Fructose Syrup

Function

• Sucrose Replacement as a Sweetener

The sweetness is comparable to that of sucrose at the same concentration; 

Fructose Syrup can fully replace sucrose on a 1:1 dry-basis basis, significantly reducing raw material costs. 

Fructose inherently possesses cold-sweet properties, making low-temperature beverages taste noticeably sweeter; 

only a small amount of F90 is needed to achieve the target sweetness perception.

• Flavor Optimization and Off-Flavor Masking

The flavor profile closely resembles that of natural fruit juice, with a clean, refreshing fruity aroma. 

Synergistic sweetness enhancement occurs when blended with sucrose, saccharin, or cyclamate; 

the combined sweetness increases by 20%–30%, while bitter and off-flavors are neutralized, 

improving the taste of beverages and baked goods.

• Enhanced Dissolution and Processing Convenience

Fructose has a solubility far exceeding that of sucrose and dissolves rapidly. 

When reducing sugars are required in production, there is no need for the additional acid hydrolysis step 

that sucrose would require, simplifying the production process and making it well 

suited for winemaking and syrup blending.

• Accelerated Yeast Fermentation for Leavened Products

Glucose and fructose, being monosaccharides, can be directly absorbed and fermented by yeast, 

generating gas more rapidly and in greater volume. 

This shortens the overall fermentation time for breads and leavened pastries, 

yielding a softer, more tender final product.

• Crystallization Control and Prevention of Graining

Fructose has strong anti-crystallization capability; when used in ice cream and soft candies, 

it inhibits sugar crystallization, ensuring a smooth texture. 

In jams and canned products, it maintains high sugar solution concentrations without crystal formation.

• Maillard Browning for Color and Aroma Enhancement

As a reducing sugar, it participates in the Maillard browning reaction during baking and high-temperature processing, 

producing a uniform golden-brown crust color on breads and pastries and generating a distinctive caramel aroma.

• High Osmotic Pressure for Microbial Inhibition and Preservation

The monosaccharides have low molecular weights, resulting in osmotic pressure far exceeding that of sucrose;

Candied fruits and preserved fruits; Accelerates sugar penetration into fruit tissue, shortening the sugar-infusion period.

Jams and canned products: Sugar concentrations above 70% inhibit mold and yeast proliferation, 

extending shelf life, locking in the fruit's natural aroma, and preventing juice seepage.

• Long-Term Moisture Retention and Freshness Preservation

Fructose has strong hygroscopic properties and can effectively lock in moisture. 

Cakes and breads remain soft and fresh even after tens of days of storage, 

with reduced product weight loss and extended shelf life.

Application

• Beverage Category

Non-Alcoholic Soft Drinks (Carbonated Beverages, Fruit Juices, Tea Beverages, Sports Drinks, Dairy Beverages)

Product Advantages: Clean and refreshing taste with a natural, mild flavor and no off-notes; 

high liquid transparency with no turbidity, sediment, or flocculent matter. 

Production employs ion exchange purification, resulting in extremely low ash content and strong storage stability.

Unlike sucrose, it does not undergo hydrolytic inversion in low-pH environments. 

Formulations can fully replace sucrose on a 1:1 dry-basis basis.

• Frozen Dessert

The low-temperature cold-sweet property is ideally suited; 

the finished product naturally carries a refreshing fruity aroma.

For ambient-temperature refreshing cold beverages, the flavor is enhanced when consumed at low temperatures.

• Bread and Baking

Yeast can directly utilize fructose and glucose for rapid fermentation with ample gas production, 

shortening the overall fermentation time. 

The finished product is soft and moist, with structural integrity and form consistent with sucrose-based bread.

During the baking stage, the Maillard reaction produces a uniform golden-brown crust with a rich caramel flavor.

The exceptional moisture-retention property of fructose ensures that bread remains soft and fresh 

during extended storage, outperforming sucrose-based bread.

• Soft Pastries and Filled Pastry 

Cakes exhibit outstanding moisture-retention and freshness-preservation effects. 

Cakes made with high fructose syrup remain soft after 30 days of storage; 

sucrose-based cakes become dry and hard within days, with the crust cracking during prolonged storage;

weight loss during storage is also lower.

• Confectionery Applications

Sorghum malt soft candies, agar-based soft candies. 

These product categories require high reducing sugar and high moisture content; 

when produced with sucrose, an additional acid-inversion step is needed, 

whereas high fructose syrup eliminates this step and delivers consistent product quality.

• Fruit Canning 

Prevents reverse osmotic loss of fruit juice, fully preserving the fruit's original flavor. 

Fructose penetrates fruit cell walls rapidly, and the processing system exhibits strong stability that is unaffected by the system's pH level.

Fructose has strong affinity with fruit tissue, further locking in the fruit aroma and preventing flavor loss.

• Preserved Fruit and Jam 

High osmotic pressure accelerates sugar penetration, shortening the sugar-infusion processing cycle. 

When used in combination with sucrose, the finished product exhibits a bright, vivid color.

Strong antimicrobial and preservative properties extend the shelf life of preserved fruits and jams.

Specification