The application difference of three syrups such as high fructose syrup

According to the statistics of relevant institutions, the proportion of high fructose syrup used in global beverage production has reached 75%, especially in the current tea industry.

The same is syrup, why are glucose syrup and maltose syrup not widely used in tea production?

The first is the large difference in ingredients

Secondly, although all three syrups can be used as sweeteners, their application fields are different due to their different physical properties

According to the difference of ingredients, fructose syrup is mainly divided into F42, F55, F60, etc.

Cold sweetness is the main advantage of high fructose syrup compared to the other two types of syrups.

Fructose syrup is rich in fructose, has a fruity fragrance, and has a cool taste.

Fructose syrup has the highest solubility among sugars, and is more difficult to crystallize than sucrose.

Fructose syrup can be used in soft drinks, carbonated drinks, fruit juice drinks, sports drinks, etc.

Glucose syrup has a milder sweetness and can be pleasantly sweet in confectionery manufacture

Maltose syrup is better than glucose syrup in the confectionery industry

Maltose syrup is also widely used in crisp biscuits and even has a decisive effect on the quality of biscuits

Due to its good fermentation ability, low sweetness and mellow taste, the use of maltose syrup as an auxiliary material for beer brewing can simplify the production process, increase production capacity, and also improve the stability of beer flavor

(Source: Food R&D and Production)

"China Food News" (version 06, June 27, 2022)

(Editor-in-charge: Yang Xiaojing)