products categorization
Glucose
Raw starch
Modified starch
Household consumption
Medicine
Powdered Glucose
Among all fructose syrups, it has the least amount of sweetness and the highest amount of consistency.
Description
Advantages:
Preventing the formation of crystals in all kinds of food products
Creating a good mouthfeel
Creating gloss and transparency in the final product
Increased uniformity and softness in all kinds of bakery products
Increase the duration of storage
Thickener and texture
Creating a golden color in baking products
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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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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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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Cake
Sweeteners are used in both liquid (invert syrup or sugar syrup) and solid (powdered sugar) forms in cake formulation; using fructose as a natural liquid sweetener instead of invert syrup is fully applicable.
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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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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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