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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I see this every where!!!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I see this every where!!!?),it will help you,my kids.

high fructose corn syrup. I see it on soda can/bottles.. And it is in my Arizona green tea... What does high fructose corn syrup do to your body?
answer from chineseop.com cooking QA
High Fructose Corn Syrup is a fancy way of saying sugar water that has so much sugar it is gooey. So your body needs a certain amount of sugar to metabolise and make energy but too much is not good either. It will store as fat and nobody wants that!
Also sugar is not good for your teeth!!
answer from chineseop.com cooking QA
High-fructose corn syrup --


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 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]. The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975C1985.

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.


MORE INFORMATION --


http://en.wikipedia.org/wiki/High_fructo...
answer from chineseop.com cooking QA
it has no nutritional value whatsoever. I guess it does provide some calories for energy, but that%26#039;s about it. If you don%26#039;t burn up that energy, it will turn into fat in your body. Not a really good thing.
answer from chineseop.com cooking QA
It is bad for you.
answer from chineseop.com cooking QA
The same this that sugar does. If you get diet the amount of frutose will be significantlly less.
answer from chineseop.com cooking QA
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 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]. The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965-1970. HFCS was rapidly introduced in many processed foods and soft drinks in the US over the period of about 1975C1985.

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.

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.


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