high fructose corn syrup alex huhn cbe 555. how it’s made starch isolated from corn through...
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High Fructose Corn SyrupAlex Huhn
CBE 555
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How It’s Made
Starch isolated from corn through physical separations
Starch is acidified and treated with enzymes to reduce to glucose syrup
Glucose syrup is sent through filters and purifying processes
Glucose is isomerized to fructose
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Chemical Structures of Sugars
Glucose
Cyclic hexose sugar, source of energy in glycolysis
Fructose
Constitutional isomer (same formula, different molecular shape) of glucose
Sucrose (table/cane/beet sugar)
50% fructose, 50% glucose
Fructose and glucose linked by glycosidic bond
High Fructose Corn Syrup
42% fructose (58% glucose) or 55% fructose (45% glucose)
Fructose and glucose unbound in solution
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Why Do We Consume HFCS?
Sweetness
Replacement for fat
Taste loss in low-fat products
fixed by addition of HFCS
Corn subsidies create surplus
Begun around 1970 by Nixon
Makes corn syrup incredibly cheap relative to table sugar
Extends shelf life of products
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Glucose Metabolism
Glucose not used in cells is sent to liver (right)
Most glucose is stored as glycogen for future energy
Small amount of glucose undergoes de novo lipogenesis
Insulin triggers in presence of glucose
Tells brain to stop eating
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Fructose Metabolism
All fructose is sent to liver
Uric acid increases, leading to higher blood pressure
No glycogen storage means more de novo lipogenesis
Insulin is not activated and ghrelin is not suppressed, ultimately contributing to increased appetite
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References
Slide 2
http://sweetsurprise.com/
Slide 3
http://drhyman.com/blog/2011/05/13/5-reasons-high-fructose-corn-syrup-will-kill-you/
Slide 4
http://www.corn.org/wp-content/uploads/2009/11/kernel.jpg
Slide 6
http://www.wisdom-square.com/images/relativesweetnessofsugars.jpg
http://www.theguardian.com/business/2012/jun/11/why-our-food-is-making-us-fat
Slides 7-8
“Sugar: The Bitter Truth” : https://www.youtube.com/watch?v=dBnniua6-oM