Sweet milk tea has always been sought after and loved by the majority of consumers, but with the increasing importance people attach to health, body and other issues, many milk tea stores have also introduced a variety of different sweetness to meet the different needs of different consumers. So what kind of sugar do milk tea stores use to increase the sweetness of milk tea? Let's find out below!

General milk tea store will be prepared with fructose and sugar two kinds of sugar, milk tea store to make milk tea according to the different characteristics of various milk tea to decide to put fructose or sugar, there are a few low-grade milk tea store with sweetener. So what is the difference between fructose and sugar?

Compared with white sugar, fructose has a sweetness that comes and goes quickly in the mouth. Fructose is able to harmonize with a variety of different flavors because its sweetness peaks earlier than the other flavors of the food, so there is no chance that the addition of fructose will overpower or confuse the original flavors of other foods. By the time the other flavors of the food peak, the sweetness of fructose has already subsided so that it does not overshadow the other flavors of the food.

Another characteristic of fructose is that it becomes sweeter as it cools, making it more suitable for cold beverages. Compared to fructose, sucrose is characterized by a slow onset of taste, slow to go, sweetness in the mouth to 30 seconds before disappearing.

What kind of sugar is used in milk tea stores to increase the sweetness of milk tea?

In general, the milk tea store to do hot drinking sugar is more appropriate, specifically what milk tea with what sugar, depending on how your recipe with how to do cold drinks with granulated sugar and fructose are appropriate. Another want to wake up under the milk tea store operators is to cook jelly and other condensed class preparation, with granulated sugar to be clean, or with fructose (fructose no or less impurities), otherwise the impurities in the granulated sugar stays in the jelly, the customer will see an unhygienic feeling, affecting the reputation of the milk tea store.

Many people may ask, then I should pick which kind of fructose is better? At present, the most commonly used is the new natural F55 fructose, F-55 fructose syrup has few impurities, translucent color, pure sweetness, good aroma retention, strong resistance to crystallization, strong moisture retention, etc. It is a kind of starch converted to glucose by isomerase isomerization, and then refined into a new type of starch sugar, whose main components are fructose and glucose. It should be noted that fructose is generally temperature to 7 degrees below will be easy to crystallize, as long as the heating can be can be dissolved can be used normally.