Specialized Fructose-Glucose Syrup
Specialized fructose-glucose syrup is a starch derived liquid sweetener in which part of the glucose has been enzymatically isomerised to fructose, then adjusted to a fructose to glucose ratio set for a particular application rather than to one of the two commodity standards. The commodity grades sit at about 42 percent and 55 percent fructose on dry solids; specialised grades run above, below or between those points, and may also carry a deliberate residue of maltose and higher saccharides to modify body and freezing behaviour.
The reason for tailoring the ratio is that fructose and glucose behave differently in almost every respect that matters to a formulator. Fructose is the sweeter of the two, is far more soluble, depresses freezing point more strongly and browns faster in a Maillard reaction; glucose is less sweet, crystallises more readily and contributes more to bulk and to fermentability. Moving the ratio moves sweetness intensity, osmotic pressure, moisture retention, browning rate and crystallisation risk together, so a grade is specified against the finished product rather than as a general purpose sugar.
The syrup is a clear, colourless to pale straw liquid at about 71 to 77 percent dry solids, fully miscible with water, stable at ambient temperature in the higher fructose grades and requiring warm storage in the higher glucose grades to prevent dextrose crystallisation.
We source bulk Specialized Fructose-Glucose Syrup from top China manufacturers for our partners. The manufacturer is in Hebei. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Sweetener
Specifications
| Item | Specification |
|---|---|
| Appearance | Clear, colourless to pale straw syrup, free of suspended matter |
| Dry solids | 77.0 plus or minus 0.5 percent |
| Fructose on dry solids | 55.0 percent minimum, grade dependent |
| Glucose on dry solids | 40.0 percent nominal, grade dependent |
| Higher saccharides on dry solids | 5.0 percent maximum |
| Dextrose equivalent | 95 minimum |
| Colour | 30 ICUMSA units maximum |
| pH | 3.3 to 4.5 |
| Sulphated ash | 0.05 percent maximum on dry solids |
| Sulphur dioxide | 10 mg/kg maximum |
| Lead | 0.1 mg/kg maximum |
| Arsenic | 0.1 mg/kg maximum |
| Total plate count | 200 cfu/g maximum |
| Yeast and mould | 50 cfu/g maximum |
| Salmonella | Absent in 25 g |
Common Markets Grades
Grades are named by fructose content on dry solids. Common specialised points include a 30 to 38 percent fructose syrup for bakery and confectionery where browning must be controlled, a 55 percent syrup for carbonated drinks, a 70 to 90 percent high fructose grade for low temperature applications and for reduced dosing at equal sweetness, and blended grades in which a fructose enriched fraction is recombined with a maltose rich syrup to give a defined saccharide profile.
Beyond fructose content, the traded specification covers dry solids, usually 71 percent for the 42 grade and 77 percent for the 55 grade, colour in ICUMSA units, ash and pH. Low colour and low ash grades are made for clear beverages, while organic certified grades produced from identity preserved starch are offered as a separate line. Crystalline fructose and dextrose are separate articles produced from the same plant and are not substitutes for the syrup.
Applications
- Carbonated soft drinks and flavoured waters, where a 55 percent fructose grade matches the sweetness profile of sucrose at a lower solids dose
- Fruit juice drinks and nectars, where the fructose fraction reinforces fruit character and the glucose fraction carries body
- Bakery products and biscuits, where a lower fructose grade gives controlled crust colour and holds crumb moisture
- Ice cream and frozen desserts, where a high fructose grade depresses the freezing point and keeps the product scoopable at low temperature
- Yoghurt and flavoured dairy drinks, dosed as a liquid that dissolves instantly into a chilled base
- Jams, jellies and fruit fillings, controlling water activity and preventing sucrose graining in the set
- Sauces, ketchups and marinades, contributing sweetness, gloss and browning during any cooking step
- Brewing and fermented beverage adjuncts, where the glucose fraction is directly fermentable by yeast
- Confectionery centres and chewy sweets, where the fructose fraction suppresses crystallisation and keeps the centre soft
China Manufacturers of Specialized Fructose-Glucose Syrup
Top Specialized Fructose-Glucose Syrup manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States the Food and Drug Administration affirms high fructose corn syrup as generally recognised as safe under 21 CFR 184.1866, which describes the enzymatic isomerisation route and the two principal fructose levels. The general status of glucose syrup and of the isomerisation process covers syrups made outside those levels, and the corn syrup and glucose syrup entries in the Food Chemicals Codex set the identity and purity basis for the traded article. Labelling in the United States uses the term high fructose corn syrup.
In the European Union these syrups are foods rather than food additives, carry no E number and are regulated under the sugars framework and the horizontal food law, where they are described as glucose-fructose syrup when fructose is below half the dry solids and fructose-glucose syrup when it is above half. Codex maintains standards for sugars covering glucose syrup and dried glucose syrup, and the enzyme preparations used in the conversion are themselves subject to authorisation as processing aids in the EU and to JECFA specifications internationally.
Manufacturing Process
Maize or another starch feedstock is wet milled to starch, slurried, and liquefied with a thermostable alpha amylase at high temperature to break the starch into dextrins. Saccharification with glucoamylase then converts the dextrins to a high dextrose syrup, typically above 95 dextrose equivalent. The syrup is filtered, decolourised over activated carbon and demineralised on cation and anion exchange resin, because immobilised glucose isomerase cannot tolerate calcium or colour compounds.
The refined glucose syrup is dosed with magnesium salts and passed through a fixed bed of immobilised glucose isomerase, which converts glucose to fructose until the reaction approaches its equilibrium near 42 percent fructose. To reach the higher grades, part of the isomerised stream is fed to a simulated moving bed chromatographic separator packed with a calcium form cation resin, which splits it into a fructose rich fraction of roughly 90 percent fructose and a glucose rich fraction that is recycled to the isomeriser. The enriched fraction is then blended back with the 42 percent stream, or with a maltose syrup where a specific saccharide profile is required, to hit the ordered ratio. The blend is polish filtered over carbon, evaporated under vacuum to the target solids, cooled and stored in stainless tanks under controlled temperature.
