High fructose syrups (HFS) are manufactured by controlled enzymatic isomerisation of dextrose to a concentration of about 42% fructose. Consequently,fructose syrup is almost completly composed of mono-saccharides, i.e. dextrose and fructose.
To obtain a higher fructose concentration it is necessary to separate the dextrose and the fructose fractions. The dextrose fraction is then re-entered prior to the isomerisation.
Fractionation of the resulting dextrose-fructose mixture by liquid chromatography can increase the fructose to fraction to 90% or higher. By blending the fructose fraction with 42% fructose syrup it is possible to make products with desired fructose/dextrose ratios. Fructose 55 is a common blend used in the soft drink industry.
Fructose 55 has the same sweetening properties as sucrose (sugar); however, this replacement will improve the texture of ice cream and will make it perfectly smooth.
The sweetening power of fructose syrup benefits from the phenomenon of synergy. It is significant that the sweetening power, in relation to a mixture of saccharose (sucrose) and fructose syrup, is higher than it would be from pure arithmetic addition of the sweetening power of the components taken separately.
Fructose syrup can replace sucrose in the following products:
- Canned fruit
- Lemonades/Soft drinks
- Ice cream
- Caramel sauce
- Fruit sauce
- Seasoned sauce
- Cakes & biscuits
- Sweets, caramels