High-fructose corn syrup

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High-fructose corn syrup (HFCS) is any of a group of corn syrups which have undergone enzymatic processing in order to increase their fructose content and are then mixed with pure corn syrup (100% glucose) to reach their final form. The typical types of HFCS are: HFCS 90 (used almost exclusively in the production of HFCS 55) which is approximately 90% fructose and 10% glucose; HFCS 55 (most commonly used in soft drinks) which is approximately 55% fructose and 45% glucose; and HFCS 42 (used in other a variety of other foods, including baked goods) which is approximately 42% fructose and 58% glucose.^[1]

The process by which HFCS is produced was first developed by Richard O. Marshall and Earl R. Kooi in 1957^[2] and refined by Japanese researchers in the 1970s. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975–1985.

In terms of sweetness, HFCS 55 is comparable to table sugar (sucrose), which is a disaccharide of fructose and glucose.^[3] This makes it useful to manufacturers as a possible substitute for sucrose in soft drinks and other processed foods. HFCS 90 is sweeter than sucrose, while HFCS 42 is not as sweet as sucrose.

Use as a replacement for sugar

Since its introduction, HFCS has begun to replace sugar in various processed foods in the USA and Canada.^[4] The main reasons for this switch are:^[5]

• HFCS is somewhat cheaper due to the relative abundance of corn and the relative lack of sugar beets, as well as farm subsidies and sugar import tariffs in the United States.^[6]
  • HFCS is easier to blend and transport because it is a liquid.^[7]
    • HFCS usage leads to products with much longer shelf life.
    • HFCS is used a filler.
    • HFCS is used as a replacement for citrus juices (Lemon, Lime, Orange)and for oils (Peanut)which are more profitable.

    Comparison to other sugars

    Cane and beet sugar

    Cane sugar and Beet sugar are both relatively pure sucrose. While the glucose and fructose which are the two components of HFCS are monosaccharides, sucrose is a disaccharide composed of glucose and fructose linked together with a relatively weak glycosidic bond. A molecule of sucrose (with a chemical formula of C₁₂H₂₂O₁₁) can be broken down into a molecule of glucose (C₆H₁₂O₆) plus a molecule of fructose (also C₆H₁₂O₆ — an isomer of glucose) in a weakly acidic environment. Sucrose is broken down during digestion into fructose and glucose through hydrolysis by the enzyme sucrase, by which the body regulates the rate of sucrose breakdown. Without this regulation mechanism, the body has less control over the rate of sugar absorption into the bloodstream.

    The fact that sucrose is composed of glucose and fructose units chemically bound complicates the comparison between cane sugar and HFCS. The accuracy of saying that sucrose is "composed of 50% glucose and 50% fructose" depends on the context and point of view. Sucrose, glucose and fructose are unique, distinct molecules. Sucrose is broken down into its constituent monosaccharides - namely fructose and glucose - in weakly acidic environments by a process called inversion. This same process occurs in the stomach and in the small intestine during the digestion of sucrose into fructose and glucose. People with sucrase deficiency cannot digest (break down) sucrose, and thus exhibit sucrose intolerance.

    Both HFCS and sucrose have approximately 4 kcal per gram of solid if the HFCS is dried; HFCS has approximately 3 kcal per gram in its liquid form ^[8].

    Honey

    Honey is a mixture of different types of sugars, water, and small amounts of other compounds. Honey typically has a fructose/glucose ratio similar to HFCS 55, as well as containing some sucrose and other sugars. Honey, HFCS and sucrose have the same number of calories, having approximately 4 kcal per gram of solid; honey and HFCS both have about 3 kcal per gram in liquid form.^[8]

    Production

    High-fructose corn syrup is produced by milling corn to produce corn starch, then processing that corn starch to yield corn syrup which is almost entirely glucose, and then adding enzymes which change the glucose into fructose. The resulting syrup (after enzyme conversion) contains approximately 90% fructose and is HFCS 90. To make the other common forms of HFCS (HFCS 55 and HFCS 42) the HFCS 90 is mixed with 100% glucose corn syrup in the appropriate ratios to form the desired HFCS. The enzyme process which changes the 100% glucose corn syrup into HFCS 90 is as follows:

    1. Cornstarch is treated with alpha-amylase to produce shorter chains of sugars called oligosaccharides.
    2. Glucoamylase breaks the sugar chains down even further to yield the simple sugar glucose.
    3. Xylose isomerase converts glucose to a mixture of about 42% fructose and 50–52% glucose with some other sugars mixed in.

    While inexpensive alpha-amylase and glucoamylase are added directly to the slurry and used only once, the more costly glucose-isomerase is packed into columns and the sugar mixture is then passed over it, allowing it to be used repeatedly until it loses its activity. 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. Most manufacturers use carbon absorption for impurity removal. Numerous filtration, ion-exchange and evaporation steps are also part of the overall process.

    Measuring concentration of HFCS

    The units of measurement for sugars including HFCS are degrees Brix (symbol °Bx). Brix is a measurement of the mass ratio of dissolved sugars to water in a liquid. A 25 °Bx solution has 25 grams of sugar per 100 grams of liquid (25% w/w). Or, to put it another way, there are 25 grams of sugar and 75 grams of water in the 100 grams of solution. The Brix measurement was introduced by Antoine Brix.

    When an infrared Brix sensor is used, it measures the vibrational frequency of the high-fructose corn syrup molecules, giving a Brix degrees measurement. This will not be the same measurement as Brix degrees using a density or refractive index measurement because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When a refractometer is used, it is correct to report the result as "refractometric dried substance" (RDS). One might speak of a liquid as being 20 °Bx RDS. This is a measure of percent by weight of total dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content since the majority of dried solids are in fact sucrose. The advent of in-line infrared Brix measurement sensors have made measuring the amount of dissolved HFCS in products economical using a direct measurement. It also gives the possibility of a direct volume/volume measurement.

    Recently [2]an isotopic method for quantifying sweeteners derived from corn and sugar cane was developed by Jahren et al. which permits measurement of corn syrup and cane sugar derived sweeteners in humans thus allowing dietary assessment of the intake of these substances relative to total intake.

    Sweetener consumption patterns

    In the United States & Canada

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    US sweetener consumption, 1966-2004. It is apparent from this graph that overall sweetener consumption, and in particular glucose-fructose mixtures, has increased since the introduction of HFCS. Thus, the amount of fructose consumed in the United States & Canada has increased since the early 1980s. This would be true whether the added sweetener was HFCS, table sugar, or any other glucose-fructose mixture. However, because HFCS has slightly more fructose than does table sugar, the proportion of fructose as a component of overall sweetener intake in the United States has also increased, which would not be true if the increase in overall intake was table sugar.

    Because of a system of price supports and sugar quotas imposed since May 1982, importing sugar into the United States and Canada is prohibitively expensive. High-fructose corn syrup, derived from corn, is more economical since the American and Canadian prices of sugar are artificially far higher than the global price of sugar^[9] and the price of #2 corn is artificially low due to both government subsidies and dumping on the market as farmers produce more corn annually.^[10][11] The food industry turned to HFCS as a substitute, with both Coca-Cola and Pepsi switching to HFCS in 1984.^[12]

    Other countries, including Mexico typically use sugar in soft drinks. Some Americans seek out Mexican Coke in ethnic groceries, because they feel it tastes better or is healthier than Coke made with HFCS. [3]

    The average American consumed approximately 28.4 kg of HFCS in 2005, versus 26.7 kg of sucrose sugar.^[13] In countries where HFCS is not used or rarely used, the sucrose consumption per person can be higher than the USA; for example (2002):^[14]

    • USA: 32.4 kg
    • EU: 40.1 kg
    • Brazil: 59.7 kg
    • Australia: 56.2 kg

    Of course, in terms of total sugars consumed, the figures from countries where HFCS is not used should be compared to the sum of the sucrose and HFCS figures from countries where HFCS consumption is significant.

    International markets

    In the European Union (EU), HFCS, known as isoglucose, has been subject to production quotas under the sugar regime since 1977. Production of isoglucose in the EU has been limited to 507,000 metric tons, equivalent to about 2%-3% of sugar production. Therefore, wide scale replacement of sugar has not occurred in the EU. In Japan, HFCS consumption accounts for one quarter of total sweetener consumption.^[15]

    Controversies

    Some controversy has arisen over the use of HFCS as a food additive as manufacturers begin to use HFCS in an increasing variety of foods, such as breads, cereals, soft drinks, and condiments.

    American farm lobby

    Main article: Agricultural policy

    The preference for high-fructose corn syrup over cane sugar among the vast majority of American food and beverage manufacturers is largely due to U.S. import quotas and tariffs on sugar. These tariffs significantly increase the domestic U.S. price for sugar, forcing Americans to pay more than twice the world price for sugar, thus making high-fructose corn syrup an attractive substitute in U.S. markets. For instance, soft drink makers like Coca-Cola use sugar in other nations, but use high-fructose corn syrup in their U.S. and Canadian products.

    Large corporations, such as Archer Daniels Midland, lobby for the continuation of these subsidies.^[16] Since local and federal laws often put a limit on how much money one particular lobbyist can contribute,^[17] ADM's contributions are often given by numerous smaller entities under the authority of ADM. This is commonly called bundling political contributions.

    Health effects

    There are indications that "soda and drinks sweetened with HFCS are the main source of calories in [the] American diet."^[18] Overconsumption of sugars has been linked to adverse health effects, and most of these effects are similar for HFCS and sucrose. There is a correlation between the rise of obesity in the U.S. and the use of HFCS for sweetening beverages and foods. The controversy largely comes down to whether this is coincidence or a causal relationship. Some critics of HFCS do not claim that it is any worse than similar quantities of sucrose would be, but rather focus on its prominent role in the overconsumption of sugar; for example, encouraging overconsumption through its low cost.

    The possible difference in health effects between sucrose and HFCS could come from the difference in chemical make up between them. HFCS 55 (the type most commonly used in soft drinks) is made up of 55% fructose and 45% glucose. By contrast, sucrose is made up of 50% fructose and 50% glucose. Further, the fructose and glucose in HFCS 55 are in the form of separate molecules; by contrast, the fructose and glucose that are contained in sucrose are joined together to form a single molecule (called a disaccharide). This chemical difference may be less significant in many beverages that are sweetened with sucrose. This is because many beverages are strongly acidic, and the acid in the beverage will cause the sucrose to separate into its component parts of glucose and fructose. The amount of sucrose converted will depend on the temperature the beverage is kept at and the amount of time it is kept at this temperature.

    There are a number of relevant studies published in peer reviewed journals. Studies on the effect of fructose, as reviewed by Elliot et al.^[19], implicate increased consumption of fructose (due primarily to the increased consumption of sugars but also partly due to the slightly higher fructose content of HFCS as compared to sucrose) in obesity and insulin resistance. Likewise, the review by Forshee et al. concluded that HFCS does not appear to contribute to overweight and obesity any differently than do other energy sources.^[20]

    Recent studies have also raised concerns of possible liver damage as a result of HFCS.^{[citation needed]}

    Melanson et al.^[21] concluded that sucrose is metabolized by the body like a mixture of 50% glucose and 50% fructose with no detectable difference from HFCS and Monsivais et al.^[22] could detect no difference in the reported satiety levels in people consuming sucrose or HFCS flavoured drinks.

    Somewhat related, Archer Daniels Midland researchers Sun and Empie^[23] found no difference in rates of obesity between people who regularly consume sugar sweetened drinks and those who do not.

    Chi-Tang Ho et al found that soft drinks sweetened with HFCS are up to 10 times richer in harmful carbonyl compounds, such as methylglyoxal, than a diet soft drink control.^[24] Carbonyl compound are elevated in people with diabetes and are blamed for causing diabetic complications such as foot ulcers and eye and nerve damage.^[25][26] However, contrary to press reports suggesting otherwise,^[25] the abstract of the Chi-Tang Ho et al suggests that no sucrose-sweetened controls were tested.

    One study concluded that foods with increased pure fructose "produced significantly higher fasting plasma triacylglycerol values than did the glucose diet in men" and "if plasma triacylglycerols are a risk factor for cardiovascular disease, then diets high in fructose may be undesirable".^[27] Bantle, et al. "noted the same effects in a study of 14 healthy volunteers who sequentially ate a high-fructose diet and one almost devoid of the sugar."^[28]

    A study in mice suggests that fructose increases obesity.^[29] Large quantities of fructose stimulate the liver to produce triglycerides, promotes glycation of proteins and induces insulin resistance.^[30] According to one study, the average American consumes nearly 70 pounds of HFCS per annum, marking HFCS as a major contributor to the rising rates of obesity in the last generation. ^[31]

    Some of the above-referenced studies have addressed fructose specifically, not sweeteners such as HFCS or sucrose which contain fructose in combination with other sugars. Thus, although they indicate that high fructose intake should be avoided, they don't necessarily indicate that HFCS is worse than sucrose intake, except insofar as HFCS contains 10% more fructose. Studies which have compared HFCS to sucrose (as opposed to pure fructose) find that they have essentially identical physiological effects. For instance, Melanson et al (2006), studied the effects of HFCS and sucrose sweetened drinks on blood glucose, insulin, leptin, and ghrelin levels. They found no significant differences in any of these parameters.^[21]

    Perrigue et al (2006) compared the effects of isocaloric servings of colas sweetened HFCS 45, HFCS 55, sucrose, and aspartame on satiety and subsequent energy intake. They found that all of the drinks with caloric sweeteners produced similar satiety responses, and had the same effects on subsequent energy intake. Taken together with Melanson et al (2006), this study suggests that there is little or no evidence for the hypothesis that HFCS is different from sucrose in its effects on appetite or on metabolic processes involved in fat storage. Both the Perrigue et al study and the Melanson et al study were funded by "the American Beverage Institute and the Corn Refiners Association."^[32][33]

    One much-publicized 2004 study found an association between obesity and high HFCS consumption, especially from soft drinks.^[34] However, this study did not provide any evidence that this association is causal. In fact, one of the study coauthors, Dr. Barry M. Popkin, is quoted in the New York Times as saying, "I don't think there should be a perception that high-fructose corn syrup has caused obesity until we know more."^[35] In the same article, Walter Willets, chair of the nutrition department of the Harvard School of Public Health, is quoted as saying, "There's no substantial evidence to support the idea that high-fructose corn syrup is somehow responsible for obesity .... If there was no high-fructose corn syrup, I don't think we would see a change in anything important." Thus he personally seems to believe that high-fructose corn syrup is no worse than other sugars. Willets also recommends drinking water over soft drinks containing sugars or high-fructose corn syrup.^[36]

    Labeling as "natural"

    In May 2006, the Center for Science in the Public Interest (CSPI) threatened to file a lawsuit against Cadbury Schweppes for labeling 7 Up as "All Natural"^[37] or "100% Natural",^[38] despite containing high-fructose corn syrup. While the U.S. FDA has no definition of "natural", CSPI claims that HFCS is not a “natural” ingredient due to the high level of processing and the use of at least one genetically modifed (GMO) enzyme required to produce it.^[39] On January 12, 2007, Cadbury Schweppes agreed to stop calling 7 Up "All Natural."^[40] They now call it "100% Natural Flavors."^[41]

    Snapple (another Cadbury-Schweppes brand) is well-known for being labeled "all-natural", but most varieties contain HFCS. Newman's Own Lemonade and Limeade are labeled as "all-natural" but also contain HFCS. Bread produced by Nature's Own Bread is labeled as having "no artificial preservatives, colors, or flavors", though some varieties contain HFCS [4]. Still, as the U.S. FDA has no general definition of "natural", a company may refer to its product as "all natural", regardless of the ingredients, in most cases. However, FDA does prohibit beverages purporting to contain juice with less than 100% juice from using phrases like 100% natural and 100% pure. 21 CFR 101.35(l) This might apply to 7UP based on vignettes of lemon, lime, or other fruit which could be construed as purporting to contain juice.

    Taste

    Some beverage manufacturers have returned to cane sugar as a sweetener, maintaining that there is a noticeable difference in taste.

    • Jones Soda announced that the company will launch its 12-ounce soda (January 2007) sweetened with pure cane sugar instead of high-fructose corn syrup. The brand will be called Jones Pure Cane Soda. As of December 2007, online ingredients lists have "inverted cane sugar" as the only sweetener ^[42]. Inverted sugar is a mixture of sucrose, and fructose and glucose invert^[43]. Cane sugar syrup is 100% sucrose, but must be inverted to prevent crystals from forming in the syrup. The amount of inversion can be varied, but fully inverted sugar retains 5% sucrose. Inverted cane sugar differs from HFCS as inverted cane sugar contains sucrose in addition to the glucose and fructose. Also, the ratio of glucose to fructose is different between HFCS and inverted cane sugar. Fully inverted cane sugar may contain 5% sucrose, 47.5% glucose and 47.5% fructose, while HFCS is usually 45% glucose and 55% fructose.
      • Goose Island sodas also use pure sugar and they market this as having a more pure flavor. Their market slogan is "made with 100% real sugar for better taste."
      • Steaz sodas and energy drinks use only organic cane sugar produced using a "single-crystallization process [which] preserves the original flavor... without the use of additives, preservatives, or animal by-products."

      Vernors was originally sweetened with stevia from 1866 to 1991 and had a "deliciously different" taste. When the FDA banned stevia in 1991, the company replaced stevia in their drinks with HFCS.

      Some Coca-Cola products have started to use sucrose as indicated by the ingredient list clearly marked on the outside of the box. This practice is not widespread and is dependent on individual processing plants. Coca-Cola does not have an official statement at this time on whether they are or are not using sucrose.

      One independent Dr Pepper bottler in Dublin, Texas never switched, giving "Dublin Dr Pepper" a unique taste. Other bottlers have since followed suit, sometimes offering both HFCS and cane sugar sweetened versions in the same market.

      Blue Sky Beverage Company (a fully-owned subsidiary of the Hansen Beverage Company) has two lines of sodas which do not use HFCS as a sweetener. Blue Sky Real Sugar is a line of sodas which uses sugar as a sweetener, and Blue Sky Organic Sodas use organic cane juice as a sweetener.

      Certain soda processing plants, in areas with a large number of adherents of kosher diets, will make sugar-sweetened batches of soda in the spring season for the Jewish Passover holiday. This is because corn and its by-products are considered similar enough to classical grains to be prohibited for use on Passover by Ashkenazic Rabbis.^{[citation needed]}

      References

      1. ^ http://www.newsdesk.umd.edu/sociss/release.cfm?ArticleID=1470 University of Maryland press release, "UM. Study - Not Enough Evidence to Indict High Fructose Corn Syrup in Obesity". Accessed 2007-11-15
      2. ^ Marshall et al. (1957). "Enzymatic Conversion of d-Glucose to d-Fructose". Science 125 (3249): 648. doi:10.1126/science.125.3249.648. 
      3. ^ High Fructose Corn Syrup is Not Sweeter Than Sugar?
      4. ^ (Bray, 2004 & U.S. Department of Agriculture, Economic Research Service, Sugar and Sweetener Yearbook series, Tables 50–52)
      5. ^ (White JS. 1992. Fructose syrup: production, properties and applications, in FW Schenck & RE Hebeda, eds, Starch Hydrolysis Products – Worldwide Technology, Production, and Applications. VCH Publishers, Inc. 177-200)
      6. ^ Pollan, M., The (Agri)Cultural Contradictions Of Obesity, NY Times Magazine, 12 Oct. 2003.
      7. ^ (Hanover LM, White JS. 1993. Manufacturing, composition, and applications of fructose. Am J Clin Nutr 58(suppl 5):724S-732S.)
      8. ^ ^{a b} Nutrition information for HFCS at The Calorie Counter
      9. ^ Grist ADM, high-fructose corn syrup, and ethanol
      10. ^ Institute for Agriculture and Trade Policy
      11. ^ Corn Production/Value
      12. ^ The Great Sugar Shaft
      13. ^ U.S. per capita food availability – Sugar and sweeteners (individual). Economic Research Service (2007-02-15). Retrieved on 2007-09-14.
      14. ^ WHO Oral Health Country/Area Profile Programme
      15. ^ (Japanese) http://sugar.lin.go.jp/japan/data/j_html/j_1_01.htm
      16. ^ Archer Daniels Midland: A Case Study in Corporate Welfare. cato.org. Retrieved on July 12, 2007.
      17. ^ Campaign Contribution Limits. National Conference of State Legislatures (February 11, 2004). Retrieved on November 28, 2006.
      18. ^ Preliminary Data Suggest That Soda And Sweet Drinks Are The Main Source Of Calories In American Diet
      19. ^ Elliott, Sharon S; Nancy L Keim, Judith S Stern, Karen Teff and Peter J Havel (April 2004). "Fructose, weight gain, and the insulin resistance syndrome1". Am J Clin Nutr. 79: 537-43. 
      20. ^ Forshee et al. (2007). "A critical examination of the evidence relating high fructose corn syrup and weight gain". Critical Reviews in Food Science and Nutrition 47: 561-582. 
      21. ^ ^{a b} Melanson et al. (2007). "Effects of high-fructose corn syrup and sucrose consumption on circulating glucose, insulin, leptin, and ghrelin and on appetite in normal-weight women". Nutrition 23: 103-12. doi:doi:10.1016/j.nut.2006.11.001. 
      22. ^ Monsivais et al. (2007). "Sugars and satiety: does the type of sweetener make a difference?". American Journal of Clinical Nutrition 86: 116-123. 
      23. ^ Sun and Empie (2007). "Lack of findings for the association between obesity risk and usual sugar-sweetened beverage consumption in adults - A primary analysis of databases of CSFII-1989-1991, CSFII-1994-1998, NHANES III, and combined NHANES 1999-2002". Food and Chemical Toxicology 45: 1523-1536. 
      24. ^ Soda Warning? New Study Supports Link Between Diabetes, High-fructose Corn Syrup
      25. ^ ^{a b} Diabetes fears over corn syrup in soda. New Scientist (04 September 2007). Retrieved on 2007-11-17.
      26. ^ Theresa Waldron Sugary Sodas High in Diabetes-Linked Compound
      27. ^ Bantle, John P.; Susan K. Raatz, William Thomas and Angeliki Georgopoulos (November 2000). "Effects of dietary fructose on plasma lipids in healthy subjects". American Journal of Clinical Nutrition 72 (5): 1128-1134. 
      28. ^ Whey Protein and Fructose, an Unhealthy Combination. Enerex Botanicals. Retrieved on 2007-1-17.
      29. ^ Jurgens, Hella; et al. (2005). "Consuming Fructose-sweetened Beverages Increases Body Adiposity in Mice". Obesity Res 13: 1146-1156. 
      30. ^ Faeh D, Minehira K, Schwarz JM, Periasamy R, Park S, Tappy L (July 2005). "Effect of fructose overfeeding and fish oil administration on hepatic de novo lipogenesis and insulin sensitivity in healthy men". DIABETES 54 (7): 1907-1913. PMID 15983189. 
      31. ^ Mariniello, J. Martin. "Weight Loss-- Revealing The Hidden Secrets", Obesity Factors In Current Society, 2007-11-28. Retrieved on 2007-11-28. (English) 
      32. ^ online abstracts2006 internet forfait haut at eb2006-online.com
      33. ^ Similarities Between HFCS and Sucrose Revealed
      34. ^ Bray, George A.; Samara Joy Nielsen and Barry M. Popkin (April 2004). "Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity". American Journal of Clinical Nutrition 79 (4): 537-543. 
      35. ^ Warner, Melanie (July 2, 2006). A Sweetener With a Bad Rap. The New York Times. Retrieved on 2007-11-17.
      36. ^ Coca-Cola & The American Beverage Ass. to sell the Brooklyn Bridge [1]
      37. ^ William Campbell Douglass II. "The new, "all-natural" 7Up soft drink", 2006-06-27. Retrieved on 2007-09-24. 
      38. ^ Howard, Theresa. "Food, beverage marketers seek healthier images", USAToday, 2006-04-20. Retrieved on 2007-09-24. 
      39. ^ CSPI to Sue Cadbury Schweppes over “All Natural” 7UP. Center for Science in the Public Interest. Retrieved on 2007-11-17.
      40. ^ Gardner, Steve (January 14, 2007). CSPI’s Litigation Project Forces Change By Two Major Food Companies. Consumer Law and Policy Blog. Retrieved on 2007-11-17.
      41. ^ 7UP, Now 100% Natural Flavors. Dr Pepper/Seven Up (2007). Retrieved on 2007-09-24.
      42. ^ Jones Soda online ingredients list (one example) http://www.jonessoda.com/files/crushedmelon_us_i.html
      43. ^ "What is Inverted Sugar," Albert Uster Imports, Inc., http://www.auiswiss.com/culin_menu_pastry.cfm?catid=701#article2

      
      

      External links

      • "Is high-fructose corn syrup making us fat? It's a sticky subject" (Article by Karen Gaudette, Seattle Times)
      • "Is fructose to blame for obesity?" (Article by Barbara Quinn, McClatchy-Tribune)
      • "Does This Goo Make You Groan?" or "A Sweetener With a Bad Rap" (Article by Melanie Warner, New York Times) complete text available
      • The Nutrition Reporter "Fructose: Maybe Not So Natural...and Not So Safe"
      • Foods which DO NOT contain High Fructose Corn Syrup
      • Foods containing High Fructose Corn Syrup
      • Cargill Foods (Cargill is the largest provider of HFCS to the food & beverage industry)
      • "Audio broadcast linking HFCS Industry to Diabetes/Obesity Epidemic"
      • "The Double Danger of High Fructose Corn Syrup"
      • "Consumption of soft drinks and high-fructose corn syrup linked to obesity and diabetes"
      • "The Murky World of High-Fructose Corn Syrup"
      • "We're drowning in high fructose corn syrup. Do the risks go beyond our waistline?" (San Francisco Chronicle)
      • "The obesity epidemic. Audio broadcast talking about physiology linking Fructose and Obesity (audio and transcript)" (The Health Report)de:Maissirup

      es:Jarabe de maíz eo:Maiza siropo fr:Sirop de maïs à haute teneur en fructose ja:異性化糖