Todd W. Gusek

High Fructose Syrups: Evaluation of a New Glucose Isomerase from Streptomyces sp.

The commercial success of high fructose corn syrup (HFCS) is remarkable. The first shipment of enzymatically produced fructose corn syrup in the United States was made by the Clinton Corn Processing Co. in 1967. Early products contained 15% fructose and were prepared using soluble glucose isomerases, at high production costs (Guzman-Maldonado and Paredes-Lopez, 1995). Within twenty years U.S. production had grown to over 11 billion pounds dry solids (Long, 1991). Clinton Corn Processing Co. received the prestigious International Food Technology Industrial Achievement Award in 1975 for its pioneering efforts in developing the immobilized enzyme technology for economical production of HFCS.