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Fructose and Glucose Syrup, abbreviated as FGS (Fructose and Glucose Syrup), is a newly developed starch sugar product. Because the sugar composition is mainly fructose and glucose, it is called fructose syrup. In industrial production, this type of syrup is produced by using starch, which undergoes saccharification to produce glucose, which is then reacted with glucose isomerase on the glucose solution, causing a portion of glucose to undergo isomerization reaction and convert into fructose, hence it is called "isomeric" syrup, Some also refer to 42% and 55% syrup as high fructose syrup. Fructose syrup has the same sweetness as sucrose and is suitable as a sweetener for various food applications. Compared with sugarcane sugar and beet sugar, fructose syrup has many advantages. Fructose syrup has high solubility, fast fermentation speed, good chemical and thermal stability, high osmotic pressure, strong moisture absorption and moisturizing properties. The production of fructose syrup can be made from any type of starch as raw material, and there are almost all appropriate raw materials in any region to produce starch. Therefore, the production is not limited by regions, the starch source is sufficient, and there are no seasonal restrictions. The cost of fructose syrup depends on the specific conditions of factory construction, which is lower than sucrose and beet sugar. Therefore, since industrialization in the world, not only sugar deficient countries have vigorously developed this syrup to solve the problem of sugar consumption, but also sugar producing countries have vigorously developed it. In industry, 90% of high fructose syrup is also produced, which is sweeter than sucrose and is mainly used for low energy foods, reducing energy by 33-50%. In addition, it can maintain moisture in baked foods, control the hardness of frozen foods, and control the texture of ice and fructose. High fructose glucose syrup has been developed over the past decade and has become one of the main sweeteners in countries such as the United States and Japan. Due to its low price, good quality, high stability, and its similar action to sucrose in many applications. Therefore, it is used instead of sucrose. At present, the use of advanced fractionation, refining techniques, and new enzyme systems can achieve a fructose content of 98% or even higher, and trace flavor influencing substances (such as acetaldehyde) will be reduced to lower levels with more efficient refining techniques. Crystallized fructose is an important development direction for high fructose syrup. Fructose is one of the sweetest sugars in nature that humans first recognized, and it is the most abundant in honey. Its sweetness is about 1.2-1 8x. Currently, countries around the world are vigorously developing the production of fructose syrup and crystalline fructose. The countries with advanced technology include Japan, the United States, France, and Germany. At present, China has industrialized production, but the production capacity and output are relatively small, and there is a relatively broad development market. Production technology: Industrial production of fructose syrup uses starch saccharification solution as the raw material, undergoes double enzyme liquefaction, saccharification, and turns into grape solution. After decolorization and resin treatment, it is made into saccharification solution. Solid phase isomerase was used for isomerization reaction to obtain a mixture of fructose and glucose, which was then decolorized, resin treated, and evaporated to obtain 42% fructose syrup. After further processing, 55% HFGS, High Fructose and Glucose Syrup can be produced
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