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Fructose F30

products categorization

Fructose F30

The sweetness of this sweetener is pleasant and mild. This syrup has a special use in the jam industry due to its sweetness and consistency.

Fructose F30
Technical Specifications

Fructose (% by dry matter)

42

dry matter (%)

70/5 – 71/5

Brix at 20 degrees Celsius (%)

68/2 – 69/2

pH

3/3 – 4/5

smell

odorless

Color

Clear and colorless

Description

The sweetness of this sweetener is pleasant and mild. Due to its sweetness and proper consistency, this syrup is specially used in the jam-making industry in such a way that it creates a clear, bright product with a mild aroma and taste. The specific applications of GF30 Corn Syrup include the following: Application in the production of jams, marmalades and compotes by creating organoleptic properties suitable for the production of biscuits and low-sweet breads.

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.
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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.
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Halva

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.
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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.
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marshmallow

Because of its soft texture and sweet taste, marshmallows require a special type of fructose syrup. Meanwhile, different types of fructose syrups can be used in this field.
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Drinks and juices

Fructose is introduced as fruit sugar; the reason for this is the presence of high amounts of fructose in all kinds of fruits; Due to the same nature of fructose produced with fructose found in fruit.
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jam and jelly

The use of fructose in the jam and jelly production industry leads to the production of a bright product, control of sugar formation, reduction of water activity, increase of shelf life, creation of natural aroma and flavor, reduction of acid consumption.
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flavored yogurt

As one of the most important parts of the food industry, the dairy industry has a great impact on the health of the society, so the production of health-oriented and high-quality products can increase the consumption of products.
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Flavored milks

As one of the most important parts of the food industry, the dairy industry has a great impact on the health of the society, so the production of health-oriented and high-quality products can increase the consumption of products.
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sauce

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 various sauces produces a product with a natural taste, more aroma, and a bright color.
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non-alcoholic beer

Due to the use of malt, the production of the drink has a natural bitter and astringent taste, which is vital to preserve this taste in the malt beer product. Using natural fructose sweetener because of its mild taste.
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Baklava

Using fructose syrup instead of invert syrup in baklava has a great impact on product quality due to the high purity of fructose syrup, balanced sweet taste and high absorbability.
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Ice cream

Using fructose instead of sugar in ice cream formulation improves the taste, aroma and texture of the product. One of the biggest disadvantages of using sugar in ice cream formulation is the creation of sandy texture.
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Head Quarter:

No.2, first dead-end St, North Sheykh bahaie St, Mollasadra Ave ,Tehran-Iran

Head Quarter: 021-88055458

Factory: 026-43212000

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