Structure Of High Fructose Corn Syrup

High fructose corn syrup is made from the syrup of corn by the treatment of enzymes used to transfer a portion of glucose into fructose, according to Diabetes in Control, a website aimed at medical professionals. High fructose corn syrup was introduced in 1970 and is used to sweeten soft drinks and enhance the taste of foods. Although this synthetically made substance carries a bad reputation, high fructose corn syrup is chemically similar to table sugar, according to Diabetes In Control.

Glucose

Glucose is a simple sugar or carbohydrate the body uses after consuming foods and beverages to metabolize energy. In addition, glucose is a naturally occurring sugar found in corn syrup. Glucose, also referred to as monosaccharide, adopts many structures, is colorless, soluble in water and carries a Dextrose Equivalent of 74 for relative sweetness. According to Scientific Psychic, a website developed by chemist Antonio Zamora, when digested, glucose is stored as glycogen or used immediately for energy. However, if the glucose is neither stored nor used for energy, it is converted to fat.

Fructose

Fructose is a naturally occurring sugar commonly found in fruit. Commercial high-fructose corn syrup contains either 42 percent or 55 percent fructose; the remaining mixture is glucose, according to Diabetes in Control. Fructose contained in high fructose corn syrup is the synthetic result of adding enzymes to the glucose. Fructose, also known as monosaccharide, has the same molecular formula as glucose and is water soluble, but is structurally different, according to the Diabetes Daily website. Additionally, fructose has a Dextrose Equivalent of 173 for relative sweetness, according to Scientific Psychic. Furthermore, fructose is typically used to enhance the taste of foods and beverages and gives certain foods their chewy, moist consistency.

Bonding

Fructose and glucose do not bond in high fructose corn syrup, and are sometimes called free sugars. Unlike sugar, high fructose corn syrup is stable enough to maintain its structure under pH levels around 3.5 (acidic), the level at which carbonated beverages are made, according to QSR Magazine. To survive such conditions, the bond between fructose and glucose break apart or hydrolyze. This is why foods and beverages containing high fructose corn syrup preserve better than food items that do not contain it, QSR Magazine reports.

Benefits

High fructose corn syrup is used to enhance natural fruit and spice flavors found in food, for example breakfast cereals, yogurt, sauces and many processed foods. The fructose in high fructose corn syrup allows food to have a longer shelf life by keeping it fresh longer and maintaining moisture in snack items like cakes and cookies, according to Fructose Information Center. NaturalNews.com states that many food and beverage manufacturers use high fructose corn syrup because it's sweeter and cheaper than table sugar.

Glycemic Index

According to SweetSurprise.com, the glycemic index ranks ingredients, food and beverages based on how quickly they affect blood glucose levels in the body. The higher the ranking, the quicker the sugar is broken down during digestion. Additionally, glycemic index ratings are based on how much blood sugar rises within a period of two to three hours after eating. High fructose corn syrup contains varying mixtures of glucose and fructose; glucose has a glycemic index of 100, while fructose has a very low value of 20. According to SweetSurprise.com, high fructose corn syrup has not been specifically measured on the glycemic index, but would assume the glycemic index is moderate; similar to honey and sugar.