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High-fructose corn syrup / HFCS

High-fructose corn syrup / HFCS

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High Fructose Corn SyrupF42F55


 In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup.

 

The most common types of high-fructose corn syrup are: HFCS 90 (mostly for making HFCS 55), approximately 90% fructose and 10% glucose; HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose.

 

Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.

 High fructose corn syrup (HFCS) is a corn found in numerous foods and beverages on the grocery store shelves. HFCS is composed of either 42% or 55% fructose, with the remaining sugars being glucose and higher saccharides.  As such, HFCS is extremely similar to regular table sugar (sucrose), which is a 50/50 blend of fructose and glucose.  There is very little pure fructose as a single sugar in the diet. It is usually found together with glucose

Specification

Product ame

High Fructose Corn Syrup

High Fructose Corn Syrup

 Item

 F42

F55 

 Dry Substance

71.0% Min

77.0% Min

 Fructose(dry basis)

 42-44% Min

55-57% Min

 PH

3.3-4.5

3.3-4.5

 Chroma

50 Max

50 Max

 Insoluble particle

6.0ppm Max

6.0ppm Max

 Sulphate ash 

0.05% Max

0.05% Max

 Transmittan

96% Min

96% Min

 Glucose+Fructose(diy basis)

92% Min

95% Min

 As

0.5ppm Max

0.5ppm Max

 Pb

0.5ppm Max

0.5ppm Max

 SO2

 92ppm Max

 95ppm Max

 Bacterium total

1500cfu/g (or mL) Max

1500cfu/g (or mL) Max

 E.coli

 30 MPN/100g (or mL) Max

 30MPN/100g (or mL) Max

 Pathogen(salmonella)

Negative

Negative