7up "all natural" (14)

10 Name: NATURAL : 2006-05-24 07:29 ID:5Nr9UXLg

High-fructose corn syrup (HFCS) is produced by processing corn starch to yield glucose, and then processing the glucose to produce a syrup with a higher percentage of fructose.

First, cornstarch is treated with alpha-amylase to produce shorter chains of sugars called polysaccharides.

Next, an enzyme called glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose.

The third enzyme, glucose-isomerase, converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in. While alpha-amylase and glucoamylase are added directly to the slurry, glucose-isomerase is packed into columns and the sugar mixture is then passed over it. This 42–43% fructose glucose mixture is then subjected to a liquid chromatography step where the fructose is enriched to approximately 90%. The 90% fructose is then back-blended with 42% fructose to achieve a 55% fructose final product. Numerous ion-exchange and evaporation steps are also part of the overall process.

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