In life, we often see some food ingredients such as drinks and cookies labeled fructose syrup, corn syrup, starch syrup and conversion syrup. What is the difference between them and white sugar? How to apply in reality? Is there a contraindication when eating these syrup?
Fructose syrup includes corn syrup. The conversion syrup is sugar, and the starch syrup is a generic term for syrup produced using starch.
Fructose syrup mainly composed of glucose and fructose. The liquid is clear, transparent, mild and pure in taste, has a malt flavor, has many advantages such as high cooking temperature, low freezing point, anti-crystallization, etc. It has good fluidity at normal temperature and is convenient to use. It is a colorless transparent viscous liquid sugar obtained by enzymatically saccharifying starch, fructose syrup can partially or even completely replace sugar in beverage production and food processing.
Syrup vs Sugar
According to different raw materials, fructose syrup can be divided into corn syrup and Jerusalem artichoke syrup. Fructose syrup including corn syrup, of which corn syrup yield is the largest. According to the sugar content, it can be divided into three types: low conversion syrup, medium conversion syrup, and high conversion syrup (high fructose syrup).
High fructose corn syrup is a colorless, transparent, viscous liquid such as glucose, fructose, maltose, oligosaccharides and dextrin. Rich in fructose, high in sweetness (1.5 times the fructose sweetness of sugar), low cost, widely used in recent years to replace sugar for food cooking, such as making juice drinks, jams, jellies, baking moon cakes, bread, cakes, Beer, canned food, preserves, frozen foods, condiments and pharmaceutical syrups.
Fructose syrup usage
The advantages of fructose syrup:
1. High sweetness
Fructose has a sweetness 1.5 times that of sugar, and fructose syrup is most suitable for the production of refreshing drinks and cold foods.
2. Good flavor
The main ingredients and properties of fructose syrup are close to natural juices and bees, with honey and fruit scent. In terms of taste, the taste is sweeter than sugar, and it has a refreshing sensation. When used in the production of fruit juice drinks, it can highlight the original fruit flavor. There are illegal traders who use fructose syrup to make fake honey, and also remind everyone to seriously identify fructose syrup
3. Good moisture retention
Fructose is an amorphous monosaccharide, which has high hygroscopicity, good water retention capacity and drying resistance. This feature keeps the noodles fresh and soft, thus prolonging the shelf life of the product.
Syrup production equipment
4. Antisepsis preservation
The main component of fructose syrup is monosaccharide, which has higher osmotic pressure than disaccharide (such as sugar), and can be used for candied fruit and candied fruit to shorten the sugar time. High osmotic pressure can also inhibit the growth of microorganisms, thereby providing antiseptic and fresh-keeping effects.
5. Low heat
Fructose has a high sweetness, low calorific value, and less fat after consumption. It is suitable for people who are afraid of heat.
Corn syrup is a syrup produced from high-quality corn starch. Corn syrup is widely used in the production of beer, baking and sweet drinks and frozen foods. It has been widely used in children's milk powder in recent years to thicken.
Corn syrup production process: Corn crushing→corn flour slurry→liquefaction→filtration→saccharification→decolorization→ion exchange→evaporation→isomerization→ion exchange→evaporation→corn syrup.
Corn syrup production plant
Fructose syrup is divided into 3 generations according to its production development and product component mass fraction. The first generation of fructose syrup is abbreviated as F42, the sweetness is about equal to sugar, the second generation fructose syrup is abbreviated as F55, the sweet degree is about 1.1 times that of sugar. The third generation fructose syrup is called high fructose syrup, abbreviated as F90, and the sweetness is 1.4 times that of sugar.
The invert syrup is prepared by catalytic hydrolysis of sugar, which has a single color, a small viscosity, a stable quality, a long shelf life, and no sand returning phenomenon. Because of its unique flavor, it has the advantages of high solubility, water absorption and sweetness, and is widely used in the food industry. In recent years, there have been many studies on improving the conversion syrup process at home and abroad, but the research field is single, for example, to make cotton sugar or ice cream.