High Fructose Corn Syrup and Cane Sugar Industries Introduction

High Fructose Corn Syrup and Sucrose Industry Introduction In my previous paper, I studied the history, production and trade of sucrose, which is produced mainly in the United States. When we were studying abroad in Mexico, we saw some sugarcane fields from the road, but we saw what kind of sugar cane plant we visited or what kind of sugar processing plant we were visiting. If I had never experienced sugarcane in Mexico I was thinking about writing a paper about sugar cane in Mexico.

High fructose corn syrup was developed as liquid sugar equivalent to sucrose in the 1960s. Sucrose is processed from sugar cane and sugar beet. It's not that expensive, but it's not cheap. However, high fructose corn syrup can be processed from the inexpensive corn river flowing in the Midwest United States. This is an important element to support high fructose corn syrup. It is very cheap. Soon, high fructose corn syrup entered into almost all possible processed foods. Pizza sauce, soup, bread, biscuits, cake, ketchup, sauce - you can say it, it may contain high fructose corn syrup. It is cheap, and major food companies are more concerned about this than any other company in the world. They use high fructose corn syrup whenever there is a chance.

Sugar (sucrose derived from sugar cane and sugar beet) is composed of fructose (also found in fruits and honey) and glucose (the simplest sugar used as energy for the body). On the other hand, high fructose corn syrup (HFCS) is derived from corn starch consisting of chains of glucose molecules only. To prepare HFCS, enzymes are added to corn starch to convert most of glucose to fructose. Food manufacturers prefer HFCS because they are cheaper than sucrose. The most common form includes 42% fructose (mainly used for processed food) or 55% fructose (mainly used for soft drinks). Therefore, sucrose - about 50% fructose - is actually higher than the fructose content of some HFCS.