AFS's Thompson Viewpoint; Call it 'corn sugar' "" not high fructose corn syrup
Area corn industry experts say an alternate name could potentially give high fructose corn syrup a sweeter reputation. The Texas Corn Producers Board and Corn Producers Association of Texas announced this month it is in favor of the Corn Refiners Association's petition to make "corn sugar" an alternate common name for high fructose corn syrup.
The refiners association submitted its proposed changes to the Food and Drug Administration in September in response to consumers' recent confusion about the commonly used food sweetener.
"In light of some of the misconceptions that are out there, we felt (high fructose corn syrup) should have been considered as a sugar all along," said David Gibson, Corn Producers Board executive director and Corn Producers Association vice president.
In its petition, CRA argued the name high fructose corn syrup is misleading since there are other naturally occurring sweeteners such as honey and agave nectar that can contain higher levels of fructose than some types of high fructose corn syrup. Corn sugar "more closely reflects reasonable consumer expectations and more accurately describes the basic nature of the ingredient," according to the petition.
"By calling it a corn sugar, I don't see a problem with that," said Leslie Thompson, Texas Tech professor and associate chair of the department of animal and food sciences. High fructose corn syrups contain the same simple sugars "" fructose and glucose "" as table sugar or sucrose. They both have 4 calories per gram, she said.
"Table sugar "" whether it's from cane or beets "" that table sugar is glucose and fructose and when it gets broken down in the body you have glucose and fructose," Thompson said. "It's the same thing in these corn syrups."
Table sugar is 50 percent fructose and 50 percent glucose; the most frequently used high fructose corn syrups are 42 percent fructose and 53 percent glucose or 55 percent fructose and 42 percent glucose, according to a CRA corn sugar fact sheet.
To make high fructose corn syrups, a refining plant isolates the starch molecules, breaks down the starch into glucose and an enzymatic process converts some of the glucose into high levels of fructose "" that was how the original name came about, Thompson said.
High fructose corn syrup is put in sodas, ketchup and baked goods because fructose is sweeter than glucose so a smaller amount of fructose corn syrup can be used to sweeten a product.
As for the claims linking high fructose corn syrup with obesity, Thompson said, it does not matter if one consumes a 120-calorie soda sweetened with table sugar or corn syrup "" that person is still consuming 120 calories. People will gain weight if their calorie intake exceeds the calories they burn.
Gibson said the myths claiming high fructose corn syrup is linked to diabetes and obesity caused a public frenzy over the past 10 years, resulting in a number of industry problems, including low demand and the closure of a corn refining plant in Dimmitt. Still, Gibson remained hopeful the FDA would approve the alternate name and that the name "corn sugar" would dispel the negative connotations associated with the name "high fructose corn syrup."
Steven Yoder, a corn producer in Dalhart, said corn sugar would be a less confusing name, but he was skeptical this late introduction of an alternate name would garner significant changes. "It will probably stay the same or be a little less," he said, referring to the public's view and the demand for high fructose corn syrup. "There's a lot of passion on the side that's against (high fructose corn syrup)."
However, Yoder did not believe all the negativity would shut down high fructose corn syrup production because it is a valuable natural sugar substitute. Without it, he said, there would be a worldwide shortage of natural sugars.
According to CRA, it could take the FDA two years to complete the petition process. In the meantime, CRA said, it will continue its multimedia efforts to educate consumers about the truth behind high fructose corn syrup. Gibson encouraged the public to always read food labels and when they have questions, to turn to scientific studies or food science experts.
By Alyssa Dizon / Lubbock Avalanche-Journal
CONTACT: Leslie Thompson, chairman and professor, Department of Animal and Food Sciences, Texas Tech University at 806-742-2805 ext 224 or leslie.thompson@ttu.edu
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For more information: http://lubbockonline.com/local-news/2011-01-27/area-cotton-growers-support-corn-sugar-alternate-name-high-fructose-corn-syrup
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