Features and Applications
High fructose corn syrup, "Isosaccharide 100", is milky white. The syrup with 71% solid content contains about 42% fructose, 50% glucose and a small amount of polysaccharides; The representative analysis data prove that, in addition to high sweetness, this syrup has good fermentability, greater moisture absorption, low viscosity, refreshing, no odor and other characteristics. Because of its low viscosity, it is difficult to crystallize, easy to transport and store, and easy to mix with other syrups. When the temperature is kept at 27~32 ℃, it is easy to transport by pump, and can be stored for a long time without crystallization and fermentation.
In fact, in many foods, high fructose corn syrup (HFCS) can replace sucrose and invert sugar, except for those that need solid sweeteners and are not satisfied with the use of some foods. Due to its hygroscopicity, high fructose corn syrup is not suitable for hard sugar because it is too sticky. When the high fructose corn syrup is used to produce high protein food, when it is heated to a higher temperature, the reaction will produce a darker color, resulting in reduced sugar and nitrogen content. There are also these limitations for invert sugar, but sucrose does not have these disadvantages.
In addition, during the processing and storage of high acidity foods, all the sucrose contained in them will be converted. In this case, high fructose corn syrup can be used to minimize the conversion. In addition, because high fructose corn syrup is a low molecular weight monosaccharide, it penetrates the cell wall of fruits or vegetables faster than sucrose. Therefore, high fructose corn syrup can be used in the production of sweet pickles and related foods to achieve better results. Because low molecular weight sugars cover less fruits and other flavor substances than high molecular weight sugars, the amount of flavor can be reduced when high fructose corn syrup is used in some foods.
In some transformed products, the mixture of 50% sucrose and 50% high fructose corn syrup will not change the composition of sweetness in fact