Making High Fructose Corn Syrup is an Unnecessary Process :: Artificial Sweetener HFCS Food

An Unnecessary Process: Making High Fructose Corn Syrup The process of making High Fructose Corn Syrup is a long and complicated one. It was first discovered in 1900’s. High Fructose Con Syrup has been used as an artificial sweetener for decades. It involves the change of sucrose sugar into fructose sugar. It is a complicated process involving many changes on the molecular level. It also needs specific temperature and pH changes throughout the process to insure that the chemical changes and the enzymes all function properly. If the enzymes and chemical reactions don’t all work properly, the sucrose won’t change properly into fructose and the outcome will not be High Fructose Corn Syrup. The specific change from sucrose sugar into fructose sugar is vital so the process for changing it must be accurate. The fructose sugar is sweeter than the table sugar or sucrose sugar, which is why the fructose sugar is used instead of the sucrose sugar. This extra sweetness makes it favorable for commercial uses. The other factor mak ing both useful and favorable for commercial businesses to use it is its low cost. High Fructose Corn Syrup is cheaper to make and therefore is sold cheaper than regular table or cane sugar. Many commercial food-processing businesses are using High Fructose Corn Syrup because of this meaning and therefore making High Fructose Corn Syrup a common ingredient in many food items. The process of creating High Fructose Corn Syrup started in the 1800’s. Food industries have known about using microorganisms to produce new foods and increase the shelf lives of foods. In the corn industry, wet millers have used the process of isomerization, or converting D-glucose to D-fructose. The process of isomerization used to be done by treating glucose with alkaline catalyst at a high pH. This technique was unsuccessful because the conversion created large amounts of by-products, which tended to create a dark color and also develop off-flavors. Despite these side effects, isomerization was continually used with most of the research being done in carbohydrates. This research led to the discovery in the 1950’s that showed that when given right enzyme, the monosaccharide outside the cell the cell would undergo ketolisomerization. This enzyme discovered was xylose isomerase. This discovery was made by biological and medical scientists. More research then worked on how to change the molecular structure of glucose molecules with 5 carbons to fructose molecules with 6 carbons. An enzyme prepared from pseudomonas hydrophilia provided this structure change creating D-fructose.