Week2iLab.docx - SCI228 Week 2 iLab 1 Week-2 iLab SCI228 Nutrition Health Wellness w\/Lab DeVry University SCI228 Week 2 iLab 2 Week 2 iLab 1 Select a

Week2iLab.docx - SCI228 Week 2 iLab 1 Week-2 iLab SCI228...

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SCI228: Week 2 iLab 1 Week-2 iLab SCI228 Nutrition, Health & Wellness w/Lab DeVry University
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SCI228: Week 2 iLab 2 Week 2 iLab 1. 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 was introduced into the US food system in 1970 due to the political environment in some cane sugar 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).
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