Guangzhou ZIO Chemical Co., Ltd. is one of the leading manufacturers and suppliers of high fructose corn syrup for food and beverages in China. Welcome to buy bulk high quality chemicals in stock here from our factory. For price consultation, contact us.
High fructose corn syrup is a type of starch sugar produced by hydrolyzing and isomerizing plant starch (mainly corn starch). Its main components are fructose and glucose, and it appears as a colorless viscous liquid. It has a sweetness level comparable to that of sucrose, but it possesses unique processing characteristics: high osmotic pressure, high solubility, good anti-crystallization property, excellent fermentation performance, and a "cold sweetness" characteristic (the lower the temperature, the higher the sweetness). Due to its low cost and excellent performance, high fructose corn syrup has been widely used in the food industry.
Fructose Glucose Syrup - Applications and Characteristics
1.Carbonated beverages, fruit juice beverages, sports drinks and tea beverages: This is the area where the usage of high fructose corn syrup is the highest. It can give the products a refreshing and odorless taste, and has good transparency. It can be used as a 1:1 substitute for sucrose by weight.
2.Alcoholic beverages (fruit wines, blended wines, beers, etc.): Used in products such as wine, apple wine, rice wine, champagne, etc. Their high solubility makes them easy to use and simplifies the production process. When used in high-concentration formulations, they also bring a flavor similar to honey.
3.Frozen beverages (ice cream, ice lollies, popsicles, etc.): By taking advantage of their "cold and sweet" properties, the sweetness increases at low temperatures, enhancing the taste of the cold drinks.
4.Baking and baked goods (bread, cakes, pastries, etc.): Fructose and glucose can be directly utilized by yeast, resulting in a faster fermentation process and more gas production, making the bread softer. At the same time, the good moisturizing property of fructose can delay the aging of the bread and extend its shelf life; the Maillard reaction between fructose and amino acids helps to form an attractive brown color on the surface of the bread.
4.Jam, preserves, fruit canned products: By taking advantage of their high osmotic pressure, they can shorten the processing time, have good preservation properties, and better preserve the flavor of fruits.
5.Candy: Primarily used in the production of soft candies such as sweet rice syrup candies. Due to its good hygroscopicity, it can replace part of the sucrose and eliminate the step of adding acid for conversion; however, it is usually not suitable for hard candies that require a dry and hard surface.
6.Medicines and health foods: Since fructose and glucose can be directly absorbed by the human body, fructose-glucose syrup is often used in medicinal syrups, medicinal wines, and health foods for the sick, weak infants and pregnant women.
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