Glucose-Fructose syrup is a natural sweetener, a homogeneous, colorless, viscous odorless liquid with a pure sweet taste. HFS is obtained from wheat starch by its sequential enzymatic liquification and saccharification to high glucose content with partial isomerization of it into fructose. The concentration of dry substances in the syrup is 77%, of which the content of fructose for dry substances is 55%, glucose – 38%.
HFS is used in the food industry as a part of food products instead of sugar in the production of soft drinks, juices, high-quality bakery products, desserts, dairy products, fruit and berry preserves, fruit fillers, sauces and much more.
As a sweetener, HFS is traditionally used in carbonated drinks, in baking applications – acts as a fermentable sugar, a sweetener and humectant, in breads, buns, rolls and yeast raised donuts – ferments directly without the need for sugar inversion. In ice cream and other dairy products such as chocolate milk, syrup is effective in enhancing their textural and sparsity properties, especially in chocolate milk.
The presence of free fructose in the syrup allows positioning the finished product as a partially dietary product and enhances fruit and other flavors, which significantly reduces the amount of flavors used in the formulations. The properties of Glucose-Fructose syrup stipulate its use in most sweet foods.
Common uses include baked goods, sodas, yogurts and condiments in such systems, syrup can provide sweetness, moisture retention, texture and flavor enhancing, color stabilization, stability and cost reduction. It also can influence the freezing point, scoopability and dispersing of ice creams.
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