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Sweetener Index: WEB PAGE
- Sweetener Index
- TM on Glucose
- TM on Sorbitol
- Properties of Glucose Syrup
- Properties of Fructose Syrup
- Polyol's
High Fructose
Syrup replaces sucrose in canned fruit and fruit preserves together
with 20-30% maltose syrup.Mixture with high maltose is also beneficially used in ice cream.
High Fructose Syrup is used in carbonated beverages as only sweetner or in combination sucrose and with artificial sweeter such as saccharin.
HFS 42 is an all purpose sweetener.
HFS 55 is a preferred sugar replacer in soft drinks
HFS 90 is used in lowcalorie foods.
Other applications are:
- Bread and cakes
- Creams
- Liquers
- Marmalade
- Caramel
- Sweets
- Soft drinks
|
Typical Properties of High Fructose Syrups
(HFS) |
|||
|
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
|