High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate, just like sucrose
Colorless or light yellow liquid without the impurity
With special smell of Dextrose and Fructose, No peculiar smell
Brix (Dry matter), %, ≥
Fructose, %, ≥
DE Value,% ≥
Chroma, RBU ≤
Sulfated Ash,% ≤
Insoluble matter, mg/kg
LeadPb, mg/kg, ≤
Sulfur dioxideSO2,mg/kg ≤
Bacterium total,cfu/g ≤
Function and applied:
Fructose is widely used in beverages, carbonated drinks, fruit drinks,breads,cakes,tinned fruits,jams,succades,dairy foods etc.
1.1.The ordinary beverages ( no alcohol) is also called soft drinks including carbonated beverages, fruit drinks, teas, drinks, milk drinks etc. Fructose can add more taste and flavors to these kinds of foods with good transparency, purity, and stability. It is a qualified substitute for sucrose.
1.2. Alcoholic drinks such as wine ciders, yellow wines carbonated liquors and Champagne that can be produced with fructose. The process of producing carbonated liquors and champagne can avoid deposition and turbidness and have good transparency.
2. In cold foods
As the sweet intensity of Fructose increased at low temperature, It is suitable for cold foods. Ice-lolly and ice-cream produced with Fructose have sweet-scented flavor. However, the ice-cream shall be produced with the mix of Fructose and sucrose. It can also used in other cold drinks which have good flavor at low temperature.
3. In breads
It has so many advantages such as good fermentibility, moisture maintenance, and tenacity that it makes breads soft sense and good texture.
The bread is a kind of food from fermentation. When the Fructose substitutes sucrose, Mailard reaction brings more favorable color and flavors to breads , shorten fermentation time and have bulk gas. So , it is soft and have good intension and structure With higher reduction activity than glucose it is more likely to have Maillard reaction and produce favorable color and taste
It helps to prevent going stale during bread storage and keeps longer shelf life .
with good moisture maintenance of Fructose Syrup, Upon test, breads made with Fructose can be stored for 30 days maintaining soft and fresh. It is better than that with sucrose. However, breads made with sucrose will become dry several days later, longer days later; the surface of the bread will crash.
5. In confections
there are not many advantages to produce hard sweets with fructose because of its hygroscopicity and active reduction. But it may well be used in some soft sweets if carefully prepared.
6. In canned fruits
With high osmosis, it makes for soaking in fruits and getting a concentration balance through the fruits, which help to keep the stability and freshness of the products without the damage caused by pH.
7. In succades,fruit jams
With high osmosis it penetrates the fruits quickly, which saves the processing time. Mixture of sucrose and fructose will bring bright color on fruits. Also, it can provide a good storage condition for succades,fruit jams etc.
8. In pharmaceutics products and health products
8.1 It provides some nutrition and taste for officinal syrup such as : Cough Syrup, Loquat Syrup.
8.2 With its high solubility, it can be used in officinal wines and have good flavor.
9. In health foods
It adds more nutrition and function to health foods for valetudinarian, infants and also prevents the cariosity of children.
As a special antidote it may promote the active function of livers to release the harmful from human body.
Athletes and manual works will benefit from this kind of nutrition.
It may promote the catabolism of alcohol, which may protect human body from the damage caused by excessive drinking.
The research reports have showed that there are many beneficial curative effects for the patients with hepatitis, hepatocirrhosis and heart disease etc