Select Page

Just like table sugar (sucrose), glucose – fructose and fructose-glucose syrups are also made up of glucose and fructose.

While table sugar has a fixed proportion of 50% glucose and 50% fructose, the percentage of these molecules in syrups may vary. If a syrup contains more than 50% of fructose, it is called “fructose-glucose syrup” on the packaging. If there is less than 50% fructose in it, it is called “glucose-fructose syrup”. The typical fructose content of such syrups produced in Europe is 20, 30, and 42%.

In the US, the most frequently used fructose content is 55% and these syrups are referred to as High Fructose Corn Syrups (HFCS). The syrups with the fructose content between 42% and 55% have a similar sweetness to table sugar, so this is why they are often used as alternatives to table sugar. The advantage of these syrups is that they come in a liquid form, unlike table sugar which is crystallised. Thus, they are easier to blend with other ingredients in creams, ice creams and drinks.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close