I am working on trying some Agar based formulations of food,    At the moment I am concerned about the formation of HMF in HFCS when its boiled.  Its only boiled for one minute,  and I am wondering  if there is any data out there on the effects?

I found one paper on it,  but have not decided to purchase it just yet,  wondering if there is any open access work.

Also assuming the HMF problem is a fructose only issue and not a factor in surcrose solutions?

Charles Linder

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