Further advice can be obtained by [email protected] or by calling +86-17303712627.

    Fructose Corn Syrup

    Fructose corn syrup: a versatile sweetener for enhanced flavor and texture in various food products.


    Chemical name: Fructose corn syrup; High-fructose corn syrup

    Product Standard: GB/USP/EP/FCC


    25 kg Paper plastic composite bag lined with polyethylene bag packaging.

    Storage Condition: Kept in a light-proof,well-closed, dry and cool place.

    Shelf life: 2 years.

    Buying Guide:

    Fructose Corn Syrup

    Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality fructose corn syrup wholesale and export services. For more information, you can directly contact [email protected] or call +86-17303712627.

    Product Overview

    Fructose corn syrup is a sweet, sticky syrup made from fructose and glucose. It is produced by enzymatic hydrolysis of corn amylase to produce glucose, followed by isomerization of some of the glucose to fructose. The resulting viscous liquid contains fructose and glucose. Fructose corn syrup is a translucent, viscous, semi-fluid. It is a concentrated solution containing fructose and glucose in varying proportions. The key properties of high sweetness, high solubility, and moisture retention make fructose corn syrup an important ingredient in processed foods and beverages.


    Item Result
    Taste Mild and sweet with no off-flavors
    Coloration  Colorless or slightly yellow
    Dry Matter (%) F42: ≥63% or 71%; F55: ≥77%
    Fructose Content(%)  F42:42-44%(on dry basis)                                                   F55: 55-57% (on dry basis)
    Fructose Content +

    Glucose Content (%)

     F42: ≥92% (on dry basis)                                                     F55: ≥95% (on dry basis)
    PH 3.3-4.5
    Color Value ≤ 50 RBU
     Insoluble Particles ≤ 6 mg/kg
    Sulfated Ash (%) ≤ 0.05%
    Transmittance (%) ≥96%
    The main application of Fructose Corn Syrup
    • Fructose corn syrup in baked goods such as cakes, cookies, and pastries plays a pivotal role, in ensuring moisture retention, averting sugar crystallization, and enhancing the overall texture.
    • Fructose corn syrup in candy, including caramels, toffees, and nougats, serves as an anti-crystallization agent and viscosity enhancer, crucial for achieving the desired chewy texture.
    • Fructose corn syrup in breakfast cereals acts as a binding agent, improving texture and freshness while adding a hint of sweetness.
    • Fructose corn syrup in condiments and sauces is instrumental in balancing flavor profiles and enhancing mouthfeel, ensuring better adherence to food surfaces.
    • Fructose corn syrup in dairy products, especially yogurt, helps prevent water separation, adds viscosity, and reduces grittiness and ice crystal formation.
    • Fructose corn syrup in meat is key for water retention, ensuring a juicier texture, and aids in providing a glaze during grilling or roasting.

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