By Jeanne Yacoubou
VRG Research Director
Also known as: HFCS, glucose-fructose, glucose-fructose syrup, fructose-glucose syrup
Commercial source: corn
Used in: soft drinks, juice, bread, cereal, granola bars, yogurt, soup, condiments, confections, desserts, ice cream, pharmaceuticals
Used as: sweetener, texturizer, anti-crystallization agent
Definition: A mixture of simple sugars glucose and fructose, HFCS is produced by microbial enzymes that convert some glucose to fructose. The major types of HFCS contain roughly equal amounts of glucose and fructose.
Manufacturers:
http://www.adm.com/en-US/products/food/sweeteners/Pages/default.aspx
According to ADM, their high fructose corn syrups “…do not contain, and are not processed, with any animal products, by-products, or any animal derived products.”
According to Tate & Lyle, their high fructose corn syrups: “…do not contain any ingredient of animal origin. The processing aid used to produce these products is not derived from animal origins.”
http://sw.ingredion.us/Ingredients/sweeteners/Pages/Nutritive.aspx
According to Ingredion, “We do not create product from cane sugar or animal-derived processes.”
Classification: Vegan
Entry added: May 2014
For information on more ingredients, see http://www.vrg.org/ingredients/index.php
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To join The Vegetarian Resource Group, go to http://www.vrg.org/member/2013sv.php