High fructose corn syrup has been linked to various health problems such as weight gain, high cholesterol and dental problems. Some argue that because it is processed product, it can be harmful because it is metabolized by the body differently. Chemically, HFCS is almost identical to table sugar, also known as sucrose, and has yet to be proven anymore dangerous, says the American Medical Association. As opposed to sugar cane, HFCS is the product of corn starch after quite a few rounds of enzymatic processing to make it taste sweet. Table sugar is 50 percent glucose and 50 percent fructose while HFCS is 42 and 55 percent fructose and 45 to 58 percent glucose or other sugars.
Enhanced Flavor
According to the Fructose Information Center, some are starting to prefer HFCS in their healthy meal choices because of the flavor it supplies to what otherwise would taste bland in an attempt to maintain low calorie status. Because HFCS just as sweet as table sugar or other sweeteners, it is said to enhance the flavor of fruits, spices and even dairy products.
Competetive Pricing
According to the High Fructose Corn Syrup website, HFCS is relatively inexpensive compared to other sugars and sweeteners. They also note that that sucrose prices are higher due to a combination of foreign sugar import tariffs and quotas for domestically grown sugar. Because corn is the most widely grown crop in United States, it is cheaper for both the food manufacturers to obtain for their products, and for the public to purchase.
Extended Shelf Life
HFCS has a longer shelf life than its competition because of the extensive processing it went through. HFCS acts as a preservative and can maintain sweetness and flavor in food products over an extended period of time, without spoiling. HFCS also has the ability to control moisture; keeping baked goods from drying out, frozen foods from being damaged by freezer burn, and maintaining texture, says Sweetsurprise.com.
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