The differences between fructose syrup and glucose syrup are as follows:

1. Different application fields

Glucose has good reducing properties and can be used in neutral and alkaline conditions It has low chemical stability when heated, and easily decomposes when heated to produce colored substances. It also easily reacts with protein nitrogen-containing substances to produce brown caramel, which has a unique flavor. Due to its high fermentable sugar content, it is beneficial to the food industry in the baking industry. Fermentation.

Dextrose has high moisture absorption and high moisturizing properties, which can keep the moisture of baked foods constant and make them soft and delicious.

Fructose syrup is as sweet as sucrose and has its own characteristics, so its application fields are wider than sucrose; it is widely used not only in the food industry and health food, but also in the pharmaceutical industry and household condiments. , daily chemicals and other aspects have applications. Among all applications, the food industry is the main application area.

2. Different production methods

Fructose syrup is fermented at the top, and the yeast always floats on the surface of the fermented liquid. The syrup fermented in this way is suitable for high-temperature environments of 16-24°C. The syrup will continue to ferment in the bottle after bottling.

This type of syrup is sweet, has a high sugar content, often has a stronger taste, and is full of sugar. Nutty and fruity flavors can be formed during the warm fermentation process. If the malt is roasted well, chocolate and honey aromas can also appear, while glucose syrup is made from potatoes, corn, barley, or rye. As the raw material, the distillation method is used to distill the sugar liquid with an alcohol content of up to 96%.

The sugar liquid is then flowed through a container filled with a large amount of charcoal to absorb impurities in the wine liquid, and finally diluted with distilled water A pure syrup that reaches a sugar concentration of 40-50% and removes toxins and other foreign matter contained in the syrup.

3. Different chemical stability

Fructose syrup and glucose syrup have reducing properties (reducing the molecules of certain substances), and their chemical stability is worse than that of sucrose. Glucose syrup is more susceptible to thermal decomposition, and a browning and coloring reaction occurs, which is the Maillard reaction. The colored substances produced by the Maillard reaction have special flavors; when producing dry bread products, a beautiful brown surface and caramel flavor can be obtained.

Fructose syrup will undergo hydrolysis reaction under acidic conditions and be converted into fructose and glucose, which is called invert sugar in industry. The acidity of carbonated drinks is between PH 2.5-5, and the added sucrose will be fully converted in 2-3 months when stored at 25°C. Glucose syrup will decompose at a pH of 2.

4. Different molecular weights

The molecular weight of fructose syrup is more than 10,000, while that of glucose syrup is more than 20,000.

Baidu Encyclopedia-Fructose Syrup

Baidu Encyclopedia_Glucose Syrup