Glucose-Fructose Syrup and its Industrial Uses
- Glucose-Fructose Syrup is a popular sweetener used in the food industry.
- It is often compared to sugar, but its properties are of greater benefit to industry.
- Glucose-Fructose Syrup gives foods a sweet taste, but is also responsible for their texture.
- This sweetener can be found in beverages, dairy products, jams and various types of candy.
What is Glucose-Fructose Syrup?
Glucose-Fructose Syrup is one of the most popular syrups used as a sweetener. It is also called High-Fructose Corn Syrup or simply HFCS, because it is obtained by enzymatic or acid hydrolysis of starch, usually Corn Starch, but sometimes also from Wheat Starch. Glucose-Fructose Syrup usually contains between 42% and 55% Fructose, the rest being Glucose.
Glucose-Fructose Syrup is not considered beneficial to health, but if consumed in the right amounts, it is not harmful. On the contrary, it has many beneficial properties. No wonder Glucose-Fructose Syrup is very popular nowadays, and it is good to know a little more about this substance which is useful in various industries. Be sure to read on!
Glucose-Fructose Syrup vs sugar
Glucose-Fructose Syrup is very often compared to sugar, but these two Sweeteners have different properties that allow them to be used in different ways. First of all, it is important to know what we mean by sugar – it is the disaccharide sucrose, which consists of a glucose molecule and a fructose molecule linked by a chemical bond, and the ratio of Glucose to Fructose in saccharose is 1:1. Sugar is obtained from sugar beets or sugar cane. Glucose-Fructose Syrup, on the other hand, is a liquid containing free Glucose and free Fructose in different proportions.
The main difference between these two Sweeteners is their different form – Glucose-Fructose Syrup is liquid and sugar comes in the form of white or brown granules. The form has an impact on the crystallization process – Glucose-Fructose Syrup does not crystallize. Compared to sugar, it also provides better moisture content and is easier to transport or store. In addition, Glucose-Fructose Syrup is cheaper to produce. So it’s no surprise that it’s becoming more popular.
But sugar and Glucose-Fructose syrup also have some things in common. Thanks to their sweet taste, they are both used as Sweeteners, usually in the food industry. They are similarly sweet and have a similar caloric content.
Want to learn more about Saccharose, the main component of food sugar, and its uses? Read our article!
Glucose-Fructose Syrup properties
The main properties of Glucose-Fructose Syrup have already been mentioned – it is a liquid with a sweet taste. The form of the syrup is very useful in the food industry – it can be used without melting, so it is easy to mix with drinks, for example.
Glucose-Fructose Syrup is a flavor stabilizer, because it enhances the flavor and color of the product to which it is added. But it does not only make food sweeter – it also has an effect on texture. It makes products moister and adds shine. In addition, Glucose-Fructose Syrup provides improved stability and a longer shelf life. Among the other properties of this ingredient is that it prevents food from sticking to the packaging in which it is contained.
Glucose-Fructose Syrup uses
Glucose-Fructose Syrup is mainly used in the food industry. It is added to various beverages because the liquid is easier to mix with a drink compared to sugar. This Sweetener is also commonly used in confectionery. When added to jams, candies or ice cream, it prevents them from crystallizing. In baked goods, such as cookies and cakes, it adds moisture and softness.
Glucose-Fructose Syrup is also found in candies that need to shine, such as lollipops or icings. It is also an ingredient in bread, preserves, dairy products such as yogurt, and is used in making a variety of sauces such as ketchup, mustard, and marinades. Can Glucose-Fructose Syrup also be useful in your business? Do not hesitate and contact Foodcom!
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