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Fructose, High Fructose Corn Syrup, Sucrose and Health pp 13–33Cite as

Sucrose, HFCS, and Fructose: History, Manufacture, Composition, Applications, and Production

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Notes

  1. 1.

    “Sugars” (plural) is the descriptive term commonly applied to the category of mono- and disaccharides used to sweeten foods and beverages. “Sugar” (singular), used without a modifier, is a synonym for sucrose (common table sugar); sugar and sucrose will be used interchangeably in this chapter.

  2. 2.

    One tonne = 1,000 kg = 2,704.6 lb.

  3. 3.

    Ingested or gross energy is the maximum amount measured after complete combustion to carbon dioxide and water in a bomb calorimeter. When the energy lost to microbial fermentation of incompletely digested food, formation of urinary waste products, and body surface and internal waste heat production are subtracted, the actual energy content of food remains—the net metabolizable energy (NME).

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  1. White Technical Research, Argenta, IL, 62501, USA

    John S. White Ph.D.

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  1. Rippe Lifestyle Institute, Shrewsbury, Massachusetts, USA

    James M. Rippe

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White, J.S. (2014). Sucrose, HFCS, and Fructose: History, Manufacture, Composition, Applications, and Production. In: Rippe, J. (eds) Fructose, High Fructose Corn Syrup, Sucrose and Health. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4899-8077-9_2

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  • DOI: https://doi.org/10.1007/978-1-4899-8077-9_2

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