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| | | Location: Home -> Products -> High Fructose Syrup |
| | | High Fructose Syrup is processed from hydrolyzed corn starch and contains fructose a
simple sugar carbohydrate, just like sucrose. It is about 75%
sweeter than sucrose, less expensive than sugar, and mixed well in
many foods. The content of fructose is more than 42% of total
carbohydrates. | | |
| | Characteristics:
It has the properties of Colorless, odorless, good fluidity, easy
to use in beverages and foods as a substitute for sucrose. The
basic syrups can improve textures and enhance colors without
masking natural flavors, as in canned fruits.
Function:
For human health, it can stimulate the metabolism of blood
alcohol, which is helpful to prevent the damage caused by the
excessive blood alcohol. A patient with 500ml fructose (40%)
injection mainlined will gain good recovery. So in America it is
gradually used in transfusion as a substitute for glucose .
Fructose is one of nutrition supplement for athletes and physical
manual workers. It does not release or stimulate insulin. It
stimulates production of another hormone, leptin, which helps to
regulate our storage of body fat and increases our metabolism when
needed. The burning process is slow and stable. The energy is
released later, and the efficiency of storing glycogen in liver is
3 times higher. It is also a suitable diet source for diabetic for
regulating glucose balance.
Fructose is one of natural carbohydrates that consist in fruits as
well as in honey. With high sweet it can substitute for sucrose,
which has some advantages:
(1)Fructose, also called "fruit sugar", is another important hexose
found in many fruits and vegetables. Fructose satisfies the "sweet
tooth", tasting twice as sweet as sucrose so it can be used in
lower amounts. With good sweet sense and taste it is favorable for
the use in carbonated drinks, beverages. It has already be used in
some big drinks such as Coca Cola, Pepsi-Cola etc.
(2)It can improve textures and enhance colors without masking
natural flavors, as in canned fruits and vegetables. So, it has
already been a king of good sweetener in the beverage industry.
(3) With high osmosis it can penetrate cell membrane,which makes
for preventing the growth of microorganisms in preserved
fruits,jams. The flavors and colorness of the foods will be
maintained well.
(4) it maintains moisture so cakes or breads keep soft , fresh
without going stale and longer shelf life. But cake made with
sucrose as source sugar will become dry and shapeless several days
later.
(5) It can depress freezing to prevent crystal formation in ice
cream and other frozen desserts and keep products soft and
delicious.
(6) It can easily fermented by yeast so it is suitable to save
process time and produce good taste for fermented foods. The
microorganisms in mouth can hardly use fructose as a ca |
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