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AKAs for High Fructose Corn Syrup?

g
Gualtier Malde Apr 13, 2008 08:58 PM

It seems that manufacturers of products with High Fructose Corn Syrup as an ingredient have become sensitive to a growing concern over that product in the general public. In Seattle, Puget Consumers' Co-Op has banned the sale of any product containing HFCS.

Are the manufacturers using other names for the product? I see things on labels that don't make sense and wonder if there is a movement to obscure the contents. Have any of you with chemistry backgrounds detected this type of thing? If so, what are some of the euphemisms?

  1. Honeychan Apr 13, 2008 09:03 PM

    So, the question begs to be asked: Do they have -anything- on the shelves?? All joking aside, HFCS is in nearly EVERY processed product, in sinister little ways one would never expect. Just pick up any random pre-made product, and dollars to donuts, it will be in it.

    Much more knowledgable folks will surely chime in, and give us all the info, other names and the like.

    Reading packages can be scary, at times.

    1. a
      anzu Apr 14, 2008 12:47 PM

      I wonder if "invert syrup" is one of those euphemisms. . . I've now become suspicious of any sweetener that is not sugar (or honey or molasses, maple syrup, etc.).

      1 Reply
      1. re: anzu
        goodhealthgourmet Apr 14, 2008 01:10 PM

        anzu, invert syrup isn't corn syrup...it's an acid-modified sucrose product.

      2. b
        Blush Apr 14, 2008 01:39 PM

        I believe it's also called glucose/fructose or glucose-fructose.

        1. deborah24 Apr 15, 2008 09:23 AM

          Is there a difference between HFCS and high maltose corn syrup? What is that???

          3 Replies
          1. re: deborah24
            goodhealthgourmet Apr 15, 2008 02:43 PM

            they're slightly different. maltose is disaccharide composed of 2 glucose molecules, whereas fructose is a monosaccharide. maltose isn't as sweet as fructose, and it's bulkier...and the syrup is more viscous. fyi, "high maltose corn syrup" is the same thing as maltodextrin.

            1. re: goodhealthgourmet
              livetocook Apr 15, 2008 02:56 PM

              So would that mean it's harder to breakdown. Therefore worse??

              1. re: livetocook
                goodhealthgourmet Apr 15, 2008 04:10 PM

                what do you mean by "worse?" although it's a disaccharide, it's still a simple sugar as opposed to a complex carbohydrate...but it is actually less likely to cause digestive upset than fructose.

                btw, your body possesses an enzyme [maltase] specifically for digesting maltose, so it's very easy for the body to break it down.

          2. l
            LOB Nov 27, 2008 12:53 PM

            This is getting a little too technical for someone who's not a dietician or chemist. I have also been trying to avoid HFCS completely, on doctor's orders. So, alas, grocery shopping is taking WAY too long and becoming very confusing due to much label reading. Because of this, I also have seen names such as "corn syrup solids", and others that look like they may be just another name for HFCS but don't know for sure if that's true. Can anyone out there answer with confidence the question of what, if any, are the AKAs for HFCS? Thanks.

            1 Reply
            1. re: LOB
              1sweetpea Nov 28, 2008 01:58 PM

              The best way to avoid it is to shift your diet towards natural, unprocessed (or at least less processed) foods. My diet consists primarily of fruits and vegetables, grains and legumes. I buy sprouted whole grain breads that contain no sweeteners other than honey. The same goes for the spelt multigrain crackers I buy. I'm careful not to buy anything that contains corn or soy, unless it is organic and non-GMO. Yes, it will require label reading, if your shopping cart is heavy on the packaged goods, but you'll develop a keen eye for the HFCS. Frankly, if I can't pronounce an ingredient on the label and it sounds suspiciously non-food-oriented, I put the product back on the shelf.

            2. pikawicca Nov 28, 2008 02:23 PM

              Labeling regulation in the U.S. is pathetic, but I really don't think that calling an ingredient by another name is allowed.

              3 Replies
              1. re: pikawicca
                paulj Nov 29, 2008 09:20 AM

                Outside of the USA, terms like isoglucose or fructose-glucose are common. These refer to a chemically similar product, though they do not imply a corn source.

                Which are you more worried about - the fact that the sweetener is derived from corn, or that it is a mixture of simple sugars? 'Plain' corn syrup is not 'high fructose'; it is mostly glucose (also called dextrose). The fructose-glucose mixture can be made from other sugars or starches. Lyle's Gold Syrup for example, is made by splitting sucrose (sugar) into the constituents, and blending that back into sugar syrup (so it is a mix of sucrose, glucose and fructose). In Europe, other starches such as potato are often used to make glucose. Europe also has isoglucose quotas designed to protect home grown beet sugar production.

                Then there's the action of your own digestive juices that split sucrose into the constituents so they can be absorbed.

                1. re: paulj
                  pikawicca Nov 29, 2008 06:59 PM

                  Paul,

                  I really wouldn't compare a great product like Lyle's with HFCS. The process to produce HFCS is so unnatural it should alarm anyone. And it's in everything, at least here in the U.S.

                  1. re: pikawicca
                    paulj Nov 29, 2008 08:23 PM

                    Do you know what else Take & Lyle produces? Like splenda? They also own some corn processing plants in the USA.
                    http://en.wikipedia.org/wiki/A._E._St...

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