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SCI228: Week 2 iLab1Week-2 iLabSCI228 Nutrition, Health & Wellness w/LabDeVry University
SCI228: Week 2 iLab2Week 2 iLab1.Select a sweetener.High Fructose Corn Syrup (HFCS)2.Explore the history of the sweetener (when it was developed, its composition).Cane and beet sugar (or sucrose) were the primary sweeteners in the United States. It wasintroduced into the US food system in 1970 due to the political environment in some canesugar producing countries, climate challenges and general price conditions, cane sugar became cost prohibitive. In looking for alternatives, it was realized that the sugars from a popular US crop, corn, could be substituted for cane sugar in various foods and beverages. HFCS actually comes from “dent” corn, a breed that is not consumable until the high fructose corn syrup process is complete. It is a starchy hard corn used to make maize, thus tortillas and chips. It is high in fructose compared to the pure glucose that is in corn syrup but has about the same amount of fructose as sucrose. Currently, there are two main types: HFCS-42 (42% fructose and used in baked and canned foods), HFCS-55 (55% fructose and used in beverages).