High Fructose Corn SyrupF42F55
In the United States, HFCS is typically used as a sugar substitute and is ubiquitous in processed foods and beverages, including soft drinks, yogurt, cookies, salad dressing and tomato soup.
The most common types of high-fructose corn syrup are: HFCS 90 (mostly for making HFCS 55), approximately 90% fructose and 10% glucose; HFCS 55 (mostly used in soft drinks), approximately 55% fructose and 45% glucose; and HFCS 42 (used in many foods and baked goods), approximately 42% fructose and 58% glucose.
Per relative sweetness, HFCS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose. That makes it useful to food manufacturers as a substitute for sucrose in soft drinks and processed foods. HFCS 90 is sweeter than sucrose; HFCS 42 is less sweet than sucrose.
High fructose corn syrup (HFCS) is a corn found in numerous foods and beverages on the grocery store shelves. HFCS is composed of either 42% or 55% fructose, with the remaining sugars being glucose and higher saccharides. As such, HFCS is extremely similar to regular table sugar (sucrose), which is a 50/50 blend of fructose and glucose. There is very little pure fructose as a single sugar in the diet. It is usually found together with glucose
Specification
|
Product ame
|
High Fructose Corn Syrup
|
High Fructose Corn Syrup
|
|
Item
|
F42
|
F55
|
|
Dry Substance
|
71.0% Min
|
77.0% Min
|
|
Fructose(dry basis)
|
42-44% Min
|
55-57% Min
|
|
PH
|
3.3-4.5
|
3.3-4.5
|
|
Chroma
|
50 Max
|
50 Max
|
|
Insoluble particle
|
6.0ppm Max
|
6.0ppm Max
|
|
Sulphate ash
|
0.05% Max
|
0.05% Max
|
|
Transmittan
|
96% Min
|
96% Min
|
|
Glucose+Fructose(diy basis)
|
92% Min
|
95% Min
|
|
As
|
0.5ppm Max
|
0.5ppm Max
|
|
Pb
|
0.5ppm Max
|
0.5ppm Max
|
|
SO2
|
92ppm Max
|
95ppm Max
|
|
Bacterium total
|
1500cfu/g (or mL) Max
|
1500cfu/g (or mL) Max
|
|
E.coli
|
30 MPN/100g (or mL) Max
|
30MPN/100g (or mL) Max
|
|
Pathogen(salmonella)
|
Negative
|
Negative
|
