high-fructose corn syrup


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high-fructose corn syrup

(hī′frŭk′tōs′, -fro͝ok′-)
n. Abbr. HFCS
Syrup that is produced from cornstarch, is composed chiefly of fructose and glucose, and has a higher proportion of fructose (usually 42% or 55%) than does regular corn syrup. It is widely used as a sweetener in soft drinks, juices, and processed foods.

high-fructose corn syrup

a sweetener made by processing corn syrup to increase the level of fructose, usually to between 42% and 55% of the total sugar, with the balance being glucose. It is used extensively as a sweetener in processed foods and soft drinks, particularly soda and baked goods, but it is included also in many foods not normally thought of as sweet foods. See also fructose.
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Researchers fed 85 adults aged 18 to 40 beverages sweetened with enough high-fructose corn syrup to supply 0,10,1 7.
Lopez pointed out that, indeed, high-fructose corn syrup is loaded with fructose sugars and, therefore, can raise blood sugar levels.
13, 2013 /PRNewswire/ -- Newly reformulated Yoplait Go-GURT yogurt is hitting the store shelves now with vibrant new packaging featuring the new health messaging-no high-fructose corn syrup and has natural flavors and colors.
I think it's a stretch to say the study shows high-fructose corn syrup has anything special to do with diabetes," New York University nutrition professor Marion Nestle (http://www.
High-fructose corn syrup is 55 percent fructose and 45 percent glucose.
Effects of high-fructose corn syrup and sucrose on the pharmacokinetics of fructose and acute metabolic and hemodynamic responses in healthy subjects.
The sugar content of high-fructose corn syrup is typically 55 percent fructose; the rest is glucose.
The fight began in 2010 when the Corn Refiners Association proposed changing the name of high-fructose corn syrup to the more saccharine "corn sugar.
The corn refining industry's recent "corn sugar" campaign markets high-fructose corn syrup as a natural product that the body can't distinguish from real sugar.
RP44 has demonstrated enhancement results with several common sweeteners including sucrose, fructose and high-fructose corn syrup.
Among these is high-fructose corn syrup (a gooey sweetener used in soft drinks, meats, cheeses, and dozens more foods) that appeases confectionary craving.
It may be that fructose produces stronger activation of the reward system and that removing high-fructose corn syrup as a sweetener will curb some desire for these products.

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