Richard O. Marshall is best known for being the first person to create High Fructose Corn Syrup along with his partner Earl R. Kooi in 1957. They first discovered how to use the glucose isomerase enzyme to convert glucose to fructose[1] while working at the Corn Products Company. They patented the process in 1960.[2]
Richard O. Marshall |
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See also edit
Further reading edit
Litchfield, Ruth (2008). High Fructose Corn Syrup—How sweet it is. Ames, IA: Iowa State University Extension and Outreach. Retrieved 1 March 2013.
References edit
- ^ Marshall, Richard O.; Kooi, Earl R.; Moffett, George M. (1957-04-05). "Enzymatic Conversion of d-Glucose to d-Fructose". Science. 125 (3249): 648–649. Bibcode:1957Sci...125..648M. doi:10.1126/science.125.3249.648. ISSN 0036-8075. PMID 13421660.
- ^ Reprieve for High-Fructose Corn Syrup
External links edit
- Sugar, The Bitter Truth
- Not only Sugar is Sweet, article in FDA Consumer published in 1991
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