Definition

Fructose syrup, also known as high fructose syrup or isomerized syrup, it is a kind of mixed syrup composed of glucose and fructose by the isomerization action of glucose isomerase in the saccharification solution obtained from enzymatic saccharification of starch, which isomerizes a part of glucose into fructose.

Fructose syrup is colorless and odorless, good fluidity at room temperature, easy to use, and its biggest advantage, from the composition of fructose, and with the increase of fructose content is more obvious. In nature fructose is mainly found in fruits and is one of the main components of honey.

Characteristics

1. Sweetness
The sweetness of fructose syrup is close to that of sucrose (10%~25% dry basis sweetness ratio), and its taste is sweeter than sucrose. When used together with other sweeteners, it has superior synergistic effect.

2.Flavor
The main components and properties of fruit glucose syrup are close to those of natural fruit juice, with the fresh aroma of fruits and a sense of coolness.

3.Cold sweetness
The sweetness of fruit glucose syrup has a great relationship with the temperature, the lower the temperature below 40 ℃, the higher the sweetness.

4. High solubility
The solubility of fructose in fructose syrup is the highest among sugars, when the temperature is 20℃, 30℃, 40℃, 50℃, its solubility is 1.88 times, 2.0 times, 2.3 times, 3.1 times of sucrose.

Glucose solubility is lower than sucrose, but fructose and glucose dissolve faster than sucrose with the rise of temperature, so it makes the fructose syrup have high solubility.

5. Good anti-crystallization
The fructose in fructose syrup is more difficult to crystallize than sucrose, so that fructose syrup can be used in some products to show anti-crystallization.

6. Good moisturizing
As the fructose in fructose syrup is amorphous monosaccharide, it is easy to absorb water from the air, with a molecule of water of crystallization, hygroscopicity, with good water retention and drying ability.

7. Large osmotic pressure
The concentration difference of the substance causes osmotic pressure. The osmotic pressure of sugar is related to the molecular size of the substance, that is, related to the molecular weight, the osmotic pressure of the substance with small molecular weight is larger than that of the substance with large molecular weight. Fructose syrup is composed of monosaccharides with small molecular weight, and its osmotic pressure is higher than that of disaccharides (e.g. sucrose).

8. Good fermentation performance
Fructose syrup composition (glucose and fructose) are monosaccharides, which can be directly utilized by lactic acid bacteria and yeast, therefore, it can improve the fermentation speed of lactic acid bacteria fermented products and yeast fermented products.

Because fructose is not a suitable substrate for oral microorganisms, oral bacteria on fructose fermentation is poor, which is conducive to the protection of tooth enamel, less likely to cause dental caries.

9. Poor chemical stability
Fructose and glucose have reducing properties (make some substances of the molecular reduction), chemical stability is worse than sucrose. Fructose is more susceptible to thermal decomposition than glucose, and the browning and coloring reaction, i.e., the Melad reaction, occurs.

10. Metabolic properties
Sugar (including a large number of eaten starch) is absorbed by the body in the form of glucose. Sucrose is a disaccharide, which needs to be converted into fructose and glucose before it can be absorbed. If you eat fructose syrup, fructose and glucose can be absorbed directly, which is very favorable to the old, weak, sick, pregnant and infants.

Application in food

1. Used in milk drinks
Milk drink is the use of milk or fermented milk, flavored and sterilized drinks. Sweetener is an indispensable raw material in milk drinks.

The sweetness of fructose syrup is close to that of sucrose, and the flavor is similar to that of natural fruit juice, with a refreshing feeling. Using fructose syrup to replace part of the sucrose and aspartame or acesulfame combination, not only has a good synergistic effect, but also greatly improves the taste of milk beverages, after the mouth to give people a sweet taste full, crisp and mellow sense of coolness, and cost savings.

The use of sucrose alone, although the sweetness is full, but the taste is too sweet and relatively high cost, and the use of sucrose and aspartame or acesulfame combination, although the cost is not high, but in the taste is not full, and the aftertaste has a clear, sweet aftertaste produces a longer unpleasant feeling.

2. For fermenting yogurt
Yogurt is generally fresh milk as raw material after pasteurization and cooling, add Lactobacillus bulgaricus and Streptococcus thermophilus after fermentation cooling and maturation of a fermented dairy products.

The main ingredient of fructose syrup is fructose, which has a sweetness close to that of sucrose, a flavor similar to that of natural fruit juices, and a refreshing sensation and cold-sweet characteristics. Using fructose syrup as a sweetener for yogurt to replace part of the sucrose or all of the sucrose has a good effect on improving the overall taste of yogurt.

3. For Bread
Bread is a food that utilizes yeast fermentation. Yeast ferments fastest using glucose and fructose, followed by maltose and sucrose.

When making bread, fructose syrup replaces sucrose for fast fermentation and high gas production, which can shorten the dough fermentation time, and due to high gas production, the bread is fluffy and slightly moist. In baking, due to the fructose and glucose in fructose syrup caramelization reaction, the bread is easy to color, the surface layer produces a layer of burnt yellow, beautiful and good flavor. Fructose and because of its good moisture absorption, so the bread can be stored in a longer period of time to keep fresh and fluffy.

4. For soft drinks
Mainly refers to Coca-Cola, soft drinks, fruit juice drinks, fruit dew, etc.. The products applying fructose syrup have high transparency, no turbidity, mild flavor, little irritation and no peculiar smell.

Used in alcoholic beverages, refers to the use of fruit glucose syrup processing of fruit wines, fruit punch, wine, sparkling wine, champagne, etc., after pretreatment can avoid precipitation of the product, good transparency; the use of high sugar preparation, honey flavor is remarkable, because of the fructose syrup is easy to dissolve, dissolve, so it is easy to use; for the requirement of reducing sugar products, you can simplify the production process (due to the use of sucrose to be added to the conversion of acid).

5. For soft candy
Sorghum syrup, starch-like fudge, agar fudge and other finished products require a high content of reducing sugar, water is more, in the past the production of sucrose need to be added to organic acids, part of which will be converted into fructose and glucose. The use of fructose syrup does not need to be converted, and the quality of the product is also more ideal.