Complaint
I. Specification
| Item | Standard | Result |
| Appearance | Colorless syrup without the impurity that can be seen by eye | Colorless syrup without the impurity that can be seen by eye |
| Solids (dry matter) | ≥77% | 77.34% |
| PH | 3.3-4.5 | 3.92 |
| Sulfur Dioxide (as SO2) | ≤3 mg/kg | 0.52mg/kg |
| Fructose (dry basis) | ≥55% | 56.29% |
| Glucose (Dextrose) +Fructose (dry basis) | ≥95% | 95.91% |
| Acetaldehyde | ≤80 mcg/kg | 45 mcg/kg |
| Sulphated ash, | ≤0.05% | 0.025% |
| Mesophilic Bacteria (Total Count) | ≤200 CFU/10g | < 1 CFU/10g |
| Mold | ≤10 CFU/10g | < 1 CFU/10g |
| Yeast | ≤10 CFU/10g | < 1 CFU/10g |
| Arsenic (as As) | ≤0.1 mg/kg | < 0.02 mg/kg |
| Copper (as Cu) | ≤1.0 mg/kg | < 0.05 mg/kg |
| Lead (as Pb) | ≤0.1 mg/kg | < 0.035 mg/kg |
| Chloride (HFCS) | ≤50 mg/kg | < 10 mg/kg |
II. Application
The sweetness of high fructose corn syrup is the same as that of cane sugar, with special features, so the application scope of high fructose corn syrup is wider than that of cane sugar. It is not only widely used in food, canned fruit, jam, dairy products, beverage, tobacco, cold drink, fruit juice, preserved fruit and wines, but also in heath food, household seasoning and daily use chemicals. In beverage production and food processing, it can substitute for cane sugar wholly or partially. Due to its full-bodied flavor, when it is used in beverage, it can keep the original fruit flavor of fruit juice beverage. Taking fructose beverage can increase the physical ability and endurance, and can help athletes keep their physical strength and rapidly eliminate fatigue.
In baked products HFCS performs several functions including:
As a sweetener, HFCS is traditionally used in carbonated drinks. In baking applications, HFCS acts as a fermentable sugar, a sweetener and humectant. In breads, buns, rolls and yeast raised donuts, it ferments directly without the need for sugar inversion.In ice cream and other dairy products such as chocolate milk, HFCS is effective in enhancing their textural and sparsity properties, especially in chocolate milk.
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