Because the sweetness of high fructose corn syrup is equivalent to that of sucrose and has its own characteristics, 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. The application of high fructose corn syrup in food industry is shown in the following table:
Application of high fructose corn syrup in food industry
Destination food name
Delicious, cool and sweet carbonated drinks, fruit juice drinks, ice cream, yogurt, all kinds of cold food, etc.
Breathable and storable preserved fruit, candied fruit, fruit, canned food, jam, etc.
Fermented, moisturizing cake, sandwich cake, bread, etc.
Control the crystallization of ice cream, soft candy, etc.
Soluble wine, cider, sherbet, yellow wine, sparkling wine, champagne, etc.
Kebiqing, loquat dew, medicinal liquor, health food, etc. Has direct absorption and good flavor.
In the application of variety proportion structure, the United States is like this:
74.5% is used for drinks; Bread is 9.3%; 4.2% is used for canned food; Dairy products are 8.2%; 0.5% candy; 3.3% is used for other foods.
(2) Application in various beverages
1, used for non-alcoholic beverages. This kind of drinks, also known as soft drinks, mainly refer to carbonated drinks, juice drinks, tea drinks, sports drinks, milk drinks and so on. The product added with high fructose corn syrup has refreshing taste and good flavor. And has good transparency and no turbidity. Because high fructose corn syrup is made of ion exchange resin, it has low ash content, less sediment and floc, and good stability, unlike sucrose, which will be transformed at low PH value. Sugar can be replaced by 1: 1 on a dry basis.
2. Used for alcoholic beverages. This category includes fruit wine processed with fructose syrup; Such as wine, cider, sherbet and yellow wine; Other preparations, such as beer and champagne. It can avoid the precipitation of pretreated products, has good transparency, and has obvious honey flavor when it is prepared with high sugar content (above 20 degrees).
Fructose syrup has high solubility, easy solubility and convenient use, which can simplify the production process for products that need reducing sugar. Because when sucrose is used in production, acid needs to be added to convert sucrose into fructose and glucose.
(3) Application in cold food
The sweetness of fructose increases at low temperature, so fructose syrup is suitable for cold food. Popsicles and ice cream made from high fructose corn syrup are fragrant. However, when making popsicles, fructose syrup should not be used entirely, but should be mixed with sucrose, otherwise the freezing speed will be slow and the freezing situation will be bad. Used in other cool drinks, drinking at low temperature, especially with good flavor.
(d) Application in bread
When high fructose corn syrup is used in bread production, the fermentability, charring and moisture retention of fructose are brought into play as advantages.
Bread is a food fermented by yeast, which uses fructose and glucose to ferment fastest, followed by maltose and sucrose. High fructose corn syrup replaces sucrose fruit, which has fast and good fermentation reaction, produces a lot of gas and shortens bread fermentation time. As more gas is produced, the bread becomes soft, chewy and slightly moist. Like sucrose, bread has good strength and structure.
Because of Maillard reaction between fructose and glucose during drying, bread is easy to be colored, and the surface layer is burnt yellow, which is beautiful and delicious.
Because fructose has good moisture retention, bread can remain fresh and soft for a long time, which is beyond the reach of sucrose bread.
(5) Application in soft cakes and sandwich cakes.
Because of the good heat preservation of fructose, fructose syrup has a good effect in cake making. We did experiments. Fructose cake is still soft after 30 days of storage, while sucrose cake becomes dry and hard after a few days of storage, and the surface layer is broken after a long time. The weight loss of fructose cake during storage is less than that of sucrose cake.
The sandwich food used in Mid-Autumn Festival has good flavor, no peculiar smell, and the temperature of the cake center is lower than 100℃, which will not produce scorched bitterness.
(6) Application in candy
Fructose is hygroscopic and prone to coking reaction to produce colored substances, so fructose syrup is not suitable for candy production, especially hard candy with clear and hard surface, because it will make the hard candy dark and sticky after being stored for a period of time. Sorghum starch soft candy, agar soft candy, etc. The finished product requires high reduction content and high water content. In the past, sucrose needed to be partially converted into fructose and glucose by adding organic acids, so it should be an ideal thing to produce soft candy with fructose syrup, and the product quality is also ideal. However, the proportion of sugar substitute should not be too large, otherwise the reducing sugar in the finished product is too high and exceeds the product quality standard.
A large amount of liquid glucose (DH value 42) must be used in candy production, and there is a boiling process in production. The temperature when it changes color (produces colored objects) is called boiling temperature, and the primary glucose becomes 155℃ and the secondary glucose becomes 130℃. The boiling temperature of high fructose corn syrup is roughly equivalent to that of grade B glucose. Therefore, it is problematic to produce high-grade soft sweets, but ordinary soft sweets can be produced.
(7) Application in canned fruit.
The osmotic pressure of high fructose corn syrup is higher than that of sucrose, which can prevent the juice from flowing out of the fruit and help to maintain the flavor of the fruit. Fructose quickly reaches equilibrium through the cell wall, which improves the stability of processing and is not affected by PH value.
Fructose also has affinity with fruit, which can also prevent fruit flavor from coming out and help to maintain fruit flavor.
(8) Application in preserves and jam.
Because of high osmotic pressure, high fructose corn syrup permeates quickly when processing preserves. The production time can be shortened, and the finished product is bright in color after being mixed with sucrose. Because of its high osmotic pressure, it is used in candied fruit and jam, which has good corrosion resistance and is beneficial to preservation.
1, which can be used as medicinal syrup: fructose and glucose can be directly absorbed, so it is more beneficial for patients to process medicinal syrup. Kebiqing, loquat dew, etc.
2. It can be used as medicinal liquor: the fructose syrup has high solubility, convenient operation and good flavor.
3. It can be used as health food: health food is processed with high fructose corn syrup for sick pregnant women; Tooth decay is a common dental disease in children. It will be beneficial to children's oral health to process children's special food with fructose syrup or directly use it as sweetener of Swertia japonica. Practice has proved that this kind of children's food is very effective in reducing children's tooth decay.
In recent years, many countries have used it to make low-energy food, baby food, weak nutritious food and dietotherapy food, which has opened up a broad road for the food industry.
In addition, pure fructose, like glucose, can be directly injected into the blood, but sucrose can't.
This syrup also has a special detoxification function, which can greatly reduce the burden on the liver, so it can be used as an antidote for many poisoning diseases.
Fructose can inhibit the consumption of protein in the body and can be used as a nutritional supplement for athletes and manual workers.
Fructose can promote the decomposition of ethanol and prevent drunkenness. This aspect includes a lot and needs to be further explored in the future.
It is reported that fructose has a good effect on hepatitis, liver cirrhosis, coronary heart disease and cardiovascular diseases. Fructose has a certain effect on supplementing the loss of protein during operation, and has a certain effect on pregnancy obstruction, gastritis, gastric ulcer, dermatosis, and child dysplasia.