Earl R. Kooi (1917–2003) was an American biochemist best known for being the first to make high fructose corn syrup in 1957 with his partner Richard O. Marshall at the Oklahoma Agricultural Experiment Station. 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]
Earl R. Kooi | |
|---|---|
| Born | 13 June 1917 |
| Died | 23 April 2003 |
| Occupation | Biochemist |
See also
editReferences
edit- ^ Marshall, R.O.; Kooi, E.R. Enzymatic Conversion of D-Glucose to D-Fructose. Science 1957, 125, 648-649
- ^ "Reprieve for High-Fructose Corn Syrup". Archived from the original on 2014-05-20. Retrieved 2014-05-20.
Further reading
editLitchfield, Ruth (2008). High Fructose Corn Syrup—How sweet it is. Ames, IA: Iowa State University Extension and Outreach. Retrieved 1 March 2013.
External links
edit- Not only Sugar is Sweet, article in FDA Consumer published in 1991
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