Description
Overview
High fructose syrups are derived from tapioca starch through enzymatic conversion followed by glucose isomerisation processes. These syrups provide higher relative sweetness compared to standard glucose syrups while maintaining excellent solubility and stability.
They are widely used as alternatives to sucrose, delivering improved flavour enhancement, extended shelf-life and optimised moisture retention in finished products.
Benefits
- Provides higher sweetness compared to glucose syrups
- Enhances flavour perception in beverages
- Improves moisture retention and shelf stability
- Supports fermentation performance
- Reduces crystallisation risk
- Excellent solubility and stability
Applications
- Beverages
- Bakery
- Processed Foods
