further shopping

further shopping

I went to the store and found some hfcs-free ketchup: Simply Heinz

Taste test reveals that it’s a bit sweeter, and probably more true-tasting to its ingredients. It has less “tang” and more tomato-y goodness.
I also found some hfcs-free prepackaged choco-chip cookies (mmm) which I’m HOPING didn’t use hfcs-full vanilla. False advertising if they did.
My coworker asked me today what the different between corn syrup and hi-fr corn syrup was today and I had to say, I didn’t know. SO. I did some research.
Apparently, both are broken down by using hydrocholoric/sulfiric acid. YUM think about that next Christmas when those corn-syrupy cookies are sitting out at work. Regular corn syrup has dextrose its sugar, which is about 3/4 as sweet as regular sugar. For those companies that need it SWEEEEET, they add enzymes that convert the dextrose into 42% fructose. For those that want it even sweeeeeeter (pop), I will quote this because I don’t want to condense it:
“To produce corn syrups with a fructose level above 50%, the 42% fructose syrup is passed through a series of fractionation columns, which separate and hold the fructose content. The separated portion is about 80-90% fructose and is flushed from the columns with deionized water. A portion of this is retained and sold for use in “light” foods where only a small amount of liquid sweetener is needed. The remainder is blended with other 42% fructose syrup to produce a 55% fructose syrup, which is used in soft drinks, ice cream, and frozen desserts.”
Ok now that I have the process down, I’m going to start focusing on why corn is such a hot commodity in this country. And how much of a commodity it is.

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