What are the properties of fructose syrup in frozen beverages?

Fructose Syrup
Fructose syrup is a mixture of fructose and glucose and a small amount of other sugars, according to the different components, there are mainly two varieties of F42 and F55 in the market at present.
The main differences between F42 syrup and F55 syrup are: a. During storage, in order to prevent the generation of syrup pigment, the finished product usually needs to be kept below 28℃, and under this condition, the F42 syrup will have glucose crystals precipitated, because the optimum crystallization temperature of F42 type is 5-10℃, and the range of crystallization temperature is below 20℃. b. In order to prevent the generation of syrup pigment, the finished product usually needs to be kept below 28℃. The F55 syrup, on the other hand, can be stored in the range of 26-30°C. b. The two differ in their internal composition of fructose and glucose (see Table 1).

The main components and properties of fructose syrup are close to the natural fruit juice, with fruit aroma, with taste sweetness than sucrose characteristics, and a sense of coolness, with a honey flavor and pure sweetness. The combination of fructose syrup and sucrose can increase the sweetness by 20-30%, and the sweetness is rich and the flavor is better. At 10% sugar level, the sweetness of F42 fructose is 0.9-1 times that of sucrose, and the sweetness of F55 high fructose is equal to that of sucrose. Under 20% sugar level, the sweetness of F42 type fructose is approximately equal to that of sucrose, and the sweetness of F55 type high fructose is 1.15 times that of sucrose.
Characteristics of Fructose Syrup
2.1 Sweetness Sweetness includes two aspects of sweetness and flavor, on the one hand, it refers to the level of sweetness intensity, on the other hand, it refers to the sweetness palatability. As a sweetener, sweetness is the most fundamental property, and a comparison of the sweetness of various sugars is shown in Table 2.

2.2 Cold sweetness characteristics of fructose syrup also has a cold sweetness, which is determined by the characteristics of fructose, in 40 ℃ below, the lower the temperature of fructose sweetness is higher, up to 1.73 times the sucrose. Because of this characteristic, fructose syrup is suitable for refreshing drinks and other cold foods.
2.3 High solubility fructose solubility is the highest in the sugar, when the temperature is 20 ℃, 30 ℃, 40 ℃, 50 ℃, the solubility of fructose for sucrose 1.88 times, 2.0 times, 2.3 times, 3.1 times, glucose solubility than sucrose is low, fructose syrup solubility with the temperature rise faster than sucrose (see Table 3).

2.4 Good anti-crystallization
Fructose syrup is more difficult to crystallize than sucrose, which can be used in cold drink products to inhibit the hard shell phenomenon caused by surface crystallization due to the use of sucrose alone.
2.5 Reduce the freezing point of cold drink products Because fructose syrup contains a large amount of fructose and glucose, and fructose and glucose are smaller in molecular weight compared with sucrose, so the ability to reduce the freezing point is stronger than that of white granulated sugar.
2.6 Acid stability is good acidic environment is more stable, glucose and fructose are monosaccharides, have a more stable PH value, glucose is most stable at PH3.0, fructose is most stable at PH3.3, so fructose syrup is more stable in some acidic foods.
Based on the above characteristics of fructose syrup, it is recommended that fructose syrup is not used or used as little as possible in the production of frozen puffed ice cream and sorbet to avoid slow freezing of the product, resulting in poor resistance to melting and high loss rate in the sales chain.
In the production of ice products can be used in the production of fructose syrup of several characteristics, reasonable addition to optimize the overall performance of the product, such as the state of the ice crystals, the organizational structure of the product, the release of the aroma, the sweetness of the palatability, the operation of the freezing machine and so on.