mid 1970s. It is a thick liquid sweetener made from corn syrup.

In many cases, HFCS has replaced sucrose, or table sugar, for sweetening –HFCS is easier to handle than sucrose since it is a liquid and it is also cheaper to use.

Major users of HFCS- 42 (i.e. 42 percent fructose) include some segments of the beverage industry, instant breakfast drink, cereal and bakery producers, multiple-use food manufacturers, the dairy industry, chocolate syrup, cocoa and dessert toppings and the confectionery industry.

Sugar is used in cream in combination with HFCS for sweetening and to control freezing point. In commercial baking industry HFCS is to sweeten biscuits and cakes.

Very little is used in the confectionary industry because of its resistance to crystallization, a primary sweetener requirements, However, its tendency to develop color is useful in the manufacture of fudge, caramel and toffee.

The advantages of using HFCS including:
*extra-sweetness
*Solubility
*Inexpensive
*Transportability
*Contribution to food consistency
*Stability at various temperatures
*Longer shellfire
*Humectants properties

Food manufacturers love HFCS because it tastes much sweeter than sugar, this means they can use less of it and save on their manufacturing costs.
High fructose corn syrup in food industry 

High Fructose Corn Syrup

High Fructose Corn Syrup
The commercial value of high fructose corn syrup is based on the increased sweetness of the High Fructose Corn Syrup (HFCS) compared to the starting material glucose obtained from starch. On sweetness comparison basis glucose is only about 70% as sweet as sucrose whereas fructose is sweeter compared to sucrose to the extent of 20–60% depending conditions used.

The abundant supplies of cheap corn in USA, as well as efficient processing techniques and valuable by-products such as corn oil and protein provide the basis for the low cost manufacture of HFCS. Typical syrups made from starch contain a mixture of glucose, fructose, and other saccharides. The equilibrium limitation of the enzymatic conversion of glucose to fructose, as well as sweetness and manufacturing cost restrictions, led to the development of fructose syrups containing 42% fructose on a dry basis to replace liquid sucrose in many food applications.

High Fructose Corn Syrup