HFCS developed earlier abroad, but China only began its development in the 1970s. However, due to outdated production processes and high costs-its price in dry solids was far higher than that of sucrose-its development was limited. Several factories established in China in the late 1970s gradually ceased production. It wasn't until the mid-1990s that the starch sugar industry gradually emerged in China. New sugar-making processes and equipment improvements significantly reduced production costs. Simultaneously, with the adjustment of China's sugar policy in 2000, sucrose prices began to rise, and the advantages of HFCS as a substitute for sucrose in food applications gradually became apparent. Some large domestic starch sugar companies began producing HFCS, presenting a rare opportunity for its development in China. From 2000 to 2004, HFCS gradually gained popularity in China, and the food industry began to recognize its characteristics and advantages in food applications. However, in the application of HFCS, most food companies still used sucrose prices as a reference. With fluctuating sucrose prices, HFCS did not achieve sufficient development. In 2005, sugar prices surged, and coupled with the increasing promotion of high-fructose corn syrup (HFCS) applications in some food products, the market demand for HFCS skyrocketed, presenting an unprecedented boom and ushering in a golden period of development.
Both internationally and domestically, sugar prices continued to rise in 2005. International sugar prices generally followed this pattern: steady increases from January to August, a sharp rise starting in September, and a rapid increase from October to December. The domestic sugar market differed slightly from the international market. Due to the influence of the Spring Festival, two turning points occurred: rapid price increases from January to February, followed by steady increases from March to October, and then a rapid increase in November and December due to the influence of the international market. The rise in sugar prices highlighted the advantages of HFCS in the food and beverage industries. HFCS has a sweetness close to that of sucrose of the same concentration, a flavor somewhat similar to natural fruit juice, and a refreshing and pleasant taste due to the presence of fructose. On the other hand, high-fructose corn syrup (HFCS) exhibits a cold-sweet characteristic below 40°C, with its sweetness increasing as the temperature decreases.
When HFCS completely replaces sucrose, its sweetness is approximately 90% of that of sucrose of the same concentration. When partially replacing sucrose, the total sweetness remains the same as sucrose of the same concentration due to the synergistic effect of fructose, glucose, and sucrose. Studies have found that even when HFCS replaces up to 60% of sucrose, the sweetness does not decrease. Beyond 60%, the sweetness gradually decreases with increasing HFCS dosage, reaching approximately 90% of the original sweetness when completely replacing sucrose. Therefore, replacing sucrose with HFCS in food and beverages is not only technically feasible but also highlights the refreshing and pleasant characteristics of HFCS, and most importantly, reduces production costs. Based on a market price of 2700 yuan/ton for 71% high-fructose corn syrup and 4500 yuan/ton for sucrose, the cost is calculated as follows: 2700/0.71 (dry matter content)/0.9 (sweetness coefficient for complete sucrose substitution) = 4225 yuan. The cost reduction per ton of sucrose substitution is 275 yuan. If 60% of the sucrose is substituted, the sweetness remains unaffected (without considering the sweetness coefficient), resulting in a cost reduction of up to 700 yuan per ton of sucrose substitution.
High-fructose corn syrup is produced by hydrolyzing corn starch and belongs to the starch sugar category. With current relatively stable corn prices, production costs will not increase, thus ensuring a stable market price. The starch sugar industry aligns with agricultural industrialization policies. Under the influence of national policies on agriculture, rural areas, and farmers, and with continuous improvements in starch sugar production technology and expansion of scale, production costs will rapidly decrease. Furthermore, as the application technology of high-fructose corn syrup in food continues to improve, its cost-effectiveness compared to sucrose will become even more prominent. More and more people will learn about high-fructose corn syrup, and more and more food companies will choose it. Therefore, it will be inevitable that high-fructose corn syrup will largely replace sucrose in the food industry.
