Because of its physical and chemical properties, and its
sweetening power, Fructose 42 is used as a cane sugar substitute
in soft drinks, juices, liquors, and in general in all industrial
processes that use sugar in their liquid state.
This sweetening syrup is produced by a double enzymatic transformation
process (Starch - Dextrose - Fructose).
Its carbohydrate composition is Fructose 42%, Dextrose 50%,
and 8% high saccharids. Its solid content is 71%; pH= 4.3;
Viscosity at 20º C= 160 cps; Density = 1.34.
Fructose 42 is a very sweet, colorless syrup, refined by
ionic interchange which certifies Fructose 42's compliance
with highest quality standards of nutritional products in
regards with color, transparency, taste, ashes and microbiologic
limits.
Uses: in carbonated drinks 20%; alcoholic beverages 10%;
fruit juices 40%. An additional 30% of Fructose 42 is used
in cookies, cakes, etc. where it is not only chosen due to
its sweetening qualities but also because of its moisturizing
feature and its uses as a texturizing agent.
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