Fructose-Glucose Syrup: The Sweet Substitute in the Food Industry

In the food industry, the rising cost of sucrose has led many companies to seek alternative sweeteners. Fructose-glucose syrup (FGS) has emerged as a cost-effective and versatile option, particularly in the beverage sector. Major brands like Coca-Cola and Pepsi have adopted FGS to control costs while maintaining product quality. This blog post explores the reasons behind this shift and the differences between FGS, glucose syrup, and maltose syrup.

The Rise of Fructose-Glucose Syrup:

Fructose-glucose syrup is produced by the enzymatic hydrolysis of starch, resulting in a mixture of fructose and glucose. It offers several advantages over sucrose, including a milder sweetness, better viscosity, and lower cost. These properties make it a popular choice for a wide range of applications.

Global Usage Statistics:

According to industry reports, fructose-glucose syrup accounts for 75% of global beverage production. In the ready-to-drink tea industry, it has become the preferred sweetener due to its cost-effectiveness and desirable properties.

Why Not Glucose Syrup or Maltose Syrup?

While fructose-glucose syrup has gained widespread acceptance, other starch-based syrups like glucose syrup and maltose syrup are less commonly used in tea beverages. Let’s explore the differences:

1. Composition:

• Fructose-Glucose Syrup: Contains fructose and glucose, with various types like F42 (42% fructose), F55 (55% fructose), and F60 (60% fructose).
• Glucose Syrup: Contains glucose, maltose, and higher oligosaccharides. It is categorized by DE (dextrose equivalent) values indicating the degree of hydrolysis.
• Maltose Syrup: Contains maltose, maltotriose, and glucose (less than 10%).

• Fructose-Glucose Syrup: Available in F42, F55, F60, and F90 types, each with different fructose concentrations.
• Glucose Syrup: Classified by DE values: high, medium, and low.
• Maltose Syrup: Available in M40 (≥40% maltose), M50 (≥50%), and M70 (≥70%) types.

3. Physical Properties:

• • Fructose-Glucose Syrup:
    • Soft Drinks: Ideal for carbonated drinks, fruit juices, and sports beverages.
    • Frozen Desserts: Enhances cold sweetness and lowers freezing points.
    • Alcoholic Beverages: Improves clarity and stability in wines and fruit wines.
    • Bakery Products: Extends freshness and enhances texture in bread and pastries.
  • Glucose Syrup:
    • Candy Production: Provides a mild sweetness and prevents candy from becoming sticky.
    • Baking: Adds texture and prevents crystallization in baked goods.
  • Maltose Syrup:
    • Hard Candy: Offers high viscosity and anti-crystallinity, maintaining freshness.
    • Biscuits: Enhances crispness and prevents moisture absorption.
    • Beer Brewing: Serves as a fermentable sugar, improving flavor stability.
    • Rice Wine: Facilitates fermentation without inhibiting yeast activity.

Deli Foods: Your Trusted Source for High-Quality Fructose-Glucose Syrup

At Deli Foods, we pride ourselves on offering premium fructose-glucose syrup that meets the highest standards of quality and consistency. Our syrup is produced using advanced techniques to ensure optimal sweetness, solubility, and stability. Whether you’re looking to enhance your beverage line, improve the texture of your frozen desserts, or extend the freshness of your bakery products, Deli Foods has the solution. Trust Deli Foods for your sweetening needs and experience the difference in quality and performance.

Fructose-glucose syrup has become a staple in the food industry due to its cost-effectiveness, versatility, and desirable properties. While glucose syrup and maltose syrup have their own unique applications, fructose-glucose syrup stands out for its high sweetness, solubility, and ability to enhance product quality. Whether in beverages, frozen desserts, or bakery products, fructose-glucose syrup offers a reliable and cost-effective solution for manufacturers. Choose Deli Foods for high-quality fructose-glucose syrup that you can trust for all your sweetening needs.