Liquid Fructose Nutritional Value and Popular Use of Liquid Fructose

Liquid fructose syrup is one of the commonly used sweeteners and preservatives. This has been used from ancient time, even before the processing of today’s table sugar. The most common types of liquid fructose are honey, corn syrup and molasses. Sugar found in fruits, berries, nuts, vegetables and whole wheat contains fructose. Although liquid fructose has high calorie content and contains little or no nutritional value, still its demand as a natural sweetener cannot be denied. Recent studies have revealed that fructose has no direct link to obesity in contrary to what older studies suggested.

Manufacturing process of liquid fructose syrup:

Fructose syrup is a thick, sweet liquid, which is simple carbohydrate in chemical nature. It occurs naturally in most of the fruits, especially when they ripen to form honey. Fructose cannot be obtained from raw corn but corn kernels can be processed to yield high fructose corn syrup. Liquid fructose suppliers manufacture the product by adding enzyme to corn starch. Corn starch has high glucose content, which is converted to fructose by enzymatic activity. The level of hydrolysis is controlled through monitoring the reaction conditions and optimising the enzymatic cocktail. High fructose corn syrup is the most common among commercially used types of liquid fructose, which is composed of equal parts of glucose and fructose.

Nutritional facts for liquid fructose syrup:

Nutrition summary of fructose reveals that 1 ounce of liquid fructose syrup contains 79 calories, 21.57g of carbohydrate and no protein or fat. The amount of dietary fibre, saturated fat and cholesterol is 0%. Calorie breakdown is obtained from the 100% splitting of carbohydrate but no protein or fat is involved. 100 grams of servings of liquid fructose yields 279 calorie. It contains around 24 percent water, and rest is carbohydrate. Presence of vitamins, minerals or other nutrients could not be traced in significant amount in high fructose corn syrup. Only 1% of riboflavin, 2% copper, 1% selenium, 1% iron and 1 % zinc are present in liquid fructose syrup.

Common properties and usage of liquid fructose:

Liquid fructose derived from starch is extremely versatile in its functionality and applications. The most crucial functional properties of fructose syrup are sweetness, osmotic pressure, viscosity, osmotic pressure and water activity regulation. These also have impact on freezing and boiling point and fermenting property of liquid fructose products. These are most commonly used as sweeteners in various food items and drinks. Fructose is a popular sweetener for fruit-flavoured drinks and sodas, as well as for processed foods. Liquid tabletop sweeteners and syrups used for sweetening tea, coffee and other beverages generally contain high fructose corn syrup. Fructose is also used as a major ingredient in numerous baked goods. Commercial food manufacturers prefer fructose over the refined sugar obtained from beet or sugarcane for the cheaper price of the former. Fructose is a very stable product and liquid fructose products have longer shelf life.

Liquid fructose does not add any excess calorie when added to food items or beverages, and hence pose no direct threat to human health. This is widely used as sweetener for soda and soft drinks. It is advised to use fructose instead of regular table sugar in commercial food and drinks to avoid high calorie consumption and to bypass the risk of obesity and type II diabetes. Many European consumers prefer using fructose as a natural sweetener for food and drinks.