Cane sugar itself is sucrose, a 1:1 combined molecule of fructose and glucose.
So creating a syrup out of it doesn't change that. It just frees the fructose and glucose into separate molecules, which is the same thing your body does.
If it's inverted, it seems to be less sweet tasting than standard sucrose so you'd need more for the same sweetness which would not be the best thing for health, true.
However, HFCS can have ratios as high as 9:1 fructose to glucose, but this is usually mixed wtih a glucose corn syrup to createa 55% fructose to 45% glucose solution for use in beverages. This is very close to the standard sucrose, a difference of only 5%, but that 5% is what qualifies it as HIGH Fructose corn syrup. However, fructose tastes sweeter than sucrose so using a slightly higher amount of fructose in syrup saves them money in sweetening.
There have been links shown to high consumption of fructose as risky but a diet enjoying soda in moderation is not poison as claimed so often. On the other hand, many people rave about honey as a healthy sweetener, but it's essentially the same breakdown of fructose to glucose as HFCS55 though there are some trace other sugars too.
Does sucrose (cane sugar) taste better? I think so. Does it have a SLIGHTLY better health aspect. Yes, but it too is a diabetes and obesity risk if consumed in large quantities.
Phil  |