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What is Organic Fructose Syrup?
Organic Fructose Syrup is a premium, high-purity liquid sweetener derived from the enzymatic hydrolysis of 100% organic, non-GMO corn starch. As the sweetest of all naturally occurring sugars, it allows manufacturers to achieve desired sweetness levels with lower usage rates. This clear, viscous syrup is highly valued for its ability to enhance fruit flavors, improve mouthfeel, and maintain moisture in a wide range of organic-certified food and beverage applications.
Why should you choose Organic Fructose Syrup over other sweeteners?
Our Organic Fructose Syrup offers a unique sensory and functional profile that sucrose and glucose cannot match. Because fructose has a sweetness intensity approximately 1.2 to 1.7 times that of table sugar, it is an efficient tool for reducing total calories without sacrificing taste. Its rapid sweetness onset and clean finish make it the gold standard for fruit-based products and cold beverages. Furthermore, its organic certification ensures a chemical-free production process, providing a transparent, clean-label solution for health-conscious consumers.
What technical specifications define our organic grade?
We provide a high-fructose concentration to ensure maximum sweetness and low viscosity for easy handling in industrial systems.
| Attribute | Specification Details |
|---|---|
| Common Names | Organic High Fructose Syrup, Organic Fruit Sugar Syrup |
| Source | 100% Organic Non-GMO Corn |
| Appearance | Clear, colorless to light straw-colored liquid |
| Fructose Content | ≥ 90% (on dry basis; 42% and 55% also available) |
| Dry Solids (Brix) | 70% – 77% |
| pH Level | 3.5 – 5.0 |
| Sweetness Level | ~1.2x to 1.5x of Sucrose (concentration dependent) |
| Sulfur Dioxide (SO2) | < 10 ppm (Sulfite-free) |
| Dietary Suitability | Vegan, Gluten-Free, Non-GMO, Organic Certified |
Which applications benefit most from Organic Fructose Syrup?
The functional versatility of Organic Fructose Syrup makes it a staple in several high-growth categories:
- Beverages and Drink Mixes: Provides a clean, crisp sweetness that enhances fruit and citrus notes while remaining perfectly stable in acidic environments.
- Fruit Preparations and Jams: Acts as a superior flavor carrier, intensifying the natural aroma and color of fruits while preventing sugar crystallization.
- Sports and Energy Nutrition: Offers a low-glycemic energy source that is rapidly absorbed, making it an ideal component for endurance gels and recovery drinks.
- Dairy and Frozen Desserts: Lowers the freezing point significantly, resulting in a smoother, creamier texture in organic ice creams and sorbets.
- Bakery Products: Acts as a powerful humectant, retaining moisture to extend the shelf life of soft-baked cookies and snack bars.
How to Use: What are the best practices for formulation?
- Sweetness Adjustment: Because it is sweeter than sucrose, start by replacing sugar at a 0.8 to 1 ratio and adjust based on your specific flavor profile.
- Enhancing Fruit Notes: Use in formulations containing real fruit or fruit flavors. Fructose has a unique synergy with fruit acids (like citric or malic acid), making the flavor “pop.”
- Controlling Browning: Fructose browns more quickly and at lower temperatures than glucose. It is excellent for achieving a golden crust in short-time baking cycles.
- Cold Solubility: Unlike crystalline sugars, this syrup integrates instantly into cold liquids, eliminating the need for high-heat dissolving processes in beverage production.
FAQs
Q: Is Organic Fructose Syrup the same as High Fructose Corn Syrup (HFCS)?
A: While both are derived from corn, our Organic Fructose Syrup is certified organic and Non-GMO, produced without the synthetic chemicals and high-intensity processing used in conventional HFCS. It typically features a much higher fructose purity (90%+) compared to standard HFCS 42 or 55.
Q: Does it have a lower Glycemic Index (GI) than table sugar?
A: Yes. Fructose has a significantly lower GI (~19) compared to sucrose (~65) or glucose (~100). This makes it a preferred choice for formulations targeting a more stable blood sugar response.
Q: How does it affect the texture of frozen products?
A: Fructose is highly effective at depressing the freezing point. This prevents the formation of large ice crystals, ensuring that organic frozen desserts remain soft and easy to scoop directly from the freezer.
Q: Can it be used to mask “off-notes” from plant proteins?
A: Absolutely. The rapid sweetness onset of fructose is often used by formulators to mask the earthy or bitter aftertastes sometimes associated with pea or soy proteins in vegan beverages.
Packing
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