What simple sugars is corn syrup comprised of? 80% dextrose, 20% fructose?
Thanks,
greg
who cares…
just dont touch the stuff…
depends on the method of preparation.
Wouldn’t it be 100% corntose?
I was wondering if corn syrup could do this:
Oxidation of Combined Ingestion of Maltodextrins and Fructose during Exercise.
Medicine & Science in Sports & Exercise. 37(3):426-432, March 2005.
WALLIS, GARETH A. 1; ROWLANDS, DAVID S. 2; SHAW, CHRISTOPHER 1; JENTJENS, ROY L. P. G. 1; JEUKENDRUP, ASKER E. 1
Abstract:
Purpose: To determine whether combined ingestion of maltodextrin and fructose during 150 min of cycling exercise would lead to exogenous carbohydrate oxidation rates higher than 1.1 gmin-1.
Methods: Eight trained cyclists (O2max: 64.1 +/- 3.1 mLkgmin-1) performed three exercise trials in a random order. Each trial consisted of 150 min cycling at 55% maximum power output (64.2 +/- 3.5% O2max) while subjects received a solution providing either 1.8 gmin-1 of maltodextrin (MD), 1.2 gmin-1 of maltodextrin + 0.6 gmin-1 of fructose (MD+F), or plain water. To quantify exogenous carbohydrate oxidation, corn-derived MD and F were used, which have a high natural abundance of 13C.
Results: Peak exogenous carbohydrate oxidation (last 30 min of exercise) rates were ~40% higher with combined MD+F ingestion compared with MD only ingestion (1.50 +/- 0.07 and 1.06 +/- 0.08 gmin-1, respectively, P < 0.05). Furthermore, the average exogenous carbohydrate oxidation rate during the last 90 min of exercise was higher with combined MD+F ingestion compared with MD alone (1.38 +/- 0.06 and 0.96 +/- 0.07 gmin-1, respectively, P < 0.05).
Conclusions: The present study demonstrates that with ingestion of large amounts of maltodextrin and fructose during cycling exercise, exogenous carbohydrate oxidation can reach peak values of ~1.5 gmin-1, and this is markedly higher than oxidation rates from ingesting maltodextrin alone.
(C)2005The American College of Sports Medicine
As you see they use a corn-derived MD and F solution. So instead of buying overpriced sugar solutions at the local tri shop you could instead buy low cost corn syrup at your grocery store.
“Wouldn’t it be 100% corntose?”
hahahaha. as sydney greenstreet might put it, “yessir, it is as you say.”
what you wrote is pretty silly, i don’t know why i think it is so funny.
that’s crazy…
not the idea but the occurence…
just last Saturday night i was hanging with a bunch of ph. d candidates at the UT performance lab and we were discussing the same study…
very interesting
check out http://www.grainprocessing.com/
I just received samples of Maltrin (Maltodextrin) 585 and 500 last week in the mail. I will order a 50lbs bag once I used it up. Still working on some forumulas of how to mix it. 50lbs bag is the least they sell and it should cost you about 1.30 - 1.40 $ per pound. At 3.8Cal/g that is a pretty good deal 
I looked the other day at the store, and all the brands were mostly High Fructose Corn Syrup… For some reason I was under the impression it was Glucose.
50# of MD is quite a lot. Upon arrival you may want to consider dividing the bag into smaller containers. Three 5 gallon paint buckets from your local hardware store work quite nicely. Be sure to buy lids. This is for moisture control.
You probably already realize this but the maltodextrin will go bad quite quickly once you mix it up. Any wild yeast around and you will have a nice brew going. I would mix small batches and try and be as sterile as possible.
No corn syrup is not pure glucose. Pure glucose is called dextrose found in hard powdered candy like sweet-tarts, etc. If you ever want to get kids revved up quickly then sweet tarts are the way to go. Instant energy.
Corn syrup is dextrose and dextrin which is a longer chain carbohydrate. Maltodextrin is an even longer chain CHO. Corn syrup contains no fructose unless it is a form of High Furctose CS.
With a little math you could hit this ration.
The maltodexrin has already been discussed, sucrose being half glucose and half fructose it seems that you go with 50% maltodextrin and 50% sucrose by weight to get the 2:1 ratio used in the study.