Interesting...  I am not a chemist, nor do I act as one on TV

I read past postings in this forum about the formation of hydroxymethylfurfural  (HMF) in HFCS.  

Is there any sight, taste or smell test a person can do to check for the presence of HMF short of doing lab tests with equipment an average john doe bee keeper would never own?

Will it cause the resulting product to visibly change color (i.e. yellow or brown as occurs in the Maillard reaction).?

What I am asking is how would a person know if the HFCS they are purchasing has been heated to over 110 F or been improperly stored in a location where the temp exceeded 110 F?

I understand HMF at low levels is naturally present in a lot of foods, including honey.  The older the food/honey, the more chance the level of HMF will increase.

My interest in using HFCS is protein supplement patties made with HFCS will stay soft and usable for months at room temp.   When heavy sugar (sucrose) syrup is used, the protein supplement patties will morph in to hockey pucks within a few weeks.

Thanks,

Steve Petrilli,   Central Illinois

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