Fructose syrups can crystallise or thicken in cold weather, and handling practices vary a lot between plants. What storage temperature ...
Forum Category: Fructose Syrup
Discussion forum for Fructose Syrup: practical questions, specifications and experience from buyers and processors.
F42 vs F55 HFCS for carbonated soft drinks: how do you pick the blend?F42 vs F55 HFCS for carbonated soft drinks: how do you pick the blend?
Sweetness, mouthfeel and cost all shift with the fructose level. We are interested in how formulators choose. Which blend do ...
F55 HFCS: does your market treat it as “sugar” on the label?F55 HFCS: does your market treat it as “sugar” on the label?
Labelling and taxation of high-fructose corn syrup vary enormously, and it keeps catching formulators out. We would like a quick ...
Fructose syrup sweetness curve vs sugar: how do you fine-tune brix?Fructose syrup sweetness curve vs sugar: how do you fine-tune brix?
Beverage and bakery formulators, a question from the syrup side: Fructose syrup sweetness curve vs sugar: how do you fine-tune ...
Maltose vs glucose vs fructose: which syrup wins for your product?Maltose vs glucose vs fructose: which syrup wins for your product?
Let’s settle a recurring question 🥤: Maltose vs glucose vs fructose — which syrup do you reach for, and for ...