In the present study, sucrose was replaced with high fructose corn syrup (HFCS) at various levels ranging from 20 to 40% in Gaz formulation and five formulation prepared as follow : A (100% sugar + acidic glucose syrup), B (100% sugar + enzymatic glucose), C (80% sugar + 20% HFCS-55 + enzymatic glucose surup), D (70% sugar + 30% HFCS-55 + enzymatic glucose syrup) and E (60% sugar + 40% HFCS-55 + enzymatic glucose syrup). Gaz bites were analyzed for physicochemical properties, texture (cutting and puncture test), microbial growth and organoleptic characteristics. The low water activity and crude energy were found in samples added 30-40% HFCS-55 as compared to control. Moisture content of Gaz samples was decreased by increasing HFCS-55 but no significant differences were observed between B, C and D. Microbial spoilage of Gaz samples was controlled by formulation and substitution of sucrose by HFCS-55 restricted the growth of mold and yeast in C, D and E formulations. The color appearance parameters such as lightness and yellowness were significantly affected by the addition of HFCS in comparison with control (P<0.05). The values of the cutting and puncture force in Gaz ranged between 3.65-6.92 and 0.24-0.53 N, respectively. These two texture parameters were significantly affected by the formulation. Sensory data on a 5 point hedonic scale indicated that the panelists liked Gaz formulation prepared with HFCS up to 30% sugar replacement over control samples because of improved color, texture and taste.

High-fructose corn syrup-55 (HFCS-55) is a common sweetener in the food industry. Recently, we have investigated and published the effects of uncontrolled long-term oral ingestion of 55-HFCS compared to sucrose on primary ovarian insufficiency in female rats. This study aimed to compare the effects of short-term controlled HFCS-55 administration with sucrose and its possible effects on the uterine and ovarian tissue of female rats compared to the long-term model.

According to OECD guideline (No. 407), 15 female rats were divided into three groups. The control group received distilled water; the second group received sucrose 75%; the third group received HFCS-55; 1ml/100 g body weight, for 28 days by gavage. The pattern of energy intake, weight, behavioral changes, and indicators of biochemical and histopathology were evaluated on day 29.

There were no reports of death, or changes in energy intake, weight, and behavior. Out of lipid profile and biochemical factors, serum levels of uric acid and HDL in the HFCS-55 and sucrose groups were significantly reduced compared to the control. In the HFCS-55 group, cell apoptosis was recorded in the uterine tissue (similar to the 90-day study), and ovarian tissue congestion was reported like in the 90-day study.

Results of our study compared to the 90-day study, indicate the vulnerability of the uterine and ovarian tissues caused by fructose. The possible damage risk of HFCS-55 on the uterus and ovary of women needs further epidemiological studies.

The goal of this research was comparing physicochemical stability of non alcoholic carbonated beverages contained high fructose corn Syrup and sucrose during storage. Soft drinks were made with three formulations of lemon, cola and orange soft drinks and in their formulations, sucrose was replaced with 60%, 80% and 100% of HFCS (55%) and were stored at 4 ºC, 25 ºC and 40 ºC for one, two and four months. Samples were analysed for titrable acidity, pH, density, brix and color stability. pH, brix and density decreased although titrable acidity increased during storage. There was no significant difference between samples contained HFCS and sucrose(P>0.05). Results showed that color of samples were stable at different temperatures (4 ºC, 25 ºC and 40 ºC) of storage up to four months(P<0.05) but exposing to sun light made Carmoisine unstable and HFCS intensified this effect.

High fructose corn syrup (HFCS) is commonly found in soft drinks and juice beverages, as well as in many pre-packaged foods such as breakfast cereals, baked goods and dairy desserts. Historically, sucrose (table sugar) was primarily added to processed foods and beverages as the sweetening agent. In recent years, the use of HFCS has significantly increased in popularity due to its sweetness, ability to enhance flavor and shelf life, and its low cost. HFCF made by enzymatic isomerization of glucose to fructose was introduced as HFCS-42 (42% fructose) and HFCS-55 (55% fructose) and opened a new frontier for the sweetener and soft drink industries. Using a glucose isomerase, the starch in corn can be efficiently converted into glucose and then to various amounts of fructose. Hydrolysis of sucrose produces a 50:50 molar mixture of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in sucrose bonded together. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharide in HFCS provides better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. The development of these inexpensive, sweet corn-based syrups made it profitable to replace sucrose (sugar) and simple sugars with HFCS in our diet. In the present study, the replacement of sucrose with HFCS and its effect on the functionality and organoleptic properties of different food products were reviewed.

High fructose corn syrup (HFCS) has become an increasingly common food ingredient in the last 40 years. However, there is concern that HFCS consumption increases the risk for obesity, metabolic syndrome, cardiovascular diseases and other adverse health outcomes compared to other caloric sweeteners. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose (table sugar), consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, soft texture, color and convenient mixing in foods in comparison to sucrose. Because the composition of HFCS and sucrose is so similar, particularly on absorption by the body, there is no evidence that HFCS contributes more to obesity or other conditions than sucrose does. Nevertheless, Accurate and complete epidemiologic studies are needed to analyze food consumption, including those on the mechanism of action and relationship between fructose dose and response. At the present time, there is insufficient evidence to ban or otherwise restrict use of HFCS or other fructose-containing sweeteners in the food supply or to require the use of warning labels on products containing HFCS.

There are a lot of discussions and controversy about sucrose and other sweeteners regarding their metabolism and health effects. These concerns are often arising by speculation based on limited data or few studies on animals. Recent controversies have arisen following the publication of a commentary suggesting a possible link between high fructose corn syrup (HFCS) consumption and obesity. Since then, there has been a widespread scientific consensus that there is no significant difference in the metabolic and endocrine response between HFCS 55% and sucrose in relation to obesity or any human health issue. This conclusion is not surprising because both of these sugars contain approximately equal amounts of fructose and glucose, contain the same amount of calorie, have the same level of sweetness and have the same absorption from the digestive tract. The hypothesis that fructose, HFCS, or sucrose are associated with an increased risk of heart disease, metabolic syndrome, fat accumulation in the liver, or increased muscle tissue adiposity, has been investigated in different ways using different approaches that lead to different conclusions. They seem to disagree. Further clinical trials are needed to resolve many of these ambiguities. The purpose of this study was to respond to uncertainties about metabolism, endocrine, and possible effects on human health when consuming sucrose, HFCS and fructose 55%. Over the past decade, there has been much scientific debate about metabolism, the endocrine response, and the potential health effects due to consuming sucrose, high fructose corn syrup (HFCS) and fructose. Due to this reason that the United States and many other countries are involved in the obesity, there is more motivation for these discussions. Given all this as a foreground, the purpose of this review is to discuss the metabolism and the endocrine response of sucrose and HFCS consumption. It has also been considered to highlight the strengths and weaknesses of the evidence regarding the consumption of these sugars and their possible health consequences. We then discuss the results of recent randomized controlled trials using different amounts of fructose, HFCS and sucrose.

We investigated the harmful effects of high fructose corn syrup (HFCS) on learning and memory in the hippocampus and the ameliorative effects of melatonin (Mel). 

Thirty-six adult male Sprague Dawley rats were divided into three groups: Group I, control; Group II, HFCS; and Group III, HFCS+Mel. HFCS form F55 was prepared as a 20% fructose syrup solution. Rats in HFCS and HFCS+Mel groups were given drinking water for 10 weeks. Rats in the HFCS+Mel group have been given 10 mg/kg/day melatonin orally for the 6 weeks, in addition to HFCS 55. The Morris water maze (MWM) test was applied to all animals for 5 days to determine their learning and memory levels. After decapitation, one-half of the hippocampus samples were collected for western blot analysis, and another half of the tissues were collected for histopathological and immunohistochemical analyses. 

In the HFCS group, there was a significant difference between the time to find the platform in the MWM test and time spent in the quadrant between days 1 and 5 (P=0.037 and P=0.001, respectively). In addition, a decreased level of MT1A receptor, TNF-α, iNOS, osteopontin (OPN), and interleukin-6 (IL-6) expressions were significantly increased in the HFCS group. Melatonin treatment reversed MT1A receptor levels and TNF-α, iNOS, OPN, and IL-6 expressions. During the histopathological examination, increased neuronal degenerations were observed in the HFCS group. Melatonin ameliorated these changes.

Consumption of HFCS caused deterioration of learning and memory in adult rats. We suggest that melatonin is effective against learning and memory disorders.

Dietary glucose improves memory performance in several adult populations; however, there are no comparative studies of commonly consumed sugars on memory performance in children.. The objective was to compare the effect of glucose, sucrose and high-fructose corn syrup-55 (HFCS) solutions on immediate and delayed word list recall in 9 to 14 year-old normal weight boys..Patients and In a repeated measures design, 15 normal weight boys received, in random order, preloads (200 kcal/250 mL) of glucose, sucrose, HFCS, or non-caloric sucralose control. The boys were presented with a 15 item word list to memorize 15 minutes after ingestion of the preloads and asked to recall the words immediately after, and at 30, 45, 60 and 90 minutes.. There were no significant differences among the glucose, sucrose and HFCS preloads on word list recall compared with the non-caloric sucralose control at any of the time points. However, word list recall was highest at 15 minutes, and decreased over time to 90 minutes after all preloads (P < 0.0001).. Sugars in solutions do not differ in their effects on word list memory recall compared with a non-caloric sucralose control in 9 to 14 year-old normal weight boys..

Baklava is one of the traditional pastries in Qazvin, and people who are suffering from obesity and diabetes are limited to eat this kind of pastry because of its high amount of sucrose and calorie. High fructose corn syrup has a higher sweetness than sugar and provides fewer calories to the body and also has a lower glycemic index than edible sugar.This study aimed to examine the effect of replacing sucrose with high fructose corn syrup (HFCS) on the characteristics including sensory, texture and color of Qazvin Baklava evaluated at 5 levels of 0, 25, 50, 75 and 100% and during 1, 15 and 30 days of storage.Results revealed the texture evaluation indicated that replacement of HFCS with sucrose caused a significant difference in cohesive, adhesive, chewiness, hardness, springiness so that the adhesiveness increase and hardness decreasethrough increasing HFCS. In treatments containing 100% HFCS replacement, the highest cohesiveness and springiness observed. The color appearance parameters such as (a⃰, b⃰, L⃰) significantly affected by adding HFCS so that the L index increased through the HFCS increase in the treatment.The highest index a related to the treatment including 75% replacement with HFCS, while index b decreased in treatments containing HFCS.The sensory evaluation results showed that by increasing the amount of HFCS in Baklava formulation, the scores related to taste, odor, texture, and acceptability significantly decreased.The replacement of HFCS at 25% had the highest acceptance rating from the panelists.This treatment did not differ significantly from the control sample in terms of cost. The results of this study showed that HFCS is capable to be applied as a replacement for sugar in the traditional Qazvin Baklava formulation.

There are many concerns about sucrose and HFCS metabolism and their potential health effects on human health in recent years. Also several hypotheses about the role of HFCS in obesity incidence has beenpublished which most of them are the result of studies on the US obesity rate and pure fructose-fed animals. Since then, a broad scientific consensus has emerged that there are no metabolic or endocrine response difference between HFCS and sucrose related to obesity or any other adverse health outcome.Both sucrose and HFCS55 contain equal amounts of fructose and glucose, contain the same number of calories, possess the same level of sweetness and are absorbed identically through the gastrointestinal tract. Reports about the negative effect of HFCS on human health are mostly based on comparison of pure fructose and glucose metabolism whereas pure fructose is not consumed in the human diet. Whether there is a link between sucrose and HFCS55 and increased risk of metabolic syndrome or fatty infiltration of the liver remains in dispute with different studies using different methodologies arriving at different conclusions. The purpose of this review is to summarize the current knowledge about HFCS and sucroseand their potential health effects on human health.