High Fructose Corn Syrup

High-fructose corn syrup (commonly abbreviated HFCS) is a sweetening food ingredient produced by adding enzymes to corn syrup, which is mostly glucose, to create fructose. The result is a cheaper alternative to sugar that also functions as a preservative. As such, high fructose corn syrup is a common ingredient in a variety of foods, including breads, sodas, condiments and cereals.
Controversy surrounds high-fructose corn syrup, with concerns about its role in spurring obesity especially prominent. Groups such as the Corn Refiner’s Association have launched advertising campaigns to alter the public perception of high-fructose corn syrup by emphasizing the fact that the food substance is “all natural” and “fine in moderation.”
In September 2010, the Corn Refiner’s Association sought permission to use the name ‘corn sugar’ in place of ‘high-fructose corn syrup’ on food labeling.
(Text by Noel Kirkpatrick)
(Photo: normanack/Flickr)

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