where did high fructose corn syrup come from
High-fructose corn syrup Commercial production of corn syrup began in 1864.[3]:17 In the late 1950s, scientists at Clinton Corn Processing Company of Clinton, Iowa tried to turn glucose from corn starch into fructose, but the process was not scalable.[3]:17[24] In 1965â€“1970 Yoshiyuki Takasaki, at the Japanese National Institute of Advanced Industrial Science and Technology (AIST) developed a heat-stable xylose isomerase enzyme from yeast. In 1967, the Clinton Corn Processing Company obtained an exclusive license to a manufacture glucose isomerase derived from Streptomyces bacteria and began shipping an early version of HFCS in February 1967.[3]:140 In 1983, the FDA approved HFCS as Generally Recognized as Safe (GRAS), and that decision was reaffirmed in 1996[25]
Sugar Monosaccharides in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides (such as sucrose) and polysaccharides (such as starch). Enzymes must hydrolyze or otherwise break these glycosidic bonds before such compounds become metabolized. After digestion and absorption the principal monosaccharides present in the blood and internal tissues include glucose, fructose, and galactose. Many pentoses and hexoses can form ring structures. In these closed-chain forms, the aldehyde or ketone group remains non-free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form.[31]