High Fructose Syrup

Product Description

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.

Application

Fructose is widely used in beverages, carbonated drinks, fruit drinks, breads, cakes, tinned fruits, jams, succades, dairy foods etc.

1. In beverages

1.1. The ordinary beverages ( no alcohol) is also called soft drinks including carbonated beverages, fruit drinks, teas, drinks, milk drinks etc. Frutose 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 Champangne 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 intensidy of Fructose increased at low temperature, It is suitable for cold foods. Lce-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.

4. In cakes

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 much 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 pharmaceutic products and health products

8.1 It provides some nutrition and taste for officinal syrup such as: Cough Syrup, LoquatSyrup.

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 huma 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.