High fructose syrup is foodSweetenerOne of them has attracted more and more attention in the food field due to its sweet but not greasy, fresh and delicious, good moisture absorption and moisture retention, and low freezing point temperature. This is because it has many advantages over traditional sweeteners.[2]
(1) Cold sweet characteristics,fructoseBelow 40 ° C, its sweetness will increase as the temperature decreases, which is due to the conversion of α - D-fructose to β - fructose with higher sweetness under low temperature.Other studies have shown that fructose can synergistically promote the use of other types of sweeteners, produce sweetness and improve flavor at the same time.[2]
(2) Solubility: The solubility of fructose is the best known sugar.In terms of solubility at room temperature, fructose>glucose>sucrose.So many sweet foods, such as frozen, canned and preserved fruits, will choose to add a lot of high fructose syrup. In addition to increasing the sweetness, high concentration sugar solution can also bring highosmotic pressureAnd achieve the function of inhibiting the growth of microorganisms, so as to obtain a longer storage period.[2]
(3) Flavor characteristics, the flavor peak of high fructose syrup appears earlier than other sweeteners.This means that the flavor of other ingredients in the food will not be affected by the addition of high fructose syrup.For fruit juice drinks, the excellent flavor affinity makes high fructose syrup not only increase its sweetness, but also further enhance its taste.Thanks to this, the cost of other flavors and fragrances will also be reduced.[2]
(4) Moisture absorption andMoisture retentionThe moisture absorption of fructose is better than sucrose and glucose. Therefore, its application in baking foods such as bread, cake and moon cake can improve their moisture preservation and drying resistance, and thus extend the shelf life.[2]
(5) Fermented fructose and glucose are monosaccharides, which can be directly used as fermentation raw materials. Compared with sucrose, they have higher fermentation rate and better fermentation performance.It can improve the taste of baked food and make it more soft and delicious.[2]
(6) Anti caries Because the microorganisms in the human oral cavity cannot make good use of fructose, fructose can effectively protect teeth and prevent caries instead of sucrose.[2]
Preparation process
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The industrial production of high fructose syrup mainly uses starch, sucrose, Jerusalem artichoke and apple as raw materials.[2]
(1) Production of high fructose syrup from starch[2]
Corn starch is the most widely used starch raw material to produce high fructose syrup at home and abroadamylopectinAbout 80% of the total, the rest areAmylose。The overall process of producing high fructose syrup from corn starch can be roughly divided into: starch sizing and α - amylase liquefactiondextrin, with glucoseamylaseTo obtain glucose by saccharificationGlucose isomeraseSome glucose was converted into fructose to obtain 42% high fructose syrup.[2]
(2) Production of high fructose syrup from sucrose[2]
The preparation of high fructose syrup from sucrose requires that sucrosehydrolysisTo form a mixture of glucose and fructose, in which sucrose is hydrolyzed by liquid acid hydrolysisEnzymolysisAnd solid acid hydrolysis.The hydrolyzed sugar liquid passes throughGlucose isomeraseThe high fructose syrup is obtained by isomerization.There have been many reports on the preparation of high fructose syrup from sucrose at home and abroad.[2]
(3) Production of high fructose syrup from Jerusalem artichoke[2]
Inulin, also known as inulin, is abundant in fresh jerusalem artichoke tubers.Except for the end of the straight chain of inulin, it is composed of D-fructose.Therefore, high fructose syrup containing more than 70% fructose can be obtained by one-step hydrolysis under the catalysis of acid or enzyme.Some foreign scholars have madeInulinThe acid hydrolysis rate of is more than 90%.[2]
(4) Production of high fructose syrup from apple[2]
Fresh apples are rich in fructose, glucose and sucrose. The process of producing high fructose syrup based on apples has been applied to industrial practice. The basic process steps can be summarized as follows: apple juice decolorization and deacidification, enzymatic sucrose hydrolysis, fruit glucose separation, and glucose isomerization.However, due to the high cost of using apples as raw materials, the further development of this method has been greatly restricted.[2]
Application status in food field
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High fructose syrup has partially or completely replaced sucrose in many food fields, such as beverage, cold food, baked goods, dairy products and canned fruits.In addition, because fructose is easily digested and absorbed by the human body, and has the effect of anti caries, it is also widely used in the field of health care.The United States is the world's largest producer and consumer of high fructose syrup, accounting for about 70%, followed by Japan and South Korea.The decline in production costs and the increasing market demand also promote the rapid increase in the quantity and quality of high fructose syrup in China.[2]
High fructose syrup has pure taste, good moisture absorption and moisture retention. It is a high sweet starch sugar, which can supplement the shortage of sucrose supply for diabetics.High fructose syrup is loved by consumers and has been widely used in daily life because of its unique properties.[3]
News report: High fructose syrup is often used as a nutritional sweetener in carbonated drinks, fruit juice drinks, sports drinks, syrup, jelly and other sugary products.Fructose can not only be metabolized in the body to produce substances that promote uric acid synthesis, but also increaseinsulin resistance And circulating insulin levels to reduce uric acid excretion.[4]
production
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Immobilized enzyme technologyThe most representative example of its application in production practice is the production of high fructose syrup.Used in the production of high fructose syrupGlucose isomeraseTo convert glucose into fructose.The enzyme is fixed on a granular carrier, and then these enzyme particles are loaded into a reaction column, and a sieve plate with many small holes is installed at the bottom of the column.enzymeThe particles cannot pass through the holes on the sieve plate, while the reaction solution can enter and exit freely.During production, glucose solution is connected from the upper end of the reaction column toglucoseThe solution flows through the reaction column, contacts with the immobilized glucose isomerase, converts into fructose, and flows out from the lower end of the reaction column.The reaction column can be used continuously for half a year, which greatly reduces the production cost and improves the yield and quality of fructose.useImmobilized glucose isomeraseThe production scale of high fructose syrup has exceeded 10 million tons per year.[1]
Some researchers have proposed that high fructose syrup, a liquid sweetener, may disrupt human metabolism and increase the risk of heart disease and diabetes.[5]
