Human Sciences Extension and Outreach Human Sciences Extension and Outreach Publications

5-2019 High Fructose Corn Syrup—How sweet it is Ruth E. Litchfield Iowa State University, [email protected]

Diane Nelson Iowa State University

Jamie Quarnstrom Iowa State University

Follow this and additional works at: https://lib.dr.iastate.edu/extension_families_pubs Part of the Food Science Commons, and the Human and Clinical Nutrition Commons

Recommended Citation Litchfield, Ruth E.; Nelson, Diane; and Quarnstrom, Jamie, "High Fructose Corn Syrup—How sweet it is" (2019). Human Sciences Extension and Outreach Publications. 23. https://lib.dr.iastate.edu/extension_families_pubs/23

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Corn has many uses How is corn processed? Did you know? A number of products can be made Corn is converted to other products A 2-liter bottle of soda contains more from corn. Corn is used as animal using either a wet milling or dry-grind corn than an 18-ounce box of corn feed to produce food products such as process. Iowa has four wet milling flakes? (15 ounces compared to beef, pork, chicken, eggs, and dairy plants in southeastern Iowa and about 12.9 ounces) products. Starch manufactured from 60 dry-grind plants located across corn is used for industrial purposes— the state. The wet milling process When corn sells for $7 per bushel, an including adhesives, biodegradable can make corn sweetener or ethanol. 18-ounce box of corn flakes contains The dry-grind process can make only plastics, rubber, paper, and textiles. 10 cents worth of corn. At the same ethanol—about 2.8 gallons per bushel price, a 2-liter bottle of soda contains plus carbon dioxide, distillers grains, 12 cents worth of corn. Edible forms of cornstarch are used distillers soluble, and distillers grains in baking powder, soups, gravies and with solubles. sauces, pancake and waffle mixes, When priced at $2.28 per bushel, baby food, and chewing gum. Corn In the wet milling process, a single the value of the corn contained in an is a component of food products bushel of corn produces three primary 18-ounce box of corn flakes is 3 cents. such as cereals (corn flakes), snacks products: (corn chips), tortillas, sodas and other • corn oil (1.6 pounds) used sweetened beverages, ice cream and for cooking oil, margarine, For more information, visit other frozen foods. It also is used in mayonnaise, salad dressing, the following Web sites: the production of some beers and ales. shortening, soups, printing ink, soap, and leather tanning Iowa State University Nutrition Since the 1970s, corn also has become plus Resources widely available to consumers in the • 21% corn protein gluten feed www.extension.iastate.edu/ form of high fructose corn syrup. (13.5 pounds) used for livestock healthnutrition/ The table below shows the amount of and poultry feed and pet food U.S. corn production used for various plus Iowa State University Extension • 60% corn gluten meal products in 2006-07. Publications (2.6 pounds) used for pre- www.extension.iastate.edu/store Use U.S. corn emergence herbicide, poultry production feed, and fur cleaner (in bushels) plus one of three alternatives: Animal Feed 5.6 billion • 33 pounds of corn sweetener used Exports 2.1 billion in a variety of food and beverage products Ethanol 2.1 billion or • 32 pounds of cornstarch used Corn Sweeteners 753 million in such products as adhesives, Starch for food and 272 million batteries, cardboard, crayons, industrial uses degradable plastics, dyes, plywood, paper, antibiotics, Corn Foods 190 million chewing gum (cereals, snacks, or tortillas, etc) • between 2.5 and 2.7 gallons of ethanol or alcohol used for motor Alcoholic Beverages 137 million fuel additive, alcoholic beverages, Source: www.iowacorn.org/ industrial alcohol

PM 2061 August 2008 What is the difference 160 between corn syrup and high 140 Total caloric sweeteners1 about 130 pounds fructose corn syrup (HFCS)? 120 Corn syrup is made by breaking the total long chains of molecules that form 100 Sucrose cornstarch into shorter chains, such 80 about as glucose and maltose. The more 60 60 pounds cornstarch is hydrolyzed, the higher 40 HFCS each of the corn syrup’s glucose content. Sucrose 20 and HFCS High fructose corn syrup is made 0 from corn syrup that has a high 1970 1975 1980 1985 1990 1995 2000 2005 amount of glucose. Additional 1Includes sucrose, HFCS, glucose, dextrose, edible syrups, and honey. enzymes are used to convert some of Source: ERS Food Availability data. the glucose into fructose, resulting in Per person consumption of high fructose corn syrup has increased and a sweeter corn syrup. High fructose replaced sucrose (table sugar). Total sweetener consumption has increased corn syrup has several characteristics 20 percent. that make it a popular ingredient for food manufacturers. How do sugar and high Is high fructose corn syrup fructose corn syrup compare? • As a liquid, it is easily responsible for the obesity incorporated into beverages and Both products are used as sweeteners. epidemic? also stays in solution better— High fructose corn syrup and table The causes of obesity and overweight making a higher quality product. sugar (sucrose) are similar in chemical are multi-faceted and cannot be

composition—both contain fructose attributed to any one single factor. • As a form of invert sugar, and glucose—and are metabolized Weight gain occurs when there is fructose combines with protein in a similar way by the body. Each in the presence of heat to give an imbalance of energy intake and contributes the same amount of browning—toasted bread is energy output—consuming more an example. Because it has a energy (4 calories per gram or calories than are used in activity. As higher amount of fructose, HFCS 16 calories per teaspoon). an ingredient in food and beverage provides better browning in products, high fructose corn syrup baked products. Table sugar has equal amounts contributes to the energy intake. (50 percent each) of glucose and • Using HFCS instead of granular fructose. High fructose corn syrup sugar helps lock in moisture in The increase in high fructose corn baked products. This extends also has glucose and fructose but syrup consumption over the past shelf life by keeping the baked in different proportions. Most is 20 years has been mirrored by product fresher for a longer time 55 percent fructose and 45 percent a decrease in sugar (sucrose) period. This same moistness also glucose but the percentages can vary consumption. However, total gives cookies and snack bars a depending on how the product will be sweetener intake also has increased softer texture. used. The name “high fructose corn more than 20 percent over the past syrup” is an umbrella term for several, • Because it is a syrup (rather 20 years. Consequently, the increase than granules), the fructose and slightly different products. in total calories has contributed to glucose molecules do not form the energy imbalance leading to undesired crystals in candies and High fructose corn syrup and overweight and obesity. ice cream—giving those foods a table sugar also offer different smoother mouth feel and a more characteristics to food manufacturers desirable product. (see list at left).

• HFCS contributes thickness, or Prepared by Ruth Litchfield, Ph.D., R.D., … and justice for all viscosity, to condiments and salad The U.S. Department of Agriculture (USDA) prohibits L.D.,extension nutritionist; Diane Nelson, discrimination in all its programs and activities on the basis dressings. of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, and marital or family extension communication specialist; and status. (Not all prohibited bases apply to all programs.) Many materials can be made available in alternative formats • Historically, HFCS costs about Jamie Quarnstrom, extension graphic for ADA clients. To file a complaint of discrimination, write USDA, Office of Civil Rights, Room 326-W, Whitten 30 percent less than sugar. This design student. Building, 14th and Independence Avenue, SW, Washington, DC 20250-9410 or call 202-720-5964 Issued in furtherance price difference has decreased, of Cooperative Extension work, Acts of May 8 and June 30, 1914 in cooperation with the U.S. Department of however, as corn prices and Agriculture. Jack M. Payne, director, Cooperative Extension Service, Iowa State University of Science and Technology, demand for ethanol have Ames, Iowa. increased. File: FN 1