Fructose Syrup

Fructose Syrup

Fructose liquid (high fructose corn syrup or cane-based) is a concentrated aqueous solution of glucose and fructose produced by enzymatic isomerization of dextrose, offering pumpable sweetness delivery for industrial scale. In the food industry, it meters precisely through automated systems for consistent batch sweetness, provides superior humectancy over sucrose syrups, and enhances flavor release while preventing crystallization in beverages and fillings. It delivers 1.1-1.7x sucrose sweetness with rapid onset flavor release, low viscosity for pumping, excellent microbial stability, thermal stability for UHT processing up to 150°C, and versatile blending for reduced-calorie, flavor-forward products.

Food Industry Applications

• Beverages: Forms primary syrup base for carbonated sodas, sports drinks, lemonades, and ready-to-drink teas with 20-40% solids delivering equivalent sucrose sweetness at lower viscosity, complete miscibility preventing stratification during hot-fill at 85-95°C, flavor potentiation of citrus/berry notes, and 12-month ambient stability without fermentation.

• Confectionery: Sweetens soft caramels, nougats, fondants, and marshmallow aerations with smooth humectancy preventing dry-out, controlled crystallization for chewy textures at 75-85°C deposition, humidity tolerance maintaining pliability, and 25-30% usage for balanced fructose/glucose synergy.

• Bakery products: Improves softness and shelf life in breads, cakes, donuts, and fillings through water binding capacity reducing crumb firming by 40%, uniform heat distribution during proofing and baking at 180-220°C, extended moistness up to 21 days ambient, and clean flavor without fermented off-notes.

• Dairy products: Enhances yogurts, ice creams, condensed milk, and flavored cheeses with smooth mouthfeel and lactose balancing, superior whipability in aerated desserts creating stable foams 20% greater volume than sucrose, freeze-thaw stability preventing syneresis, and fruit flavor enhancement in layered products.

• Processed fruits and spreads: Provides optimal gelation in jams, fruit preparations, toppings, and purees with pectin synergy at lower cooking temps (95-105°C vs 110°C sucrose), natural fruit sugar matching for authentic taste, reduced scorching during concentration to 65-70% solids, and 18-month shelf life at room temperature.

• Sauces, dressings, and snacks: Balances savory profiles in ketchups, mustards, extruded snacks, and flavored popcorn with clean sweetness masking bitterness, oil-water emulsion stabilization preventing creaming, high-temperature spray drying tolerance up to 200°C inlet air, and uniform coating adhesion.

Other Industry Applications

In cosmetics, hydrates as humectant in lotions, serums, and cleansing foams providing non-sticky moisture retention; in personal care, flavors oral rinses, tooth gels, and lip balms; in industrial uses, acts as cryoprotectant for frozen cells, stabilizer in biopharmaceutical fermentation, and sweetener in pet foods and animal nutrition.