High Fructose Corn Syrup(HFCS) F42/F55/F90

The fructose corn syrup is a starch sugar crystal made from starch hydrolysis and isomerization of plants. It is an important sweetener. Because it consists mainly of fructose and glucose; It's called "fructose syrup". Colorless viscous liquid, good at room temperature, no odor.

Fructose syrup is divided into three categories:

The first generation of fructose corn syrup (F42) contains 42% fructose;

The second generation of fructose corn syrup (F55) contains 55% fructose;

Third-generation fructose (F90) is 90% fructose.

Usage of high fructose corn starch

Since the sweetness of the fructose corn syrup is comparable to sucrose and has its properties, it is widely used in the field of sucrose. It is widely used in food industry, health food, medicine industry, family condiment, daily chemical industry, etc.

(1) the application of fructose corn syrup in the food industry

Food name Fresh, cool, sweet       carbonated beverages, fruit juice drinks, ice cream, sour milk, cold food, etc

Osmotic, storage                              preservet fruit,  candied fruit, fruit, canned, jam etc  

Fermented, moisturizing                   cake, pastry, bread and so on

Control crystal                                   ice cream, soft candies, etc

Solubility                                            wine, cider, fruit wine, yellow wine, sparkling wine, champagne, etc

Direct absorption, good flavor            toclase,pipa syrup, medicine wine, health food and so on

(2) application of various kinds of drinks

1, used for non-alcoholic beverages. These drinks are also known as soft drinks, mainly for carbonated drinks, fruit drinks, tea drinks, sports drinks, and milk drinks. The product of the fructose corn syrup is tasty and tasty. It's mild and odorless, transparent and not cloudy. Due to low ash content, the sediment and floccus are rare and stable, and unlike sucrose can be converted at low PH. In the recipe, you can replace sugar with a dry basis.

2.Use alcoholic beverages.

These include wine made from fruit and fructose syrup; Wine, cider, wine, wine; Other preparation such as beer, champagne, etc., after pretreatment can avoid products in precipitation, good transparency, use high sugar (more than 20 degrees) when making up the honey flavor. High solubility of fructose syrup, easy to dissolve, easy to use, and the products that require the raw sugar, can simplify the production process. Because of the use of sugar

(3) application in cold food

Fructose increases sweetness at low temperature, and fructose syrup is used for cold food. Ice cream made from fructose corn syrup and ice cream have a clear scent. However, when the ice stick is produced, it cannot be used in full fructose corn syrup, but it should be used in combination with sucrose, otherwise it will be slow and frozen. It is used for other cool drinks, low temperatures and good taste.

(4) the application of bread

The fermenting, coking and moisturizing properties of fructose are used in the production of bread. Bread is a yeast fermented food, and yeast USES fructose and glucose to ferment fastest, followed by maltose and sucrose. Fructose corn syrup is substituted for sucrose fruit, fermentation is quick and good, produce a lot of gas, shorten bread fermentation time. Because of the volume of gas, the bread is soft, the mouth chews and chews, and it is a little wet, and the bread has a good strength and structure, just like sugar. Because of the maillard reaction of the fructose and glucose in the drying, the bread is easy to tint, and the surface produces a layer of burnt yellow, which is beautiful and savory. Because fructose is well hydrated, it can be kept fresh and fluffy for a long time in bread storage, which is impossible for sugar bread.

(5) the application of soft pastries and confectionery

Because of fructose good heat preservation, fructose syrup used in cake production effect is very good, we have made test, fructose cake store 30 days still soft and sucrose is hard, in just a few days longer some time, the surface broken, and fructose in the storage of cake weight less than sugar cake. Sandwich food for the Mid-Autumn festival, good flavor, without peculiar smell, bread heart temperature below 100 ℃, so does not produce JiaoGuWei.

(6) application in candy

Fructose hygroscopicity good, easy to coking reaction to produce non-ferrous material, so the fructose syrup used in production of candy, especially should not be used to clear, the surface of dry hard candy production, because can make the hard candy color depth, for a period of time, the surface moisture absorption and sticky. Sorghum syrup class starch pastes, AGAR jelly, etc., high content of finished product demand reduction, moisture content is higher, in the past using sugar should be added in the production of organic acids will be part of it into fructose and glucose, with fructose syrup jelly production should be so ideal, reduce acid conversion, the quality of the product is ideal. But the ratio of sugar to sugar should not be too big, otherwise the product is too high for raw sugar to exceed the product quality standard.

(7) applications in canned fruit

Fructose corn syrup has a high osmotic pressure over sucrose, which prevents fruit juice from falling out of the fruit and keeps the fruit flavor. Fructose is achieved fairly quickly through the cell wall, improving the stability of the process and is not affected by PH (PH). Fructose and fruit are also related to the fruit, and also to prevent fruity, which helps to keep the flavor of the fruit.

(8) application in preserves (fruit) and jam

Because osmotic pressure is high, so the fruit of the fruit juice of the fruit of the syrup processing candied, permeate fast. The production time can be shortened, mixed with sucrose, the finished product is bright. Because osmotic pressure is high, for candied, jam, good preservation.

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