High‐fructose starch syrup delivering clean, immediate sweetness with strong top-note lift. Designed for balanced flavor impact and shelf-life support across beverages, bakery, dairy, and preserves.
High‐fructose starch syrup delivering clean, immediate sweetness with strong top-note lift. Designed for balanced flavor impact and shelf-life support across beverages, bakery, dairy, and preserves.
Sweetens with high impact
Enhances flavor perception
Helps extend shelf life
Fructose Syrup is used in several instances across different industries such as :
You can read about the industries this product can be used in. Hover mouse to reveal the description.
Cost-efficient sweetness with strong flavor lift.
Softness retention and appealing crust color.
Consistent sweetness and shelf stability.
Balanced sweetness without heavy solids load.
Feedstock prep: Food-grade starch (e.g., corn/wheat/tapioca) is liquefied after enzymatic pre-treatment.
Primary production: Enzymatic hydrolysis yields glucose syrup to a target DE.
Isomerization: Glucose is converted to fructose using immobilized glucose isomerase.
Separation & polish: Fractionation, filtration, decolorization, and ion-exchange deliver the target fructose content.
Concentration & QA: Vacuum evaporation to solids; DE/fructose %, color, and microbiology verified; COA issued.
General: 1–40% w/w; trial recommended (grade-dependent).
By application
Beverages/syrups: 2–12%
Cakes/cookies/breads: 5–18%
Caramels/fillings: 8–25%
Dairy drinks/ice cream: 3–10%
Jams & preserves: 5–20%
Low-calorie prepared foods: 2–10%
Fructose provides higher relative sweetness than sucrose at equal solids.
Its quick sweetness onset helps lift fruit and vanilla notes in low-sugar recipes.
Its quick sweetness onset helps lift fruit and vanilla notes in low-sugar recipes.
Fructose provides higher relative sweetness than sucrose at equal solids.
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