What is fructose syrup?
First, the starch solution is converted into dextrin under the catalysis of amylase, and then catalyzed into glucose (glucose syrup) by saccharification enzyme, and then fructose with higher sweetness is formed through the isomerization of glucose isomerase.
The sweetness of fructose syrup is proportional to the proportion of fructose, and the sweetness is different, and the uses are also different:
HFCS 42 (42% fructose, 58% glucose) is used in processed foods, breakfast cereals, and soft drinks.
HFCS 55 (55% fructose, 42% glucose, the most common form) is used in soft drinks.
HFCS 60 (60% fructose, 40% glucose) for Coca-Cola soft drinks.
HFCS 90 (90% fructose, 10% glucose), mainly mixed with HFCS 42 to make HFCS 55.
In the food industry, the price of sucrose is up to twice that of high fructose syrup, and the price advantage of high fructose syrup is prominent. How good is fructose syrup in food manufacturing? In fact, the food industry regards it as gospel, and every modern person marvels at it – “man-made will never lose to nature”.
The “Advantage” of Fructose Syrup
Feature 1: Cold and sweet
The sweetness of fructose has a lot to do with temperature. When the temperature is below 40°C, the lower the temperature, the higher the sweetness of fructose, up to 1.73 times that of sucrose. Such as carbonated drinks, energy drinks, fruit juice, and ice cream.
Feature 2: Fruity
More than half of the fructose syrup is fructose. Drinks using fructose syrup have the sweetness and coolness of fruit. Adding white sugar will be “sweet”, but fructose syrup does not have any greasy taste, only refreshing. And happy.
Feature 3: The highest solubility
The solubility of fructose is the highest among sugars. When the temperature is 20°C, 30°C, 40°C, and 50°C, the solubility of fructose is 1.88 times, 2 times, 2.3 times, and 3.1 times that of sucrose, respectively. It is more suitable for beverages.
Feature 4: Anti-Crystallization
Fructose is more difficult to crystallize than sucrose and does not easily affect the taste of food.
Feature 5: Water retention and drying resistance
Fructose has good water retention capacity and resistance to drying, which can keep cakes fresh and fluffy, thereby extending shelf life.
Feature 6: Easier to ferment
Fructose and glucose are monosaccharides, which yeasts can directly utilize. In the fermentation of bread and cakes, the speed is fast and the gas is produced more, making the bread softer.
Feature 7: Easy to produce Maillard reaction
The chemical stability of fructose is worse than that of sucrose, and it is more easily decomposed by heat, and a browning reaction occurs, that is, the Maillard reaction, which makes bread and cakes produce a unique flavor.
Feature 8: Anti-corrosion
Fructose syrup has high osmotic pressure and anti-corrosion properties and is superior to sucrose in food storage.
How to find a high-quality fructose syrup supplier?
Wuhu Deli Foods Co., Ltd. is a food manufacturer and supplier whose export trade covers the world. It has a history of more than 20 years and has export experience in more than 30 countries. The annual production capacity is 50,000 tons. Relying on the foundation of China’s agricultural power, Deli Food has been deeply engaged in food production and research and development for many years and has become a top manufacturer and supplier in China’s syrup industry. Deli Food is committed to developing high-quality healthy food and providing customers with high-quality natural honey, bee products, syrup products, vegan protein, and dry syrups.
Deli Foods has 20 years of global OEM&ODM experience, the design team provides free and professional custom design; the R&D team is familiar with the taste and formula of various products, and can quickly develop new products; the sales team can provide integrated cost calculation, order follow-up, assistance One-stop service such as customs clearance.
If you are ready to purchase fructose syrup or vegan protein, honey and other products, welcome to contact us!