Development Trend of High Fructose Corn Syrup

ADDTIME：2020-10-21 08:26:36 | CLICK：

 High Fructose Corn Syrup early development in foreign countries, the 1970s began to develop our country, but because of backward production technology, higher product costs, converted into dry solids is much higher than the price of sugar, thus limiting its development, China 70 the end of the year set up several factories have gradually ceased. Until the mid-1990s, starch sugar industry began to rise in China, the new sugar technology, continuous improvement of equipment, making the product cost is greatly reduced, at the same time with the adjustment of the 2000 sugar policy, sugar prices began to rise, High Fructose Corn Syrup in place of sugar used in food advantages gradually revealed, some large companies began starch sugar production of high fructose corn syrup, fructose syrup in China ushered in a rare development opportunity. 2000-2004, fructose syrup gradually on the rise in China, the food industry is also beginning to recognize some of the features and applications of high fructose corn syrup to food advantage, but in the application process fructose syrup, most of the food industry enterprises are still the reference price for sugar in sugar prices fluctuations, high fructose corn syrup has not been sufficient development. 2005, sugar prices strong, climbing higher and higher, combined with high fructose corn syrup in recent years in a number of food applications publicity, fructose syrup market demand soared, showing unprecedented momentum, ushered in the historical development of the golden opportunity period.

Rise in sugar prices, making the fructose syrup used in the food and beverage industry full advantage. Fructose syrup sweetness close to the same concentration of sucrose, flavor somewhat similar to natural juices due to the presence of fructose, has a fragrance, refreshing feeling. On the other hand fructose syrup having a cold sweet feature in the following 40 ℃, sweetness increases with decreasing temperature. High Fructose Corn Syrup completely replace sucrose, its sweetness equivalent to about 90% at the same concentration of sucrose, sucrose substitute when part because of fructose, glucose and sucrose sweetness synergy, the total sweetness is still with the same concentration of sucrose same. The study found that high fructose corn syrup substitute up to 60% sucrose, the sweetness still does not decrease with the increased use of high fructose corn syrup, sweetness decreased more than 60%, while the sweetness of sucrose is about to completely replace the original 90%. Thus, in the food, beverage and other high fructose corn syrup to sugar substitute, not only technically feasible, but also highlights the high fructose corn syrup fresh, refreshing properties, most importantly, it can also reduce production costs.

High Fructose Corn Syrup is made of corn starch hydrolyzate prepared, is a starch sugar, in the current corn prices relatively stable, the cost of production does not rise, so the market price stability. Starch sugar industry in line with the industrialization of agriculture policy, under the influence of the national "three rural" policy, the industrial production in the starch sugar technology continues to improve, have been expanding, the production cost will decrease rapidly, and with fructose syrup in food continuously improve the application of technology, the cost of sugar will become more prominent, more and more people will understand the high fructose corn syrup, a growing number of food companies will also select it, and therefore, a large food industry High Fructose Corn Syrup partial substitution of sucrose will become inevitable.