Bubble Tea Preferred Sweetener Fructose Syrup

Pruduct Name: High Fructose Corn Syrup (HFCS)
High Fructose is derived from high quality corn starch through hydrolysis by enzyme preparation, reaction by isomerase, and chromatography separation refining. The content of fructose is more than 55%. It's the same sweet with sugar cane, but carrying much better taste. It's an healthy and economic substitute of sugar cane.

HFCS has the same caloric value as typical carbohydrates i.e. 4 kcal/g. Its  glycemic index (GI) is similar to that of sucrose and honey whose average values are 55 and 68, respectively.

I. Specification

II. Application

The sweetness of high fructose corn syrup is the same as that of cane sugar, with special features, so the application scope of high fructose corn syrup is wider than that of cane sugar. It is not only widely used in food, canned fruit, jam, dairy products, beverage, tobacco, cold drink, fruit juice, preserved fruit and wines, but also in heath food, household seasoning and daily use chemicals. In beverage production and food processing, it can substitute for cane sugar wholly or partially. Due to its full-bodied flavor, when it is used in beverage, it can keep the original fruit flavor of fruit juice beverage. Taking fructose beverage can increase the physical ability and endurance, and can help athletes keep their physical strength and rapidly eliminate fatigue.
 

In baked products HFCS performs several functions including:

1. Sweetening: HFCS has a higher sweetness perception than sucrose due to its fructose content. Its sweetness release is rapid with no lingering, a desirable attribute for enhancing  fruits flavors, spiciness and tartness. 
2. Moisture retention: moisture retention of HFCS and its humectant properties exceed those of sucrose. Subsequently, HFCS prolongs shelf life of baked goods by retarding staling and microbial growth.
3. Browning: the high concentration of reducing sugars in HFCS allows its participation  in non enzymatic Maillard reactions reflected in enhanced crust color of breads and rolls.
4. Stability: in acidic food systems HFCS does not invert like sucrose, thus the flavor profile remains the same during storage.
5. Other physical properties: By virtue of its high solid content, HFCS can  influence the freezing point, scoopability and dispersing of ice creams. The resulting product is softer than its sucrose counterpart.

As a sweetener, HFCS is traditionally used in carbonated drinks. In baking applications, HFCS acts as a fermentable sugar, a sweetener and humectant. In breads, buns, rolls and yeast raised donuts, it ferments directly without the need for sugar inversion.In ice cream and other dairy products such as chocolate milk, HFCS is effective in enhancing their textural and sparsity properties, especially in chocolate milk.