Glucose isomerase is used almost exclusively in the conversion of starches to sugars. It produces the isomerization of glucose into fructose. Syrups created with this process compete with cane sugar in food applications. High fructose syrups are popular because they are twice as sweet as sugar. They also are easy and inexpensive to produce.
Soda
If you drink non-diet soda, you are likely consuming high fructose syrup. Almost all soft drink manufacturers use high fructose syrups because they are less costly than sucrose. The use of high fructose syrups for drinks had a devastating effect on world prices for cane sugar, crippling the economies of some countries, at one time. The high fructose syrups in soft drinks may have a role in the obesity epidemic. People often drink too many "empty calories" when consuming sweetened drinks. Also, you digest, absorb and metabolize fructose differently than glucose, and weight gain is more likely with fructose than glucose. High fructose syrups require more insulin for their metabolism. High fructose corn syrup 55 is most often used in soda, while HFCS-42 is most often used for sports drinks.
Processed Foods
High fructose syrups extend the shelf life in foods in addition to being cheaper than sugar. High fructose syrups are found in a myriad of processed foods on grocery store shelves like snack bars. They are also found in breakfast cereals, sauces, jams, marinades, peanut butter, potato chips, pretzels, meat products like ham, condiments like mustard and ketchup, dairy products, ice creams, yogurt and other foods.
Baked Goods
High fructose syrup provides better browning than unprocessed glucose in baked goods. You'll find it in cookies, bread and other items. It also is used to produce a softer texture in these items. HFCS-42 is used most often in food products.
References
- Rensselaer Polytechnic Institute: Isomerization of Glucose to Fructose
- American Journal of Clinical Nutrition: Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity; George A Bray, Samara Joy Nielsen and Barry M Popkin; 2004
- "New Good Food"; Margaret M. Wittenberg; 2007
- "Food Processing and Preservation"; B. Sivasankar; 2004
