Fructose F20

This syrup contains monosaccharides glucose, fructose and disaccharide maltose, which make up almost half of the dry matter of this syrup.

Technical Specifications

Fructose (% by dry matter)	At least 17
dry matter (%)	79 - 82
Brix at 20 degrees Celsius (%)	78 - 81
pH	3/5 - 5
smell	odorless
Color	no color

Description

This syrup contains monosaccharides glucose, fructose, and disaccharide maltose, which make up almost half of the dry matter of this syrup. The exclusive uses of GF20 Corn Syrup include the following: creating a mild sweetness and shine in jam and jelly, creating a mild sweetness in halwa, nougat, and geez, forming a soft texture, and preventing sandiness in ice cream.

applications

Toffee

For the production of toffee, the use of sweetener plays a very important role in providing the texture, taste and shelf life of the product. The sweeteners used in the toffee industry should provide the texture of the product well in addition to providing sweetness.

Chocolate

The chocolate industry is one of the most expensive, complex and important parts of the food industry; Chocolate has a unique texture due to its high amount of fat.

Halwa

The production of halvah requires the use of unique sweeteners due to its special formulation. Among the sweeteners, fructose syrup with a low percentage of fructose, such as F10, F20 and F30, due to its mild taste and consistent texture, can be used.

chewing gum

The use of fructose syrup in chewing gum produces a product with a uniform, soft texture, good mouth feel, mild sweet taste, prevention of excessive stickiness to the teeth, and increased shelf life.

026-43212000

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