The characteristics of "fructose syrup" and its application in food

Fructose syrup is also called HighFructose Syrup or isomerized syrup. It is the isomerization of glucose saccharification solution obtained by enzymatic saccharification of starch by glucose isomerase, which is a part of glucose isomerized with sugar, glucose and fructose. The composition of a mixed sugar syrup, it is more and more people's attention and welcome.

At present, the demand for fructose syrup in the domestic market is increasing, the quality requirements are continuously improved, and the application fields are more extensive. As a food and beverage base, the new candy syrup is more and more recognized and valued; especially the characteristics of “synergy, cold, sweet and refreshing” are favored by beverage manufacturers.

Fructose syrup is colorless and odorless. It has good fluidity at room temperature and is easy to use. It can partially or completely replace sucrose in beverage production and food processing. Moreover, it has a more mellow flavor and can be used in beverages to maintain juice drinks. Original fruit aroma. The advantages of fructose syrup are mainly derived from fructose in its constituents, and the increase in fructose content is more pronounced. After taking fructose, the absorption rate in the small intestine of the human body is slow, and the metabolism in the liver is fast, and the dependence on insulin in metabolism is small, so it does not cause blood sugar to rise, which is beneficial to diabetic patients. In medicine, pyranose can accelerate the metabolism of ethanol and can be used to treat alcohol poisoning. Intravenous injection of 500 ml of a 40% fructose solution is effective. American fructose liquid also has signs of replacing large glucose infusions. Fructose syrup can also inhibit protein consumption in the body, which is beneficial to athletes and manual workers for nutritional supplementation.

First, the characteristics of fructose syrup

(a) sweet taste

Sweetness includes two aspects: sweetness and flavor. The former refers to the intensity of sweetness, the latter refers to the palatability of sweetness. As a sweetener, sweetness should be the most fundamental property.

The sweetness evaluation of the sweetener is determined by the specially trained personnel through the sensory evaluation of the sensory organs. Usually, compared with sucrose, we specify that the sweetness of sucrose is 100, then the sweetness of fructose is 150, fructose syrup The sweetness of 42 sugar is 90-100, while the sweetness of crystalline glucose, maltose and glucose (DE value 42) are 75, 60, 50 respectively. When comparing the sweetness, we make 15% of various sugars. The concentration of the sugar solution, the fructose syrup has the same sweetness as sucrose, and refers to the dry basis sweetness ratio in this case. Generally, the sweetness that people like is between 10% and 25%.

The biggest advantage of fructose syrup is that it contains a considerable amount (42%-90%) of fructose, so it is used together with other sweeteners in sweet taste characteristics, and has superior synergistic effect, which can improve the taste of foods and beverages. Reduce bitterness and strangeness. The combination of fructose syrup and sucrose can increase the sweetness by 20%-30%, and the sweetness is full and the flavor is better. Fructose syrup and cyclamate, saccharin, etc. also have synergistic effects. When fructose is mixed with saccharin in the same sweetness ratio, the sweetness is most effective, and it can mask the bitterness of saccharin. A beverage containing 3.5% fructose and 0.0136% saccharin is equivalent to the sweetness characteristic of a beverage containing 10% sucrose.

The main component and properties of fructose syrup are close to natural fruit juice, with fruity fragrance. The taste is sweeter than sucrose and has a refreshing sensation, because the sugar in the fruit juice is mainly fructose and glucose. For example, the concentration of grape juice is 19.13%, 96.86% of the dry matter is sugar, the sugar composition is 40.98%, the glucose is 35.86%, and sucrose and maltose are also included.

(2) Cold and sweet characteristics of fructose:

The sweetness of fructose has a great relationship with temperature. The lower the temperature is below 40 °C, the higher the fructose sweetness is, the highest is 1.73 times of sucrose; the reason of cold sweetness is that fructose has two molecular configurations; α type and β Type, α-type fructose has three times the sweetness of β-type fructose, and at the low temperature, some β-type fructose is converted into α-type fructose, and the sweetness is increased.

Because of this feature. Fructose syrup is suitable for refreshing drinks and other cold foods such as carbonated drinks, fruit drinks, sports drinks, popsicles, ice cream, etc.

(3) High solubility of fructose:

The fructose solubility is the highest in sugars. When the temperature is 20 ° C, 30 ° C, 40 ° C, 50 ° C, the fructose solubility is 1.88 times, 2.0 times, 2.3 times, 3.1 times of sucrose, respectively. Glucose solubility is lower than sucrose, and fructose glucose solubility increases with temperature faster than sucrose.

Jam and candied foods use the preservation properties of sugar, which requires high solubility of sugar. When the sugar concentration is above 70%, it can inhibit yeast and mold growth. The use of sucrose alone can not meet this requirement, and fructose syrup can reach . The concentration of fructose syrup with a fructose content of 42% can reach 77%.

(4) Fructose has good resistance to crystallinity:

Fructose is difficult to crystallize than sucrose, and it can exhibit anti-crystallinity in some foods.

(5) Fructose has good moisturizing properties:

Fructose is an amorphous monosaccharide, which easily absorbs water from the air. It contains half a molecule and one molecule of water of crystallization. It has high hygroscopicity, good water retention capacity and drying resistance. This feature keeps the pastry fresh. Soft, which extends the shelf life of the product.

(6) The osmotic pressure of fructose syrup is large:

The difference in the concentration of the substance causes the osmotic pressure. The osmotic pressure of a sugar is related to the molecular size of a substance, that is, to a molecular weight, and a substance having a small molecular weight has a osmotic pressure greater than a substance having a large molecular weight. The main component of fructose syrup is monosaccharide, which has a small molecular weight and high osmotic pressure and disaccharide (such as sucrose), which can shorten the syrup time when used for candied fruit and fruit mash. High osmotic pressure can also inhibit the growth of microorganisms, so as to have antiseptic and fresh-keeping effects, so fructose syrup is used for food preservation and is more advantageous than sucrose.

(7) The fermentation performance of fructose syrup is good:

Fructose syrup is superior to sucrose in food processing for yeast fermentation. Yeast can be fermented with glucose, fructose, sucrose and maltose, but glucose and fructose are monosaccharides, which can be directly used by yeast, and the fermentation speed is fast. In the production of bread and yeast using yeast, it can produce more gas and loose food.

(8) Fructose syrup has good anti-caries properties:

Fructose is not a suitable substrate for oral microorganisms, and the bacteria in the oral cavity have poor fermentability to fructose, which is good for protecting tooth enamel and not causing dental caries.

(9) Chemical stability:

Fructose and glucose are reductive (reducing the molecules of certain substances), chemical stability is worse than sucrose, fructose is more susceptible to thermal decomposition than glucose, and browning coloration reaction, Maillard reaction, occurs. The colored substances produced by the Maillard reaction have a special flavor; when producing bread-dried foods, an aesthetically pleasing yellowish surface and caramel flavor can be obtained.

Sucrose undergoes a hydrolysis reaction under acidic conditions, converting the resulting sugar and glucose, which is industrially called invert sugar. The acidity of the carbonated beverage is between pH 2.5-5, and the added sucrose will be completely converted in 2-3 months under the storage condition of 25 ° C.

Both glucose and fructose have the most stable pH, glucose is most stable at pH 3.0, and fructose is most stable at 3.3. Therefore, fructose syrup has a stable environment in certain foods (such as carbonated drinks, canned sour fruits).

(10) Characteristics of metabolism:

The form in which carbohydrates (including large amounts of eaten starch) are absorbed by the body is glucose. Sucrose is a disaccharide, which is absorbed after being converted into sugar and glucose. We eat fructose syrup, in which fructose and glucose can be directly absorbed, which is very beneficial for diseases, weakness, pregnancy and infants.

Second, the application of fructose syrup in the food industry

Because the sweetness of fructose syrup is comparable to that of sucrose and has its characteristics, its application field is wider than that of sucrose; it is widely used not only in food industry and health food, but also in pharmaceutical industry, household condiment, and daily chemical industry. There are applications. In all applications, the food industry is the main application area. The application of fructose syrup in the food industry is shown in the table:

Application of fructose syrup in food industry

Use

Refreshing, cool, sweet, carbonated drinks, juice drinks, ice cream, yogurt, all kinds of cold food, etc.

Permeability, storage, preserves, preserves, fruits, cans, jams, etc.

Fermentation, moisturizing cake, sandwich, bread, etc.

Control crystallization, ice cream, soft candy, etc.

Solubility Wine, cider, fruit wine, rice wine, sparkling wine, champagne, etc.

Direct absorption, good flavor, cough, clear, medicinal, health food, etc.

In the application of the proportion structure of the species, the United States is like this:

74.5% for beverages; 9.3% for bread; 4.2% for cans; 8.2% for dairy products; 0.5% for candy; 3.3% for other foods.

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