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12 Common Foods with High Fructose Corn Syrup
It is one of the three dietary monosaccharides, along with glucose and galactose , that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in Commercially, fructose is derived from sugar cane , sugar beets , and maize.
High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
Fructose or Sorbitol Intolerance
All forms of fructose, including those found in fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. As of , about , tonnes of crystalline fructose were being produced annually. Excessive consumption of sugars, including fructose, especially from sugar-sweetened beverages may contribute to insulin resistance , obesity , elevated LDL cholesterol and triglycerides , leading to metabolic syndrome.
The European Food Safety Authority EFSA stated in that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, [ 12 ] while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia , insulin resistance, and increased visceral adiposity".
The word "fructose" was coined in from the Latin for fructus fruit and the generic chemical suffix for sugars, -ose. Fructose is a 6-carbon polyhydroxyketone. In solution, fructose exists as an equilibrium mixture of the tautomers β- d -fructo pyranose , β- d -fructo furanose , α- d -fructofuranose, α- d -fructopyranose and keto - d -fructose the non-cyclic form.
Is fructose bad for you? Benefits, risks, and other sugars
The distribution of d -fructose tautomers in solution is related to several variables, such as solvent and temperature. Fructose may be anaerobically fermented by yeast and bacteria. The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages , such as champagne. Fructose undergoes the Maillard reaction , non-enzymatic browning, with amino acids.
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Therefore, fructose has potential to contribute to changes in food palatability , as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants. The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness.
Is fructose bad for you?
It is the sweetest of all naturally occurring carbohydrates. The relative sweetness of fructose has been reported in the range of 1. Warming fructose leads to formation of the 5-membered ring form. However, it has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at higher temperatures.
The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak higher than that of sucrose , and diminishes more quickly than that of sucrose. Fructose can also enhance other flavors in the system. Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners. The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.
Fructose has higher water solubility than other sugars, as well as other sugar alcohols. Fructose is, therefore, difficult to crystallize from an aqueous solution.
Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners. Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used. Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation.
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts. Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch , causing a greater final viscosity. Although some artificial sweeteners are not suitable for home baking, many traditional recipes use fructose.