Fructose Syrup
F55 matches or exceeds sucrose sweetness at equal solids, so less is needed by weight.
Key Specifications
| Fructose content | 42 / 55 percent |
|---|---|
| Dry solids | 77-80 percent |
| Sweetness (F55) | 100-110 percent of sucrose |
| pH | 3.5-5.0 |
| Ash | ≤ 0.05 percent |
| Packaging | 280 kg drum / bulk |
Sweeter than sucrose at the same solids
F55 matches or exceeds sucrose sweetness at equal solids, so less is needed by weight. The lower water activity also improves microbial stability in beverages and fruit fillings.
Function in bakery and cereal bars
Fructose is hygroscopic and keeps baked goods and bars soft, particularly at low water activity where sucrose would crystallise.
Typical Applications
- Carbonated beverages — The main caloric sweetener in many markets, dosed at 8-12 percent solids.
- Cereal bars and bakery — 8-20 percent keeps products soft over shelf life.
Frequently Asked Questions
F42 or F55?
F42 for general food use and cost; F55 where sweetness must match or exceed sucrose, mainly beverages.
Is it different from table sugar?
It is a glucose-fructose blend from starch, not sucrose, though sweetness is similar.
How is it stored?
Ambient in bulk tanks at 25-30 degrees C; it crystallises if stored too cold.
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