Typical Properties of High Fructose Syrups
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Typical Properties of High Fructose Syrups (HFS)
Figures in italics are industry specifications
2

Property

"42"

"55"

"90"

Dextrose % of DS

53

41

9

Fructose % of DS

42

55 (55-58)

90

Glucose + Fructose % of DS

 

 

(> 95)

 

 

Higher sugars % of DS

5

4 (< 5)

1

Dry matter %

71

77 (76.5-77.5)

77

pH as is

4.0

4.0 (3.5-4.5)

3.5

Sulfated ash ppm on DS

30

30 (< 500)

30

Color at delivery, max RBU

25

25

35

Color after 30 days at 30 oC, max RBU

50

Sweetness relative to sucrose1

92

99

106

Density20 deg C g/ml

1.346

1.384

1.407

Viscosity27 deg C cP

160

800

600

Bring about flocculation in consumer product

no

Temperature on delivery, oC

 

 

> 30

 

 

Foreign taste

 

 

no

 

 

Objectionable odor after acidification

no

Acetaldehyde, max ppm

800

Chlorides, max Cl ppm

50

Arsenic, max As ppm

1

Copper, max Cu ppm

1.5

1 ) Sucrose=100 10% solution at room temperature. The taste of sweetnes from fructose syrup comes and goes faster than from sugar - is more "fresh".

2 ) Specifications are fulfilling US Food Chemical Codex standards