The glucose-fructose syrup is fabricated through a starch conversion with application of enzymatic preparations, is a natural sweetener and is destined for use in all branches of foodstuff industry as a sweetening agent, structure-forming agent and a source of fermentable sugars.
Basic quality properties of the glucose-fructose syrups:
- sweetness identical to a saccharose sweetness
- appropriate moisture absorption
- strengthening of aroma of additives
- appropriate bacterial stability
- crystallization control
These properties are responsible for a wide application and usefulness of the glucose-fructose syrups practically in all branches of foodstuff industry.
GFS (glucose-fructose syrup) - 42 has a content as follows: fructose – 42%, glucose – 52%, oligosaccharides – 6%. According to its organoleptic and technological properties the GFS-42 is a full-value substitute of brown sugar and beet-root sugar.
GFS (glucose-fructose syrup) - 30 has a fructose content equal to 28-32% (customized fabrication).
GFS (glucose-fructose syrup) - 10 has a fructose content equal to 9-12%.
Depending on fructose content, sweetness and other properties of specific syrup type the glucose-fructose syrups can be used in following areas of application:
- production of nonalcoholic beverages (carbonated beverages, fruit beverages, juices, nectars)
- production of alcoholic beverages (bear, liqueur, vine)
- production of bakery articles (bakery articles, sponge cakes, biscuits)
- food-canning industry (fruit mixes, jams, canned vegetables, sauces, ketchups)
- dairy industry (cultured milk foods)
- chemical, medical and pharmaceutical industries (lactic acid, acetic acid, amino-acids, enzymes)
- by filling, with specialized isothermal tank lorries in 20 ton lots
- in package, in metal barrels (each 280 kg) with polypropylene insert