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Thanks to alert reader Glen for pointing out that the FDA already has a regulation for Corn Sugar in the Code of Federal Regulations, under food substances "Generally Recognized as Safe" (GRAS). CFR Section 184.1857 reads:

(a) corn sugar (C6H12O6, CAS Reg. No. 50—99—7), commonly called D—glucose or dextrose, is the chemical [alpha]—D—glucopyranose. It occurs as the anhydrous or the monohydrate form and is produced by the complete hydrolysis of corn starch with safe and suitable acids or enzymes, followed by refinement and crystallization from the resulting hydrolysate.



(b) The ingredient meets the specifications of the Food Chemicals Codex, 3d Ed. (1981), pp. 97—98 under the heading "Dextrose..."



(c) In accordance with 184.1(b)(1), the ingredient is used in food with no limitation other than current good manufacturing practice.

The Corn Refiners have just petitioned the FDA to be allowed to use the name "corn sugar" to apply to both glucose/dextrose and high-fructose corn syrup (HFCS). But the existing definition seems to exclude HFCS. While HFCS is about half glucose, it is also about half fructose, and its manufacture from corn starch requires one more enzyme.

A reminder about sugar chemistry:

• Glucose is the sugar in blood, and dextrose is the name given to glucose produced from corn but biochemically they are identical.

• Fructose is the principal sugar in fruit. In fruit, it raises no issues because it is accompanied by nutrients and fiber.

• Sucrose is table sugar. It is a double sugar, containing one part each of glucose (50 percent) and fructose (50 percent), chemically bound together. Enzymes in the intestine quickly and efficiently split sucrose into glucose and fructose, which are absorbed into the body as single sugars.