Hydroxymethylfurfural (HMF) is a compound produced by the decomposition of sugars, found in dehydrated or heat-processed foods. HMF affects color and taste, and is monitored in some foods. It is found in many processed foods, including coffee, dried fruit, juice, and milk. HMF levels are monitored in the production of distilled alcohol, and regulated in honey. High levels of HMF in high fructose corn syrup may contribute to colony collapse disorder in bees. HMF has been found to have health benefits in cases of sickle cell disease.
The decomposition of sugars produces the organic compound hydroxymethylfurfural, also known as HMF. Dehydrated or heat-processed foods typically contain the substance in varying amounts. The chemical affects color and taste, and manufacturers monitor levels in some foods, including honey. Some speculate that the compound has a deleterious effect on bee colonies, although medical researchers have seen that it could be beneficial in cases of sickle cell disease.
The chemical compound hydroxymethylfurfural contains a furan ring composed of alcohol and aldehyde groups. HMF occurs as a product of decomposing sugars which include dextrose, glucose and sucrose. Sugar decomposition typically occurs in the presence of acid and can occur naturally, over time, or through exposure to heat. HMF production increases with shelf life extension and/or heat exposure. Foods exposed to temperatures of 86 degrees Fahrenheit (30 degrees Celsius) for six months usually contain the same amount of HMF as foods exposed to 158 degrees Fahrenheit (70 degrees Celsius) for five minutes and immediately cooled.
Many processed foods including coffee, dried fruit, juice and milk contain HMF. Coffee averages 300-2900 milligrams/kilogram (mg/kg), while prunes typically contain 2200 mg/kg. The formation of hydroxymethylfurfural produces flavors ranging from buttery to caramel and produces varying degrees of caramel color.
Because hydroxymethylfurfural affects color and flavor, some industries measure and monitor the presence of the chemical in foods. Producers of distilled alcohol use levels of hydroxymethylfurfural in the production of brandy, rum and whiskey. Depending on the desired color and flavor of the finished product, producers ensure adequate HMF levels by adding acids, alkalis or salts during the distillation process or by pouring the liquid into toasted barrels.
Food regulatory agencies in the UK limit the HMF levels of honey imported or produced in the country to 40 mg/kg. In Japan, these levels must not exceed 5 mg/kg. These levels leave room for processing and future shelf life, as any product containing HMF levels of 100mg/kg or more is considered poor quality.
Some researchers believe that the levels of hydroxymethylfurfural found in high fructose corn syrup may be a contributing factor in the increased mortality rates, known as colony collapse disorder, noted by beekeepers. High fructose corn syrup contains an average of 20 mg/kg of HMF and can cause the premature disappearance of bee populations. Beekeepers often use the substance to supplement nectar deficiency or to improve overall honey production.
The chemical, in rare cases, has unusual health benefits. An abnormal form of hemoglobin, known as hemoglobin S, produces a sickle shape in red blood cells, especially in low oxygen conditions. Scientists fed laboratory animals HMF and noticed that the chemical entered red blood cells and bound to hemoglobin S. This reaction maintained intracellular oxygen levels and inhibited sickle cell formation without affecting other aspects of the cell.
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