Glükózfruktóz

Glükózfruktóz, also known as glucose–fructose syrup, is a sweetener produced by enzymatic isomerisation of glucose to fructose in hydrolyzed starch, typically derived from corn. In many markets it is referred to as high‑fructose corn syrup (HFCS). The syrup consists of a mixture of monosaccharides with varying ratios of glucose and fructose; common formulations contain about 42% or 55% fructose, with the remainder predominantly glucose and minor saccharides.

Production: Starch from corn or another source is converted to a glucose syrup through enzymatic liquefaction and saccharification. A second enzyme, glucose isomerase, converts part of the glucose to fructose, yielding HFCS. The final composition is controlled to meet product specifications. HFCS‑42 is widely used in foods and some soft drinks; HFCS‑55 is common in many beverages in North America; other variants with higher fructose percentages are produced for specialized uses.

Properties and uses: HFCS is highly soluble, has a clean sweetness, and is hygroscopic, aiding moisture retention in baked goods and shelf life in processed foods. It is used as a replacement for sucrose in beverages, jams, condiments, dairy products, and many processed foods because of cost, handling properties, and sweetness profile.

Health and regulation: HFCS provides similar caloric content to sucrose per gram. Some studies link high intake of fructose to obesity, insulin resistance, and dyslipidemia, but health effects depend on total energy intake and dietary patterns. Regulatory agencies generally consider HFCS safe at permitted levels, and labeling varies by jurisdiction. Some regions distinguish HFCS from other glucose–fructose syrups on labeling.

See also: sugar, sucrose, isoglucose, glucose syrup.