Pros and Cons of High Fructose Corn Syrup Essay -- Artificial Sweetene

High-Fructose Corn SyrupAbstractHigh-fructose gamboge syrup is a commonly utilize artificial sweetener in foods. High-fructose corn syrup is a hydrolyzed version of cut-and-dry corn syrup, which is produced via a steeping process. It is so widely apply because it is both economically favorable and it helps to preserve food for extended periods of time. However, the drawbacks of high-fructose corn syrup include issues like potential obesity, diabetes, loss of liver function, malnutrition, and cancer. The fact that the producers of high-fructose corn syrup can deceive people that HFCS is harmless makes matters worse.High-fructose corn syrup (HFCS) is an artificial sweetener commonly used in the United States. As its holler implies, this sweetener is derived from agricultural corn. All high fructose corn syrups are corn syrups whose fructose content has been increased via enzymatic processes and then mixed with small corn syrup. There are several different formulations of high-fru ctose corn syrup. The product sold in the United States (HFCS 2) has the following composition moisture, 29% dry substance, 71% D.S. dextrose, 50% D.S. ash, 0.03 D.S. and nitrogen, 0.002% D.S. The amounts of dextrose, fructose, and other saccharides may vary slightly in HFCS 3, but the analysis is fairly consistent. HFCS 1 hasnt been commercially sold specifically for consumer exercise in the U.S. for many years. Instead, it is used by food producers in their products.2The process by which high fructose corn syrup is made is complicated. To start, ordinary corn syrup must be obtained. Then, enzymatic processes increase its original sweetness. To produce the basic un-enhanced corn syrup, wet milling is a commonly used technique. Wet-milling includ... ...Jones. 2006. 24 July 2008. .Forristal, Linda. The Murky World of High-Fructose Corn Syrup. Westonaprice.org. Ed. Linda Forristal. 2003. 24 July 2008. .Inglett, George E. Symposium Sweeteners. Westport, Connecticut The Avi Publishing Company, Inc., 1974.HFCSFacts.com. 2008. The Corn Refiners Association. 25 July 2008.Steindom, Joel. My Food Manifesto, Part One The Bad News. Steidom.com. Ed. Joel Steindom, Heather Steindom. 2007. 24 July 2008. .National Academy of Sciences (U.S.). Sweeteners Issues and Uncertainties. Washington, D.C. National Academy of Sciences, 1975.Lachmann, Alfred. Starches and Corn Syrups. New Jersey Noyes Data Corporation., 1970.