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Glucose-Fructose Syrup
Glucose-Fructose Syrup is a highly refined and concentrated solution of fructose, dextrose, maltose and higher saccharides. It is obtained by acid or enzymatic hydrolysis of corn or wheat starch. When it is made from corn, it is often called High Fructose Corn Syrup (HFCS). Thanks to its sweet taste, it is used as a sugar substitute.
Technical aspects
Glucose-Fructose Syrup is a transparent, water-like to pale yellow, viscous liquid with a sweet taste. Because it is in the form of syrup rather than granules, it does not crystallize, provides good moisture content, and is easy to transport or store. In the food industry, it serves as a flavor stabilizer, makes products moister, adds shine, and provides better stability and longer shelf life.
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Storage period
The shelf life of Glucose-Fructose Syrup is 12 months. It should be stored indoors and in dry conditions.
Packaging
Foodcom supplies its Business Partners with Glucose-Fructose Syrup in bulk, drums and IBC containers.
Application
Glucose-Fructose Syrup is mainly used in the food industry. Since it is easily mixed with liquids, it is usually added to various beverages. Glucose-Fructose Syrup is also used in confectionery – it adds moisture and softness to baked goods. In jams, candies and ice cream, it prevents them from crystallizing. Glucose-Fructose Syrup is also added to lollipops and icings to give them shine. It is also found in bread, preserves, dairy products, ketchups, mustards or marinades as a sweetener and preservative.
Glucose-Fructose Syrup is also used in the pharmaceutical industry. It is found in medicines and dietary supplements as it improves their taste and serves as a preservative.
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