Course:FNH200/Projects/2024/High Fructose Corn Syrup

Introduction

High Fructose Corn Syrup (HFCS) is a common sweetener made from corn starch. It is an ingredient found in many foods we consume today and has made its way into the diets of countries around the world including the United States, Mexico, China, Japan, the European Union, Canada, etcetera. Due to its proliferation, and controversial position in our food systems, this article intends to provide an encyclopedic summary of current research into the manufacturing, nutritional value, and societal position of HFCS in today’s global food ecosystem.

HFCS next to corn.

Discovery & Manufacturing

HFCS was first mass-produced in the late 1960s by the Clinton Corn Processing Company in Iowa and accepted by the US Food and Drug Administration in 1983. Prior to this, the dominant sweetener used was sucrose. Due to rising sugar costs and subsidies for corn production, HFCS began to replace sucrose as the main sweetener in processed foods in the 1970s.

The manufacturing process begins by extracting corn starch from corn through wet milling. This corn starch is acidified using hydrochloric acid or caustic soda in high temperatures to break down the starch into simpler individual glucose and fructose molecules that make up corn syrup/glucose syrup.

Once regular corn syrup is obtained, glucose isomerase converts the glucose in the corn syrup to fructose and produces HFCS-90, or HFCS which is 90% fructose and 10% glucose. Afterwards, glucose syrup blended in with HFCS-90 to produce less concentrated variations HFCS-55 and HFCS-42.

HFCS Processing Plant.

The difference in the types of HFCS lies in the percentage of fructose in the syrup. HFCS-55 is used in soft drinks due to its similar sweetness to sugar. HFCS-42 is used in milder processed foods such as cereals, desserts, and sweet beverages. The last variation, HFCS-90, is used in syrups on the public market. Otherwise, it is only used in industrial applications.

High Fructose Corn Syrup Vs. Sucrose

HFCS can be compared to sucrose in key areas such as sweetness, manufacturing cost, environmental impact, and global prevalence in foods and beverages.

Sweetness

Since HFCS was designed to replace sucrose, the most used variation has a similar sweetness level to sucrose. HFCS-55 is the closest variation in sweetness to sucrose on a one-to-one basis. This is because fructose is sweeter than sucrose (fructose has a sweetness index of 140 compared to sucrose’s 100), but glucose is far less sweet than fructose and sucrose (it has a sweetness index of 70-80). By adjusting the ratio of fructose to glucose, the sweetness of HFCS can be greater or lesser. For example, HFCS-42 is less sweet than HFCS-55 because of its composition of proportionately less fructose to more glucose. 

Cost

HFCS emerged as the cheapest sweetener option in the United States due to government subsidies that led to an abundance of inexpensive corn that is used to make HFCS.  

Following the implementation of the North American Free Trade Agreement (NAFTA), foods and beverages containing HFCS became much more prevalent in Canada. This is because tariffs were reduced making these products more affordable than products containing sucrose. Additionally, the supply of sugar cane and sugar beet (where sucrose comes from) fluctuates seasonally depending on supply making the price of sucrose unstable.

Typically, HFCS costs 10-30% less to produce than sucrose, making it a cost-effective option for food manufacturers.

Environmental Impact

Both HFCS and sucrose have negative impacts on the environment. A significant quantity of water and fertilizers are required to grow sugar cane and sugar beet, the two crops used in sucrose production. Moreover, water is required in the transformation of sugar cane and sugar beet into table sugar. Deforestation is also a consequence of sugarcane farming as massive areas of forest in regions such as Brazil have been cut down to create room for crops.

Similarly, the corn in HFCS requires significant water to grow and often pesticides and fertilizers contaminate water supplies in the region where corn is grown. Additionally, corn is a monoculture which depletes the land on which it is grown as it takes nutrients from the soil.

Prevalence

US corn subsidies have caused HFCS to be prevalent in American processed foods and beverages. However, its use has recently begun to decline as other sweeteners such as sucralose and aspartame have become popular.

A selection of sugary sweets and drinks that commonly use HFCS as an ingredient.

As of 2018, HFCS use is highest in the US with consumption being 24.78 kg/year per capita, whereas European countries consumed on average one third of that amount. However, in 2017, the European Union abolished its sugar quota, increasing the usage of HFCS in foods. Based on this, the consumption/utilization of HFCS is expected to have increased in the EU.

Consumer Perception of HFCS

Consumer perception of HFCS is influenced by its association with various health and environmental concerns. HFCS is criticized as an unhealthy sweetener that contributes to obesity, diabetes, heart disease, and other metabolic disorders. This perception is driven by its presence in sugary beverages, which are often criticized for being high in calories and low in nutritional value. Moreover, the environmental impact of corn production, which is heavily subsidized and involves significant use of resources, adds to the unfavourable view of HFCS. Despite efforts by some industry players to defend HFCS or rebrand it as "corn sugar", consumer skepticism remains strong, with many preferring to avoid products containing this ingredient.

Health Concerns

HFCS has been linked to health issues, due to its high fructose content. While glucose can be metabolized by many cells throughout the body, fructose is processed in the liver, where it can be converted into fat. This process contributes to the development of fatty liver disease, obesity, and metabolic syndrome​. The high prevalence of HFCS in sugary beverages and processed foods can lead to overconsumption of calories, further exacerbating obesity rates​. While some studies suggest that HFCS and table sugar have similar health effects, the high consumption of HFCS in the diet is a significant concern for public health.

Regulatory Standards

HFCS is classified as a sweetening agent in Canada. According to the Canadian Food Inspection Agency, HFCS usage must be declared on the ingredient list on food labels, not as HFCS, but as glucose/fructose or fructose syrup. The former refers to the HFCS where the fructose fraction does not exceed 60% of the sweetener on a dry basis, whereas the latter refers to their counterpart where the fructose fraction exceeds 60%. Currently, there are no specific guidelines for youth and children in Canada, or for an acceptable limit of HFCS from packaged foods.

Example of HFCS Labeling in Canada.

The regulation of HFCS varies globally. In the EU, the sugar quota was abolished in September 2017, removing the production limit on HFCS. EU labeling requirements, detailed in regulation 1169/2011, inform consumers whether fructose-glucose/glucose-fructose syrups or sucrose are used, similar to Canada's standards. In Japan, HFCS is called isomerized sugars and they have similar labeling standards. In the Philippines, the government taxes 12 pesos on drinks sweetened with HFCS, double the tax for drinks with other sugars (6 pesos). The US law states that HFCS shall conform to the identity and specifications listed in the monograph entitled "High-Fructose Corn Syrup" in the Food Chemicals Codex, and that the ingredient is used in food with no limitation other than current good manufacturing practice.

Final Exam Question

Question:

Which of the following statements about High Fructose Corn Syrup (HFCS) is true?

A. HFCS-55 is primarily used in soft drinks and has a similar sweetness to sucrose.

B. HFCS-42 contains 90% fructose and 10% glucose.

C. The manufacturing process of HFCS does not involve enzymatic conversion.

D. HFCS is always labeled as "High Fructose Corn Syrup" on food labels in Canada.

Correct Answer:

A. HFCS-55 is primarily used in soft drinks and has a similar sweetness to sucrose.

Explanation:

This multiple-choice question should be included in the final exam because it assesses students' understanding of the key characteristics and manufacturing process of HFCS, as well as its labeling requirements in Canada. By evaluating their knowledge of these specifics, the question ensures that students have grasped important concepts covered in the course, such as the differences between types of HFCS and regulatory standards. This foundational knowledge is essential for students in food science, as it relates to both the production and regulation of common food ingredients. Additionally, multiple-choice questions are effective for testing detailed knowledge and ensuring comprehension of critical points.