The following are the all of the articles that have been tagged as and being related to enzymatic processing that can be found here at Musings From Us, for your enjoyment.
Okay, it seems pretty simple, take a corn-based glucose, break it down modify it so it sweeter, then put it back together for a cheaper, altered version of the original, and sell it to every food manufacturer out there. It might be cheap, and effective, but the side effects are far greater than the process. Here is the description of HFCS according to Wikipedia:
High-fructose corn syrup
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High-fructose corn syrup (HFCS) – also called isoglucose, maize syrup, or glucose-fructose syrup in the UK, and glucose/fructose in Canada – comprises any of a group of corn syrups that has undergone enzymatic processing to convert its glucose into fructose and has then been mixed with pure corn syrup (100% glucose) to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sugar substitute. In the United States, it has become very common in processed foods and beverages, including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments.