GFS-42

Product family:
Sweeteners
Labelling:
Glucose-fructose syrups
Area of Application:
FOOD
GFS-42
Main Characteristics:
Fructose content,%
42
Total Fructose + Glucose content, %, min.
94
Total Solids, %, max.
71
SO2 content, mg / kg, max.
< 10
Color, ICUMSA units, max.
20
Shipment conditions:
25kg
55kg
280kg
kg
Industry
Baked goods
Baked goods
Beverages, non-alcoholic
Beverages, non-alcoholic
Confectionery
Confectionery
Dairy products
Dairy products
Prepared mixes
Prepared mixes
Processed fruit and vegetables
Processed fruit and vegetables
Sauces & dressings
Sauces & dressings
Benefits & PropertiesCrust / crumb colorAdditional nutritional valueGives elasticity / hardnessTaste enhancementBinding agentTaste enhancementTaste enhancement
FermentationCalorie reductionCrystallization controlStabilityCrystallization controlHygroscopicityGlossy or shiny surface
Taste enhancementTaste enhancementTaste enhancementSweetness controlTaste enhancementOsmotic controlHygroscopicity
Gives a wet / soft consistencyOsmotic controlGlossy or shiny surfaceViscositySweetness controlIncreased penetration capabilitySweetness control
Sweetness controlSweetness controlHumidity controlSweetness controlViscosity
Structure improvementViscositySweetness controlViscosity
General Information:

Glucose-fructose syrup-42 (GFS-42) is produced by enzymatic hydrolysis and saccharification of cornstarch, followed by isomerization of a part of glucose to fructose, with a maximum content of 44% to the dry mass. The syrup is purified with ion-exchange resins, which guarantees the absence of allergens.

GFS-42 is a full-fledged substitute for sugar in the confectionery, bakery, and dairy industries. It is also used in recipes for soft drinks, sauces, processed meat, fish, vegetables, and fruits.

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