Description:

Fructose corn syrup is processed from hydrolyzed corn starch and contains fructose a simple sugar carbohydrate, just like sucrose. It is about 75% sweeter than sucrose, less expensive than sugar, and mixed well in many foods. The content of fructose is more than 42% of total carbohydrates.

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 and vegetables etc.

Function:
For human health, it can stimulate the metabolism of blood alcohol, which is helpful to prevent the damage caused by the excessive blood alcohol. A patient with 500ml fructose (40%) injection mainlined will gain good recovery. So in America it is gradually used in transfusion as a substitute for glucose.
Fructose is one of nutrition supplement for athletes. It does not release or stimulate insulin. It stimulates production of another hormone, leptin, which helps to regulate our storage of body FAT and increases our metabolism when needed. The burning process is slow and stable The energy is released later, and the efficiency of storing glycogen in liver is 3 times higher. It is also a suitable diet source for diabetic for regulating glucose balance.
Advantages:
(1)Fructose, also called "fruit sugar", is another important hexose found in many fruits and vegetables. Fructose satisfies the "sweet tooth", tasting twice as sweet as sucrose so it can be used in lower amounts. With good sweet sense and taste it is favorable for the use in carbonated drinks, beverages. It has already be used in some big drinks such as Coca Cola, Pepsi-Cola etc.
(2)It can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables.
(3) With high osmosis it can penetrate cell membrane, which makes for preventing the growth of microorganisms in preserved fruits, jams. The flavors and colorness of the foods will be maintained well.
(4) it maintains moisture so cakes or breads keep soft and fresh without going stale.
(5) It can depress freezing to prevent crystal formation in ice cream and other frozen desserts.
(6) It can easily fermented by yeast so it is suitable to save process time and produce good taste for fermented foods. The microorganisms in mouth can hardly use fructose as a carbohydrate source so that it can not cause a carious tooth.
(7) Salad dressings and condiments pour at manageable rates because of the effect on viscosity. This syrups provide the suspension to keep other ingredients evenly mixed, and, like other corn products, With higher reduction activity than glucose it is more likely to have Maillard reaction and produce favorable color and taste in torrefied foods. Sucrose inverts glucose and fructose at acid condition, so it is usually called "inverted sugar" in industries. In carbonated drinks with pH sucrose 2.5~5, sucrose inverts nearly completely to be glucose and fructose within 2 or 3months at 25 C.

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