Characteristics of Fructose Syrup in Frozen Drinks

Characteristics of Fructose Syrup in Frozen Drinks

Fructose syrup is a mixture of fructose, glucose and a small amount of other sugars. According to its different components, there are two main varieties on the market, F42 and F55.

The main components and properties of fructose syrup are close to natural fruit juice, with a fruity fragrance, a taste sweetness that is stronger than sucrose, a cool feeling, a honey flavor and a pure sweetness. The combination of fructose syrup and sucrose can increase the sweetness by 20-30%, and the sweetness is fuller and the flavor is better. At 10% sugar content, the sweetness of F42 fructose is 0.9-1 times that of sucrose, and the sweetness of F55 high fructose is equal to that of sucrose. At 20% sugar content, the sweetness of F42 fructose is roughly equal to that of sucrose, and the sweetness of F55 high fructose is 1.15 times that of sucrose.

Characteristics of fructose syrup.

1. Cold sweetness characteristics.

Fructose syrup has the characteristics of cold sweetness, which is determined by the characteristics of fructose. When the temperature is below 40℃, the lower the temperature, the higher the sweetness of fructose, which can reach up to 1.73 times that of sucrose. Due to this characteristic, chttps://www.saigaonutri.com/products/high-fructose-syrup/ is suitable for refreshing drinks and other cold drinks.

2. High solubility.

The solubility of fructose is the highest among sugars. When the temperature is 20℃, 30℃, 40℃, and 50℃, the solubility of fructose is 1.88 times, 2.0 times, 2.3 times, and 3.1 times that of sucrose, respectively. The solubility of glucose is lower than that of sucrose, and the solubility of fructose syrup rises faster with temperature than sucrose.

3. Good crystallization resistance.

Fructose syrup is more difficult to crystallize than sucrose. Its application in cold drinks can inhibit the hard shell phenomenon on the surface of the product caused by surface crystallization caused by the use of sucrose alone.

4. Reduce the freezing point of cold drinks.

Since fructose-glucose syrup contains a large amount of fructose and glucose, and fructose and glucose have a small molecular weight compared to sucrose, their ability to lower the freezing point is stronger than that of white sugar.

5. Good acid stability.

It is more stable in an acidic environment. Glucose and fructose are both monosaccharides with relatively stable pH values. Glucose is most stable at pH 3.0 and fructose is most stable at pH 3.3, so fructose-glucose syrup is more stable in some acidic foods.

Based on the above characteristics of fructose-glucose syrup, it is recommended not to use or use as little fructose-glucose syrup as possible in the production of ice cream and popsicles that need to be frozen and puffed, so as to avoid slow freezing of the product, poor resistance to melting and high loss rate in the sales link.

In the production of ice products, several characteristics of fructose-glucose syrup can be used, and reasonable addition can optimize the comprehensive performance of the product, such as the state of ice crystallization, the organizational structure of the product, the release of aroma, the palatability of sweetness, and the operability of the freezing machine.