In 2010, the Corn Refiners Association petitioned the U.S. Food and Drug Administration, or FDA, to change the name of high-fructose corn syrup, or HFCS, to corn sugar. The request comes after years of controversy, mixed media messages and conflicting research that link HFCS to obesity, insulin resistance, liver damage and deregulation of appetite. However, food manufacturers have steadily increased their use of HFCS in food and drinks because of the many benefits the sweetener has, including its taste, preservative qualities and expense.
It Tastes Good
HFCS's main role in food is flavor enhancement. It has a sweetness that is on par with regular sugar, such as that which comes from the cane or beets. It has been added to health foods that many people don't like in their original form, including oatmeal, bran and other cereals. It can replace sugar in one-to-one measurements.
It Keeps Food Fresher Longer
HFCS is also a food preservative. It protects food with high moisture content from growing microorganisms. This action prevents those foods from spoiling and allows them to sit on supermarket shelves safely for longer periods of time. The Corn Refiners Association also says HFCS protects the firmness of canned fruits and vegetables so they come out crisp and fresh tasting. It also delays freezer burn and helps ferment bread and yogurt containing yeast.
It's Cheap
Processed food manufacturers prefer HFCS to other sweeteners because it is inexpensive. This quality has a role in keeping food prices low and ensuring most people have access to food they can afford.
It's Natural
HFCS is derived from corn and cornstarch. Under many circumstances, the FDA allows food producers to label products with HFCS as natural. When it is created, the result is actually a mixture of simple sugars with slightly more fructose than other sugars.
Multiple Cooking Functions
HFCS is the reason you can buy chewy oatmeal raisin cookies after they've been sitting on the grocery shelf for weeks. It helps maintain texture and moisture content in foods. In addition, because it takes colder temperatures to freeze HFCS than other sugars, you can usually pour frozen HFCS-containing juices straight from the can or quickly thaw them. Moreover, HFCS remains stable through temperature changes so it won't affect the taste of foods that have it. This is an important factor in condiments, including ketchup.
References
- New York Times: A Sweetener with a Bad Rap
- Time: Is High-Fructose Corn Syrup Really Good for You?
- Food Technology: Ten Myths About High-Fructose Corn Syrup
- CornSugar.com: In Foods
- Harvard School of Public Health: High-Fructose Corn Syrup and Health
- FoodNavigator.com: HFCS is Natural, Says FDA in a Letter
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