1, different application fields

Glucose has good reducibility, low chemical stability under neutral and alkaline conditions, easy to decompose into colored substances when heated, and easy to react with nitrogen-containing substances in protein to generate brown caramel, which has a unique flavor. Because of its high fermentable sugar content, it is beneficial to food fermentation in baking industry.

Glucose has high hygroscopicity and moisture retention, which can keep the moisture of baked goods constant, soft and delicious.

The sweetness of high fructose corn syrup is equivalent to that of sucrose and has its own characteristics, so its application field is wider than that of sucrose; It is not only widely used in food industry and health food, but also widely used in medicine industry, family condiment, daily chemical industry and so on. In all applications, food industry is the main application field.

2. Different production methods.

High fructose corn syrup is fermented at the top, and yeast always floats on the surface of fermentation liquid. The syrup fermented in this way is suitable for the high temperature environment of 16-24℃, and the syrup will continue to ferment in the bottle after bottling.

This kind of syrup is sweet, with high sugar content, often with stronger taste and full sugar body. Nut flavor and fruit flavor can be formed during warm fermentation. If the malt is roasted well,

Chocolate fragrance and honey fragrance can also appear, while glucose syrup is a sugar solution with alcohol content as high as 96% by distillation with potato or corn, barley and rye as raw materials.

Then the sugar solution flows through a container filled with a large amount of charcoal to adsorb impurities in the wine solution, and finally diluted with distilled water until the sugar concentration is 40-50% to remove toxins and other foreign substances contained in the syrup.

3. Different chemical stability

High fructose corn syrup and glucose syrup have reducibility (reducing the molecules of some substances), and their chemical stability is worse than that of sucrose. High fructose corn syrup is more easily decomposed by heat than glucose syrup, resulting in browning and color reaction, that is, Maillard reaction. The colored substances produced by Maillard reaction have special flavor; When baking bread, you can get a beautiful burnt yellow surface and caramel flavor.

High fructose corn 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 2.5-5-5. Under the storage condition of 25℃, the added sucrose will be completely transformed within 2-3 months. Glucose syrup will decompose at PH 2.

4. Different molecular weights

The molecular weight of high fructose corn syrup is above 10000, and the molecular weight of glucose syrup is above 20000.

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