Application of solid content analyzer in food fructose syrup

【Abstract】: Fructose syrup, also known as high fructose syrup or isomerized syrup, is the saccharification solution obtained by enzymatic saccharification of starch by the isomerization of glucose isomerase, which is a part of glucose isomerized to sugar, from glucose and A mixed syrup composed of fructose. Fructose syrup is colorless and odorless. It has good fluidity at room temperature and is easy to use. Its biggest advantage comes from the fructose in the ingredients, and it is more obvious with the increase of fructose content. In nature, fructose is mainly found in fruits and is one of the main components of honey.

Key words: glucose content fructose solubility fruit grape pulp concentration syrup concentration determination method

The biggest advantage of fructose syrup is that it contains a considerable amount (42%-90%) of fructose, so it is used together with other Sweeteners in sweet taste characteristics, and has superior synergistic effect, which can improve the taste of foods and beverages. Reduce bitterness and strangeness. The combination of fructose syrup and sucrose can increase the sweetness by 20%-30%, and the sweetness is full and the flavor is better. Fructose syrup and cyclamate, saccharin, etc. also have synergistic effects. When fructose is mixed with saccharin in the same sweetness ratio, the sweetness is most effective, and it can mask the bitterness of saccharin. A beverage containing 3.5% fructose and 0.0136% saccharin is equivalent to the sweetness characteristic of a beverage containing 10% sucrose.

【Characteristics of Fructose Syrup】

The main component and properties of fructose syrup are close to natural fruit juice, with fruity fragrance. The taste is sweeter than sucrose and has a refreshing sensation, because the sugar in the fruit juice is mainly fructose and glucose. For example, the concentration of grape juice is 19.13%, 96.86% of dry matter is sugar, the sugar composition is 40.98%, and the glucose is 35.86%.

Fructose syrup is a pure natural sugar source. The sugar composition is close to that of natural fruit sugar. Its sweetness is close to that of the same concentration of sucrose. The flavor is similar to natural juice and has fruity fragrance. Fructose syrup has a cold sweet characteristic when it is below 40 ° C, and the sweetness increases with the decrease of temperature, which is especially suitable for low temperature consumption of yoghurt. Fructose syrup completely replaces sucrose, its sweetness is about 90% of the same concentration of sucrose. When partially replacing sucrose, due to the synergistic effect of fructose, glucose and sucrose sweetness, the total sweetness is still the same as the same concentration of sucrose. The yogurt it produces is refreshing. Fructose syrup can be used in milk beverages to partially or even completely replace sucrose, resulting in a refreshing taste similar to fruit juice. Fructose syrup is stable under acidic conditions, and when it partially replaces sucrose, it can inhibit the degradation of the product caused by the decomposition of granulated sugar and maintain the flavor of the product.

The fructose solubility is the highest in sugars. When the temperature is 20 ° C, 30 ° C, 40 ° C, 50 ° C, the fructose solubility is 1.88 times, 2.0 times, 2.3 times, 3.1 times of sucrose, respectively. Glucose solubility is lower than sucrose, and fructose glucose solubility increases with temperature faster than sucrose.

Jam and candied foods use the preservation properties of sugar, which requires high solubility of sugar. When the sugar concentration is above 70%, it can inhibit yeast and mold growth. The use of sucrose alone can not meet this requirement, and fructose syrup can reach . The concentration of fructose syrup with a fructose content of 42% can reach 77%.

ATAGO fructose syrup solids content meter PAL-15S , PAL-16S (HFCS-42), PAL-17S (HFCS-55), direct reading, no conversion, hand-held portable to ensure that in the yogurt production process will not be because of sweetness It affects the taste of the yogurt, making the measured value of the product true and effective. Improve production efficiency, effectively reduce production costs and increase production efficiency.