1. High Fructose Corn Syrup
Peter Holmes

2. Overview Chemical Structure History Industry Process Economics
HFCS in the news
Conclusion

3. Chemical Structure

4. Types of HFCS HFCS 55 HFCS 42 HFCS 90 In soft drinks
Used in baking goods, cereals, etc
HFCS 90

6. History First introduced in 1960s Comparable sweetness to sucrose
Added stability
Safety not brought into question until the 1980s

7. Metabolism Digested in the same way as sucrose
HFCS provides 4 calories (17 kilojoules) per gram or 16 calories per teaspoon. (same as sucrose)

8. Industry Process

11. Refinery

12. Economics Sugar is more expensive in the US
Result of tariffs and lobbying from corn industry in 1970s
Corn is very abundant in united states
Syrup easier to transport and is more stable

13. Why is HFCS in the news?
Harmful to humans?
Possible links to obesity

14. HFCS in news
Obesity study by American Society for Chemical Nutrition, Fast Food Nation
2010 – USC reports soft drinks have “megadoses” of fructose

15. Caloric intake

16. Corn Sugar
September 2010, the Corn Refiners Association petitioned the FDA to allow it to call HFCS corn sugar
May 2012, FDA rejects petition-sugar is a crystalline solid

17. Lawsuits
Sept , ADM, Cargill & Tate and Lyle sue Sugar Association for defamation
"The bottom line is it (high fructose corn syrup) is not a natural product. It is something that is synthesized," he said. "It is not the same thing as real sugar.“-Attorney for sugar group

18. Sugar Refinery

20. Conclusion HFCS is not responsible for the growing obesity in the US
HFCS is a cheap, safe substitute for cane and beet sugar

21. Questions?