Huge chlorine (chlor-alkali) plants using mercury cells produce “mercury-grade” caustic soda, hydro- chloric acid and other chemicals which are, in turn, used to produce thousands of other products, in- cluding food ingredients such as citric acid, sodium benzoate and HFCS.2 The mercury in these plants can contaminate their chemical products, as well as the broader environment.
In HFCS production, caustic soda and hydrochloric acid are used to separate corn starch from the corn kernel, as well as to adjust the pH of the process. The HFCS industry, according to Vulcan Chemical Company, former operator of one of these plants, is a primary user of “mercury-grade” caustic soda and hydrochloric acid.2 The Environmental Health commentary provides data substantiating that mercury contaminating commercial HFCS is a problem.
In the fall of 2008, we looked for total mercury in 55 brand-name food and beverage products where HFCS was the leading or second highest ingredient. An independent laboratory found total mercury, above the limit of detection, in about one in three products, including: dairy beverages, soft drinks, salad dressings, barbecue sauces, flavored syrups and jams. In other words, we found total mercury across the range of foods and beverages in which HFCS is routinely used.
Huge chlorine (chlor-alkali) plants using mercury cells produce “mercury-grade” caustic soda, hydro- chloric acid and other chemicals which are, in turn, used to produce thousands of other products, in- cluding food ingredients such as citric acid, sodium benzoate and HFCS.2 The mercury in these plants can contaminate their chemical products, as well as the broader environment. In HFCS production, caustic soda and hydrochloric acid are used to separate corn starch from the corn kernel, as well as to adjust the pH of the process. The HFCS industry, according to Vulcan Chemical Company, former operator of one of these plants, is a primary user of “mercury-grade” caustic soda and hydrochloric acid.2 The Environmental Health commentary provides data substantiating that mercury contaminating commercial HFCS is a problem.
In the fall of 2008, we looked for total mercury in 55 brand-name food and beverage products where HFCS was the leading or second highest ingredient. An independent laboratory found total mercury, above the limit of detection, in about one in three products, including: dairy beverages, soft drinks, salad dressings, barbecue sauces, flavored syrups and jams. In other words, we found total mercury across the range of foods and beverages in which HFCS is routinely used.