High Fructose Corn Syrup (HFCS)

About This Product

High fructose corn syrup is produced from corn starch in three enzyme stages: alpha-amylase liquefies the starch, glucoamylase converts it to glucose, and glucose isomerase then rearranges part of that glucose into fructose. The resulting syrup is separated and blended to fixed compositions. It is supplied as a clear, viscous liquid.

Grades are named for their fructose content as a percentage of total sugars. HFCS-42 is used in baking, canning, dairy and general food manufacture; HFCS-55, which is close to the glucose-to-fructose ratio of sucrose and slightly sweeter than it, is the standard grade for carbonated soft drinks. The isomerisation step matters because fructose is substantially sweeter than glucose, so converting part of the glucose raises sweetness without adding solids. Three practical properties follow from the fructose content: it is strongly hygroscopic, so it keeps baked goods moist and extends softness; it browns readily in the Maillard reaction, giving good crust colour; and being a liquid it is easier to meter and blend than crystalline sugar. It also resists crystallisation, which suits confectionery and frozen products.

It is used in soft drinks, juices and cordials, baked goods, confectionery, jams and preserves, canned fruit, dairy, sauces and condiments.

Bio Green Foods supplies HFCS-42 and HFCS-55 to specification on fructose and dextrose content, dry solids, colour, pH, ash and heavy metals.