Usage Of High Fructose Corn Syrup:
1.Candy products produced using pure high-Fructose corn syrup have
a higher degree of transparency and toughness than traditional
candy sugar products. And there would not be a "back to sand"
phenomenon.It may also reduce the candy viscosity,and improve
2.used for cold production(Ice Cream).It will improve product
texture,and product quality while lowering production costs,and at
present as a thickener and a further cold plasticizer it has been
widely used in beverage industry.
3. For production such as pastries, bread, baked goods.It can serve
to prevent starch from aging, extend the shelf-life and so on, with
good moisturizing properties.
4.High maltose syrup is also used for candied fruit, jam, canned
fruit juice and butter both categories of food .with long
shelf-life products the taste advantages is not easy to change .
5.High maltose syrup for the beverage and dairy area. Because of
characteristics of moderate sweetness, good anti-crystalline,
oxidation resistance, moderate viscosity, good chemical stability
and low freezing point, high maltose syrup has been widely used in
Cold drinks and dairy products industry.
6. High maltose used in re-baking industry: High maltose syrup is
of high sugar fermentation, and is in favor of food fermentation in
baking industry ,since enables baking products soft and delicious
with constant moisture.
7.High-maltose syrup has been used in other foods, such as candied
fruit, lotus seed paste, jam, cakes fillings, dehydrated
vegetables, ham.Convenience foods,and has been widely applied in