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]
Tofu Benjamin Franklin was the first American to mention tofu, in a 1770 letter to John Bartram. Franklin, who encountered it during a trip to London, included a few soybeans and referred to it as "cheese" from China.[18] In 1770 Franklin also corresponded with James Flint on the subject of how the Chinese converted callivances (soybeans) into tofu. This is believed to be the first use of the word "tofu" in the English language.[19] The first tofu company in the United States was established in 1878.[20] In 1908 Li Yuying, a Chinese anarchist and a vegetarian with a French degree in agriculture and biology, opened a soy factory, the Usine de la Caséo-Sojaïne. This was the world's first soy dairy and the first factory in France to manufacture and sell beancurd.[21] However, tofu was not well known to most Westerners before the middle of the 20th century. With increased cultural contact between the West and East Asia and growing interest in vegetarianism, knowledge of tofu has become widespread. Numerous types of pre-flavored tofu can be found in supermarket chains throughout the West. It is also used by many vegans and vegetarians as a source of protein.