Since 1950, the glucoamylase produced by fermentation has been used to produce High fructose corn syrup with a DE value of 95-97. This syrup is quite sweet and contains a higher ratio of fermentable sugar than other corn syrups. It is mainly used in fermentation production. , Such as bread and wine. Because of its high glucose content (up to 95%), it can be made into commercial glucose crystals for food. Because this syrup crystallizes quickly, it is necessary to increase the temperature (54~61℃) during transportation and storage to prevent crystallization.
High fructose corn syrup is milky white, and the syrup with a solid content of 71% contains about 42% fructose, 50% glucose and a very small amount of polysaccharides; representative analysis data proves that in addition to higher sweetness , This syrup has better fermentability, greater hygroscopicity, low viscosity, refreshing taste and no peculiar smell. Because of its low viscosity and difficult to crystallize, it is easy to transport and store, and it is also easy to mix with other syrups. When keeping the temperature at 27~32℃, it is easy to transport by pump and can be stored for a long time without crystallization and fermentation.
In fact, in many foods, except for those situations where solid sweeteners are needed and some foods are not satisfactory, High fructose corn syrup can replace sucrose and invert sugar. Due to the hygroscopicity of High fructose corn syrup, it is not suitable for hard candy because it is too sticky. When high-protein foods are made with High fructose corn syrup and heated to a higher temperature, the reaction will produce a darker color, resulting in a reduction in sugar and nitrogen content. There are these limitations for invert sugar, but sucrose does not have these disadvantages.
In addition, high acidity foods will convert all the sucrose contained in them during processing and storage. In this case, High fructose corn syrup can be used to minimize conversion. In addition, since High fructose corn syrup is a low molecular weight monosaccharide, it penetrates into the cell walls of fruits or vegetables faster than sucrose. Therefore, High fructose corn syrup can be used in the production of sweet pickles and related foods to make the effect better. . Because low-molecular-weight sugars cover fruits and other flavors less than high-molecular-weight sugars, when High fructose corn syrup is used in some foods, the amount of flavors can be reduced.
Post time: Oct-15-2020