fructose
Sauce is considered as an important seasoning in the food industry. The taste of the sauce has a great impact on its use. Using fructose instead of sugar in the formulation of all kinds of sauces produces a product with natural taste, more aroma, bright color, longer shelf life, better mouthfeel and finally a quality product. The use of fructose syrup F30, fructose syrup F42, fructose syrup F55 is selected according to the taste and texture, according to the final product. By increasing the amount of fructose, the sweetness of the product increases and the consistency of the product decreases.
Glucose
The use of glucose syrup in the production of sauce results in the production of a product with high consistency, bright, bright color, mild sweet taste and high shelf life along with a pleasant mouthfeel. It is recommended to use DE42 glucose syrup in drinks with higher sweetness and lower consistency and glucose DE38 in drinks with less sweetness and higher consistency.
