Earl R. Kooi

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
Born13 June 1917
Morrison, Illinois
Died23 April 2003
Upland, California
OccupationBiochemist

See also
  • High maltose corn syrup
  • High fructose corn syrup and health

References
  1. Marshall, R.O.; Kooi, E.R. Enzymatic Conversion of D-Glucose to D-Fructose. Science 1957, 125, 648-649
  2. "Reprieve for High-Fructose Corn Syrup". Archived from the original on 2014-05-20. Retrieved 2014-05-20.

Further reading

Litchfield, Ruth (2008). High Fructose Corn Syrup—How sweet it is. Ames, IA: Iowa State University Extension and Outreach. Retrieved 1 March 2013.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.