It was good for grandma's pecan pie but if it's in anything else, it must be evil.
Posted on 09/15/2011 6:19:46 PM PDT by quantim
LOS ANGELES (AP) -- The Food and Drug Administration has cautioned the corn industry over its ongoing use of the term "corn sugar" to describe high fructose corn syrup, asking them to stop using the proposed new name before it has received regulatory approval, The Associated Press has learned.
The Corn Refiners Association wants to use "corn sugar" as an alternative name for the widely used liquid sweetener currently labeled as high fructose corn syrup on most sodas and packaged foods. They're attempting an image makeover after some scientists linked the product to obesity, diabetes and other health problems; some food companies now tout products that don't contain the ingredient.
Though it could take another year before the FDA rules on the request made last September to change the name, the Corn Refiners Association has for months been using "corn sugar" on television commercials and at least two websites: cornsugar.com and sweetsurprise.com.
A series of high-profile television, online and print advertisements tell consumers that "sugar is sugar" and that corn sugar is natural and safe, provided it's consumed in moderation.
(Excerpt) Read more at hosted.ap.org ...
I see ingredient labels with “dehydrated cane juice” rather than “sugar”!
Food labeling is something you really don’t want politicized. And I remember the “frozen chicken” controversy with Tyson as revealed by Frank Perdue.
OMG give it a rest you beauracrats. everyone knows it is sugar. Fructose=sugar.:
A very sweet sugar, C6H12O6, occurring in many fruits and honey and used as a preservative for foodstuffs and as an intravenous nutrient. Also called fruit sugar, levulose.
FPS I learned that was a no no when I was on the Atkins Diet.
Love to. Is there a processed food product that doesn't have it?
I don’t buy into the health concerns on the corn syrup, but sugar isn’t sugar.
Real sugar tastes better in drinks.
Obama must be encouraged to reach out and throttle the sugar moguls and force them to apologize to America's Corn Industry.
Am curious what Rush’s new teas use for sweeteners on the labels, maybe he’ll talk about this soon.
Nutritional Information, Diet Info and Calories in Corn Syrup, 43/50 De, High Maltose, Neto 7350 from A. E. Staley Manufacturing
Detailed Product Description High fructose syrup has the same sweetener as sucrose, but better taste than sucrose High fructose syrup has the same sweetener as sucrose, but better taste than sucrose. Today it has taken the place of sucrose, and has been widely used in many industries, such as frozen foods, dairy products, wine, preserved fruit, canned food, bean products, baking food, flavoring, pharmacy and health care food. We can manufacture products based on the demands of customers. Specifications: 1) Dry solids: ≥71% 2) Fructose: ≥55% 3)PH Value;4.5-6.5 4)Packing: 24kg/tinplate drum, 300kg/HDPE plastic drum
High Maltose Syrup High Maltose Syrup is made from refined starch by biochemical technology. The concentration is more than 50% of maltose. Products Technique Index Sense Index Items Index Appearance colorless , transparent and viscous liquid Physics Index Items Index Top grade First grade Qualified Dry solid 80% 75% 70% Boiling temperature 155 150 145 PH value 4.6 -- 6.0 DE value 42% Maltitol content 50% Transparency 98% Sulphate ash 0.3% 0.4% 0.5% Note : DE value and concentration can be adjusted according to the requirements of consumers Hygiene Index Items Index Pb(Pb2+) 0.5mg/kg As(As3-) 1.0mg/kg Cu Cu 5.0mg/kg SO2 100.0mg/kg Total bacterias (N) 3000 cfu/g or ml Coliforms (N) 30MPN/100g or 100ml Pathogens (samolnella) Negative Language Option
http://www.codexalimentarius.net/web/standard_list.do?lang=en
bump HFCS
While we are at it. I should mention that without old fashion cane syrup, your diabetic shock just isnt the same. Put some on buttermilk pancakes and butter. Look out.
The domestic american sugar and sweetener producers have congress bought off. The sad part is that most americans can't get to taste real sugar.
If you're a sugar snob like I am you would know that sugars are like fine wines. They vary in taste, color, aroma, and value just like wines.
Karo syrup is NOT HFCS, just in case you people didn’t know.
“What is high fructose corn syrup and how is it different from regular corn syrup?
Corn syrup is a sweetener derived from fresh corn picked and processed at its peak state of flavor and sweetness.
This is in all Karo Corn Syrup products used for baking sold in retail stores.
By contrast, high fructose corn syrup starts with regular corn syrup, which is modified by further processing and treated with enzymes to break it into two different forms of sweetness, fructose and glucose.”
http://www.princeton.edu/main/news/archive/S26/91/22K07/
I likes me some Molasses on my pancakes!
That's all you really need.
CODEX STANDARD FOR SUGARS1
CODEX STAN 212-1999
1. SCOPE AND DESCRIPTION
This Standard applies to the following sugars intended for human consumption without further processing
(synonyms are in round brackets). It includes sugars sold directly to the final consumer and sugars used as
ingredients in foodstuffs. The description of each of the sugars is also given below:
Name
Description
White sugar
Purified and crystallised sucrose (saccharose) with a
polarisation not less than 99.7 ºZ.
Plantation or mill white sugar
(or any other equivalent name accepted in the
country of origin in which it is sold)
Purified and crystallised sucrose (saccharose) with a
polarisation not less than 99.5 ºZ.
Powdered sugar
(icing sugar)
Finely pulverised white sugar with or without the addition
of an anticaking agent
Soft white sugar
Fine grain purified moist sugar, white in colour with a
sucrose plus invert sugar content of not less than 97.0%
m/m.
Soft brown sugar
Fine grain purified moist sugar, light to dark brown in
colour with a sucrose plus invert sugar content of not less
than 88.0% m/m.
Dextrose anhydrous
Purified and crystallised D-glucose without water of
crystallisation, with a D-glucose content of not less than
99.5% m/m on a dry basis and a total solids content of not
less than 98.0% m/m.
Dextrose monohydrate
Purified and crystallised D-glucose containing one
molecule of water of crystallisation, with a D-glucose
content of not less than 99.5% m/m on a dry basis and a
total solids content of not less than 90.0% m/m.
Powdered dextrose
(icing dextrose)
Finely pulverised dextrose anhydrous or dextrose
monohydrate or mixtures thereof, with or without the
addition of an anticaking agent.
Glucose syrup
A purified concentrated aqueous solution of nutritive
saccharides obtained from starch and/or inulin. Glucose
syrup has a dextrose equivalent content of not less than
20.0% m/m (expressed as D-glucose on a dry basis), and a
total solids content of not less than 70.0% m/m.
Dried glucose syrup
Glucose syrup from which the water has been partially
removed to give a total solids content of not less than
93.0% m/m.
1 This Standard replaced the Standards for White Sugar, Powdered Sugar (Icing Sugar), Soft Sugars, Dextrose
Anhydrous, Dextrose Monohydrate, Powdered Dextrose (Icing Dextrose), Glucose Syrup, Dried Glucose
Syrup, Lactose, and Fructose.
Lactose
A natural constituent of milk normally obtained from
whey with an anhydrous lactose content of not less than
99.0% m/m on a dry basis. It may be anhydrous or
contain one molecule of water of crystallisation or be a
mixture of both forms.
Fructose
(laevulose)
Purified and crystallised D-fructose with a fructose
content of not less than 98.0% m/m, and a glucose content
of not more than 0.5% m/m.
Raw cane sugar
Partially purified sucrose, which is crystallised from
partially purified cane juice, without further purification,
but which does not preclude centrifugation or drying, and
which is characterised by sucrose crystals covered with a
film of cane molasses.
2. FOOD ADDITIVES
Only those food additives listed below may be present. Wherever possible levels should be as low as
technologically achievable.
2.1. SULPHUR DIOXIDE
The maximum permitted sulphur dioxide levels in the final product are set out below.
Sugar
Maximum permitted level
(mg/kg)
White sugar
Powdered sugar
Dextrose anhydrous
Dextrose monohydrate
Powdered dextrose
Fructose
15
15
15
15
15
15
Soft white sugar
Soft brown sugar
Glucose syrup
Dried glucose syrup
Dried glucose syrup used to manufacture sugar
confectionery
Glucose syrup used to manufacture sugar
confectionery
20
20
20
20
150
400
Lactose
None
Plantation or mill white sugar
Raw cane sugar
70
20
2.2. ANTICAKING AGENTS
The following anticaking agents are permitted for use in powdered sugar and powdered dextrose to a
maximum level of 1.5% m/m singly or in combination, provided that starch is not present:
Calcium phosphate, tribasic
Magnesium carbonate
Silicon dioxide, amorphous (dehydrated silica gel)
Calcium silicate
Magnesium trisilicate
Sodium aluminosilicate
Calcium aluminosilicate
Powdered sugar and powdered dextrose may have up to 5% starch added if no anticaking agent is used.
3. CONTAMINANTS
3.1 HEAVY METALS
3.1.1 Raw cane sugar
Raw cane sugar shall be free from heavy metals in amounts which may represent a hazard to human health.
3.1.2 Other Sugars
The products covered by this Standard shall comply with the maximum limits established by the Codex
Alimentarius Commission.
3.2 PESTICIDE RESIDUES
The products covered by this standard shall comply with those maximum residue limits established by the
Codex Alimentarius Commission for these commodities.
4. HYGIENE
It is recommended that the products covered by the provisions of this standard be prepared and handled in
accordance with the appropriate sections of the Recommended International Code of Practice - General
Principles of Food Hygiene recommended by the Codex Alimentarius Commission (CAC/RCP 1-1969), and
other relevant Codes of Hygienic Practice an Codes of Practice.
The products should comply with any microbiological criteria established in accordance with the Principles
for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997)
5. LABELLING
In addition to the provisions of the General Standard for the Labelling of Pre-packaged Foods (CODEX
STAN 1-1985), the following specific provisions apply:
5.1 THE NAME OF THE FOOD
All products covered by this Standard must conform to the description given for that product in Section 1 of
the Standard.
In addition, the following specific provision applies to powdered dextrose (icing dextrose) - the name shall
be accompanied by a reference to dextrose anhydrous or dextrose monohydrate or both as appropriate.
Where the glucose syrup contains fructose above 5% it shall bear a description to reflect this.
5.2 LIST OF INGREDIENTS
The presence of starch and the maximum amount present shall be declared on the label or containers of
powdered sugar or powdered dextrose.
6. METHODS OF ANALYSIS AND SAMPLING
See relevant Codex texts on methods of analysis and sampling.
ANNEX
This text is intended for voluntary application by commercial partners and not for application by
governments.
I. ADDITIONAL COMPOSITION AND QUALITY FACTORS
The composition and quality factors for the sugars covered by the Standard are set out in Table 1.
II. ADDITIONAL METHODS OF ANALYSIS
See relevant Codex texts on methods of analysis and sampling.
Table 1: Additional Composition and Quality Factors
Composition and
quality factors
White
sugar
PMWS
Soft
brown
sugars
Soft
white
sugars
Powdered
sugar (icing
sugar)
Dextrose
anhydrous
Dextrose
monohydrate
Powdered
dextrose
Glucose
syrup
Dried
glucose
syrup
Fructose
Lactose
Sulphated ash
(% m/m)
N/A
N/A
= 3.5
N/A
N/A
=0.25-on a
dry basis
=0.25-on a dry
basis
=0.25-on a
dry basis
=1.0-on a
dry basis
=1.0-on a
dry basis
N/A
=0.3-on a
dry basis
Conductivity ash
(% m/m)
=0.04
= 0.1
N/A
= 0.2
= 0.04
N/A
N/A
N/A
N/A
N/A
=0.1
N/A
Invert sugar content
(% m/m)
=0.04
= 0.1
= 12.0
0.3-12.0
= 0.04
N/A
N/A
N/A
N/A
N/A
N/A
N/A
Sucrose plus invert
sugar content
(% m/m expressed as
sucrose)
N/A
N/A
= 88.0
= 97.0
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
Loss on drying
(% m/m)
= 0.1a
= 0.1a
= 4.5
= 3.0
= 0.1a
N/A
N/A
N/A
N/A
N/A
= 0.5
= 6.0
Starch content
(% m/m)
N/A
N/A
N/A
N/A
= 5.0
N/A
N/A
= 5.0
N/A
N/A
N/A
N/A
Colour
(ICUMSA units)
= 60
= 150
N/A
= 60
= 60
N/A
N/A
N/A
N/A
N/A
= 30
N/A
pH (for 10% m/m)
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
N/A
4.5-7.0
4.5-7.0
N/A - not applicable
PMWS - Plantation or mill white sugar
a does not apply to white sugar in lump or cube form or to crystal candy sugar (crystal korizato) or to rock sugar (korizato), or
to powdered sugar (icing sugar) to which starch has been added
Warning government bureaucrats from Food and Drug Administration are tying to rebrand themselves....
If I’m not mistaken, that isn’t the same thing. I was looking into this stuff a couple of weeks ago and found that too much fructose is bad for (can’t recall if it was the liver or kidneys).
Also, that while they like to say its ok in moderation, the fact that it is in almost everything, most people are eating more than 10% which exceeded the ‘moderate’ level.
I’ll have to see if I can relocate the sites.
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