Sweetness includes sweetness and flavor. The former refers to the intensity of sweetness, while the latter refers to the palatability of sweetness. As a sweetener, sweetness should be the most fundamental attribute.

The sweetness evaluation of sweeteners is determined by specially trained personnel through sensory evaluation of sensory organs, usually with sucrose as control. We stipulate that the sweetness of sucrose is 100, then the sweetness of fructose is 150, the sweetness of fructose syrup 42 is 90- 100, and the sweetness of crystalline glucose, maltose and glucose (DE value 42) is 70 respectively. We mixed various sugars into a sugar solution with a concentration of 15%. The sweetness of high fructose corn syrup is the same as that of sucrose, which in this case refers to the dry basis sweetness ratio. The most popular sweetness is that the concentration of sugar solution is between 10%-25%.

The biggest advantage of high fructose syrup is that it contains a considerable amount of fructose (42%-90%), so it can be used together with other sweeteners in sweetness characteristics, which has excellent synergistic effect and can improve the taste of food and beverage and reduce bitterness and strange taste. The combination of high fructose corn syrup and sucrose can improve its sweetness by 20%-30%, with full sweetness and better flavor. High fructose corn syrup also has synergistic effect with sodium cyclamate and saccharin. When fructose and saccharin are mixed in the same sweetness ratio, the synergistic effect of sweetness is the most obvious, and the bitterness brought by saccharin can be covered up. A beverage containing 3.5% fructose and 0.0 136% saccharin is equivalent to a beverage containing 10% sucrose.

The main components and properties of high fructose corn syrup are close to those of natural juice, and it has a fruity flavor. In taste, it is sweeter than sucrose and has a cool feeling, because the sugar in juice is mainly fructose and glucose. For example, the concentration of grape juice is 19. 13%, the dry matter is 96.86% sugar, and the composition of sugar is 40.98% fructose, 35.86% glucose, and sucrose and maltose.

(2) Cold and sweet characteristics of fructose:

The sweetness of fructose is closely related to temperature. The lower the temperature below 40℃, the higher the sweetness of fructose, which can reach 1.73 times of sucrose. The reason for cold sweetness is that fructose has two molecular configurations; Alpha-fructose and beta-fructose, the sweetness of alpha-fructose is three times that of beta-fructose, and part of beta-fructose is converted into alpha-fructose at low temperature, which increases the sweetness.

Because of this feature. High fructose corn syrup is suitable for cold drinks and other cold drinks, such as carbonated drinks, fruit juice drinks, sports drinks, popsicles, ice cream and so on.

(3) fructose has high solubility;

Fructose has the highest solubility among sugars. At 20℃, 30℃, 40℃ and 50℃, the solubility of fructose is 65438 0.88 times, 2.0 times, 2.3 times and 3.65438 0 times that of sucrose, respectively. The solubility of glucose is lower than sucrose, and the solubility of fructose glucose is faster than sucrose with the increase of temperature.

Jam and candied foods make use of the fresh-keeping characteristics of sugar, which requires high solubility of sugar and sugar concentration above 70% to inhibit the growth of yeast and mold. Sucrose alone can't meet this requirement, but fructose corn syrup can. The concentration of fructose syrup containing 42% fructose can reach 77%.

(4) Fructose has good crystallization resistance;

Fructose is more difficult to crystallize than sucrose, and it will show anti-crystallization when applied to some foods.

(5) Fructose has good moisture retention:

Fructose is an amorphous monosaccharide, which easily absorbs water from the air. Containing semi-molecular and monomolecular crystal water, it has high hygroscopicity, good moisture retention and drying resistance. This feature can keep the cake fresh and soft, thus extending the shelf life of the product.

(6) High osmotic pressure of fructose corn syrup;

The concentration difference of substances causes osmotic pressure. The osmotic pressure of sugar is related to the molecular size of the substance, that is, to the molecular weight. The osmotic pressure of the substance with small molecular weight is greater than that of the substance with large molecular weight. The main component of high fructose corn syrup is monosaccharide, which has smaller molecular weight and higher osmotic pressure compared with disaccharide (such as sucrose). It can shorten the sugar pickling time when it is used in the production of preserves and preserved fruits. High osmotic pressure can also inhibit the growth of microorganisms, thus playing the role of preservation, so high fructose corn syrup has more advantages than sucrose in food preservation.

(7) High fructose corn syrup has good fermentation performance:

In the processing of yeast fermented food, high fructose corn syrup is superior to sucrose. Yeast can ferment with glucose, fructose, sucrose and maltose, but glucose and fructose are monosaccharides, which can be directly used by yeast and have a fast fermentation speed. When making bread and cakes with yeast, it can produce more gas and make food loose.

(8) High fructose corn syrup has good dental caries resistance;

Fructose is not a suitable substrate for oral microorganisms, and the bacteria in oral cavity have poor fermentation ability of fructose, which is beneficial to protect enamel and will not cause dental caries.

(9) Chemical stability:

Fructose and glucose have reducibility (reducing the molecules of some substances) and their chemical stability is worse than sucrose. Fructose is more easily decomposed by heat than glucose, and browning and color reaction occur, 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.

Sucrose 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.

Both glucose and fructose have a most stable PH value, with glucose at PH3.0 and fructose at 3.3. Therefore, high fructose corn syrup has a stable environment in some foods (such as carbonated drinks and canned acidic fruits).

(10) Characteristics of metabolism:

Sugar substances (including a large amount of starch) are absorbed by the human body in the form of glucose. Sucrose is disaccharide, which needs to be converted into sugar and glucose to be absorbed. We eat fructose syrup, in which fructose and glucose can be directly absorbed, which is very beneficial to sick pregnant women and babies.