سمینار HFCS

SEMINAR 

 

   TIME: 13:00 PM                                                                               SPEAKER: ALI ASGHAR RABIEE

                                                                          REG. NUMBER: 04DVST 1003

VENUE: BRINDAVAN COLLEGE (BANGALORE)                    DATE OF PRESENTATION:  08.04.2006

 

     TOPIC:   High Fructose Corn Syrup

 

: Abstract

               High Fructose (corn) Syrup – HFS or HFCS – is a nutritive sweetener with high commercial potentional.  It is a product in which a large percentage of the glucose – derived from starch hydrolysis – has been converted into its sweeter – tasting isomer fructose, by the use of enzymes. The crystal clear syrup has sweetness and calories approximately equal to that of a sugar solution. It performs many of the same functions as sugar, chiefly the “clean” sweetening of beverages, ketchup, dairy products, backed goods, and so on. HFS is usually sold at a price considerably below sugar, hence its popularity .                                   Corn starch can be hydrolyzed into glucose relatively easily, but it was not until the 1970s that it becomes a commercially major product bringing about changes in the food industry. The starch is processed and refined form the kernels of corn by using a series of steeping (swelling the kernel), separation, and grinding processes to separate the starch from the other parts of the kernel which is used for animal feed. The starch is hydrolyzed using acid, acid-enzyme, or enzyme-enzyme catalyzed processes. Yet in spite of all the special enzymes required, HFCS is actually cheaper than sugar. This translates into lower costs and higher profits for food producers . l 

: Reference

http://www.corn.org-

http://www.motherlindas.com-

http://www.wcommerce.com/CornSyrup/55.pdf-

http://www.NancyAppletone.com-

http://www.westonaprice.org/motherlinda/cornsyrup.html-

 

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