June 11, 2009

Hod Palmer, III

90 Grandview Ave.

Fairlee, VT 05045

Dear Mr. Palmer:

We read the June 11 article “Boldo's Thoughts on Food,” with interest. Unfortunately, the suggestion that high fructose corn syrup is an “industrial additive” is misleading. We would like to provide you with science-based information on this safe sweetener and be a reference for you for future articles.

High fructose corn syrup, sugar, and several fruit juices are all nutritionally the same. High fructose corn syrup is essentially a corn sugar.

All sweeteners require processing to produce a food-grade product. Many of the same processes are used to make both high fructose corn syrup and sugar.

The process for making high fructose corn syrup involves separating the corn kernels into four basic components that are fairly common – starch, germ, fiber and protein. The starch is further refined to make high fructose corn syrup.

The sugar refining process consists of numerous steps and process aids including: multiple clarifying steps with heat and lime, polymer flocculent and phosphoric acid; multiple evaporation steps; centrifugation; washing with pressure filtration or chemical treatment; and decolorization with carbon or bone char. Hydrochloric acid and sodium hydroxide, or enzymes are added to liquid sucrose to break the bond between glucose and fructose to make invert sugar. Sucrose from sugar beets is processed by similar methods.

High fructose corn syrup is used in the food supply because of its many functional benefits. For example, it keeps food fresh, retains moisture in bran cereals, helps keep breakfast and energy bars moist, maintains consistent flavors in beverages and keeps ingredients evenly dispersed in condiments. High fructose corn syrup enhances spice and fruit flavors in yogurts and marinades. In salad dressings and spaghetti sauce, it improves flavor by reducing tartness. In addition to its excellent browning characteristics for breads and baked goods, it is a highly fermentable nutritive sweetener and prolongs product freshness.

To read the latest research and learn more about high fructose corn syrup, please visit www.SweetSurprise.com. Please feel free to contact me if you would like additional information about the products made from corn.

Thank you for your consideration,

Audrae Erickson


Corn Refiners Association

Washington, DC

(202) 331-1634