High Fructose Corn Syrup
Terry Johnson
Devry University
9/11/2014

HFCS was first introduced by Richard O. Marshall and Earl R. Kooi in 1957. They were, however, unsuccessful in making it viable for mass production, primarily because the glucose-isomerizing activity they discovered required arsenate, which was highly toxic to humans. An industrially feasible glucose isomerase, which did not require arsenate ion for its catalytic activity, was first discovered by Dr. Kei Yamanaka, Kagawa University, Japan, in 1961. The industrial production process was refined by Dr. Yoshiyuki Takasaki ay the Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970. High-fructose corn syrup (HFCS) is a fructose/glucose liquid sweetener substitute for sucrose common table sugar, first introduced to the food and beverage industry in the 1970s. There is not much different in the composition or metabolism of other fructose/glucose sweeteners like sucrose (sugar), honey, and concentrated fruit juices. HFCS was broadly accepted by food designers, its use grew between the mid-1970s and mid-1990s as an alternative for sugar. HFCS instantly proved itself as an alternative to sugar in liquid applications because of its salability in acidic foods and beverages. HFCS it is syrup, and can be pumped from delivery vehicles to storage and mixing tanks, requiring only simple dilution before use. This ingredient derived from corn a dependable, renewable, and abundant agricultural raw material within the US Midwest, HFCS has remained insusceptible from price and availability limitations of sucrose (ajcn.nutrition.org). HFCS was so readily accepted by the food industry and enjoyed such spectacular growth. The carbohydrate compositions of the most common nutritive sweeteners are listed in table 1. The 2 most important HFCS products of