Glucose-fructose Syrup, also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch.
As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes.
To make Glucose-fructose Syrup, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose.
Fructose Glucose Syrup, High Fructose Corn Syrup, High-fructose corn syrup (HFCS),
Glucose-fructose Syrup was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965.
Glucose-fructose Syrup is a highly refined and concentrated solution of fructose, dextrose, maltose and higher saccharides.
Glucose-fructose Syrup is obtained by acid or enzymatic hydrolysis of corn or wheat starch.
When Glucose-fructose Syrup is made from corn, it is often called High Fructose Corn Syrup (HFCS).
Glucose-fructose Syrup is a plant-based sugar, made from grains.
EU starch manufacturers only use conventional (nonGMO) wheat and maize which are almost exclusively domestically produced.
Unlike glucose syrup which contains no fructose, Glucose-fructose Syrup is made up of two simple sugars: glucose and fructose.
Unlike sucrose (white sugar), which has a 50% fructose / 50% glucose content, its fructose content may vary.
The EU, which has a high volume and variety of agricultural crops, produces sugar from beet crops (sucrose) and from grains, for example glucosefructose syrup.
These are used in a number of different drinks and food products, not only for their sweetening properties but also for additional useful properties which make them an important ingredient in certain recipes.
Glucose-fructose Syrup comes in liquid form which makes it easier to mix with products such as drinks, than solid sugars.
Glucose-fructose Syrup can provide texture, volume, taste, glossiness, improved stability and a longer shelf-life for the products to which it is added.
Glucose-fructose Syrup also adds sweetness, at a level somewhere between glucose syrup and sucrose, in accordance with its fructose content.
Glucose-fructose Syrup is a sugar of natural origin.
In the EU Glucose-fructose Syrup is derived from (non-GMO) wheat and maize starch.
Glucose-fructose Syrup is a high-quality ingredient produced in EU starch manufacturing plants, employing over 15,000 workers.
Their raw materials are sourced almost exclusively from EU crops.
The average composition of Glucose-fructose Syrup in the EU is 70-80% glucose and 20-30% fructose.
The average consumption of fructose from Glucose-fructose Syrup sources in France is just 2g per person per day (of a daily total of 42g).
Glucose-fructose Syrup is part of the carbohydrates food group.
They have a calorific value of 4 kcal/g.
The European Food Safety Authority (EFSA) recommends that carbohydrates form 45-60% of our overall energy intake, stating that “enjoyed occasionally and in reasonable quantity, sweetened products are compatible with a balanced diet”.
Scientific studies have examined the effect of Glucose-fructose Syrup consumption on health.
Glucose-fructose Syrup is derived from corn or wheat starch – give food and beverages sweetness, nutritive, sensory and physical properties.
Glucose-fructose Syrup is an aqueous syrup containing glucose, fructose, maltose and oligosaccharides.
Glucose-fructose Syrup is obtained from starch by enzymatic hydrolysis.
Glucose-fructose Syrup is a clear and colourless liquid, with low viscosity.
Glucose-fructose Syrup is the purified and condensed natural glucose-fructose syrup, which contains fructose, is obtained after the hydrolysis of corn starch.
Glucose-fructose Syrup is clear, colorless and odorless.
It is the purified and condensed natural glucose-fructose syrup is obtained after the hydrolysis of corn starch.
Glucose-fructose Syrup is clear, colorless and natural.
Glucose-fructose Syrup is a source of fermentable carbohydrates.
Glucose-fructose Syrup is a transparent to light yellow liquid that is slightly viscous and has a clean, sweet taste.
Glucose-fructose Syrup is a sweet liquid which is made of glucose and fructose.
The content of fructose may vary from 5% to 50%.
Glucose-fructose Syrup is a natural sugar found in honey, fruits and some root vegetables.
Glucose-fructose Syrup is extremely user-friendly, as it comes in a handy squeeze bottle.
The anti-drip drop also guarantees Glucose-fructose Syrup will last a long time.
By an enzymatic process, the syrup rich in D-Glucose is isomerized obtaining Glucose-fructose Syrups.
Glucose-fructose Syrups include several products with varying concentrations of glucose and fructose.
Glucose-fructose Syrup is available with varying content of fructose.
Fructose has a higher sweetening power than glucose and a faster-released sweetness profile.
Glucose-Fructose syrup is a natural sweetener, a homogeneous, colorless, viscous odorless liquid with a pure sweet taste.
Glucose-fructose Syrup is obtained from wheat starch by its sequential enzymatic liquification and saccharification to high glucose content with partial isomerization of it into fructose.
The concentration of dry substances in the Glucose-fructose Syrup is 77%, of which the content of fructose for dry substances is 55%, glucose – 38%.
Glucose-fructose Syrup is a natural sweetener, produced fromcorn by successive enzymatic dilution and saccharification ofstarch to a high glucose syrup.
After the part of the glucose has been conversed to a fructose, the syrup is put to purification byion-exchange processes, disinfected on bactericidal filters with the dimension of pores 0,45 um. and concentrated.
Glucose-fructose Syrup contains glucose, fructose, disaccharide- maltose.
Glucose-fructose Syrup doesn't content artificial and synthetic substances as well as food additives.
In the production process Glucose-fructose Syrupnot used a genetically modified raw materialand the final product is of permanent guaranteed quality.
USES and APPLICATIONS of GLUCOSE-FRUCTOSE SYRUP:
Thanks to its sweet taste, Glucose-fructose Syrup is used as a sugar substitute.
As a sweetener, Glucose-fructose Syrup is often compared to granulated sugar, but manufacturing advantages of Glucose-fructose Syrup over sugar include that it is cheaper.
Glucose-fructose Syrup is mainly used for processed foods and breakfast cereals.
Glucose-fructose Syrup is designed to be used in the manufacture of
certain products.
Glucose-fructose Syrup has complementary properties to white sugar (sucrose).
Glucose-fructose Syrup is a simple carbohydrate.
Sugars, in common with all foodstuffs, should be consumed in reasonable quantities and as part of a healthy, varied diet and in accordance with the body’s physical demands.
Glucose-fructose Syrup is used jam, halvah, Turkish delight, confectionery, ice cream, desserts, jellies, bakery products, marmalade.
Glucose-fructose Syrup is used Food, Bakery Products and Biscuits, Halvah, Ice Cream, Jam and Marmalade, Jellies.
The main reasons for using Glucose-fructose Syrup in foods and drinks are its sweetness and the ability to blend nicely with other ingredients.
Interestingly, Glucose-fructose Syrup can be also used in place of additives for food preservation (an effect also observed with table sugar).
This helps to fulfil the needs of consumers when they desire products without additives.
Apart from better stability, Glucose-fructose Syrup can also improve the texture, prevent crystallisation, and help to achieve desired consistency (crispy versus moist).
In Europe, sucrose is still the main caloric sweetener used in the production of food and drinks.
The production of Glucose-fructose Syrup in the EU was regulated by the European Sugar Regime and was limited to 5% of total sugar production.
However, in October 2017 the regime ended, and the production of Glucose-fructose Syrup is estimated to increase from 0,7 to 2,3 million tonnes a year.
As a consequence, in the future, Glucose-fructose Syrup may replace sucrose in certain products, mainly in liquid or semi-solid foods, such as drinks and ice cream.
Glucose-fructose Syrup will continue being used for confectionery, jams and preserves, baked goods, cereal products, dairy products, condiments and canned and packed goods.
Glucose-fructose Syrup is a sweetening ingredient widely used in a variety of food products.
In the US, Glucose-fructose Syrup (or HFCS) is more commonly used than in Europe, typically in soft drinks where the HFCS with fructose content of at least 42% is used.
Glucose-fructose Syrup is used fruit juices, soft drink, energy drink, biscuits, bakery products, cakes, caramel, sauce, ketchup and narghile tobacco
Glucose-fructose Syrup is used fillings bakery products pastries confectionery fruit mixtures ice cream fruit juice and concentrate jam gingerbread
Glucose-fructose Syrup can be used in place of additives for food preservation.
Glucose-fructose Syrup is used as a sweetner in canned fruits, flavoured yogurts, jams and other baked food products.
Glucose-fructose Syrup is used as a sweetener, a replacement for sucrose, and to enhance flavor.
Glucose-fructose Syrup can be used to in the production of beverages, processed fruit, sweet bakery, ice creams, dairy desserts, puddings, yogurts and fermented drinks, as well as sauces and dressings.
Glucose-fructose Syrup is used in functional foods and nutrition applications.
Glucose-Fructose Syrup is used in making jam, halvah, Turkish delight, confectionery, ice cream, jellies, bakery products, marmelade.
Glucose-fructose Syrup is indispensable basic ingredients for every chef.
With Glucose-fructose Syrup you can make numerous desserts and sorbets.
Or you can use Glucose-fructose Syrup as a sweetener for your cocktails.
Glucose-fructose Syrup is used Soft drinks and Sauces.
Glucose-fructose Syrups share many of the applications of glucose syrups.
However, Glucose-fructose Syrup is in the production of soft drinks and sauces that its greatest application is verified.
The use of Glucose-fructose Syrups contributes to the ideal degree of sweetness, helps to optimize production costs and offers consumers more options.
Glucose-fructose Syrup is a substance used as a sugar substitute for making foods.
Glucose-fructose Syrup is several times sweeter than sugar, mixes more easily with the texture of the product and extends its shelf life.
Based on the composition of HPS, Glucose-fructose Syrup is almost identical in physicochemical and organoleptic characteristics to sucrose, and does not contain artificial or synthetic substances, as well as food additives.
The production does not use genetically modified raw materials, and the resulting Glucose-fructose Syrup has consistently guaranteed quality.
Replacing sugar with Glucose-fructose Syrup is possible throughout the group of bakery and confectionery products, and is also widely used in the production of soft drinks, baby food, canned food, in the confectionery and dairy industries.
Glucose-fructose Syrup is an essential component of dietary products for people with diabetes, and for the healthy nutrition of athletes.
Glucose-fructose Syrup is the most popular sugar substitute among many other natural sweeteners.
Glucose-fructose Syrup is widely used all over the world and, in terms of its technological and organoleptic characteristics, competes with cane and beet sugar, therefore it is in great demand in the food industry today.
Glucose-fructose Syrup is used in soft drinks; In baby food; in canned food; in the confectionery industry; and in the dairy industry.
End Uses of Glucose-fructose Syrup: Canned Fruits, Candies, Filling Applications, Jams, Marmalades
Depending on the fructose/glucose ratio, the perceived sweetness will differ.
An increased fructose content will also help to reduce crystallization tendency.
They are ideal for use in fillings of chocolate products, fruit preparations, fruity syrups, fruit juice, ice cream, and other sweet treats.
Glucose-fructose Syrup is used in the food industry as a part of food products instead of sugar in the production of soft drinks, juices, high-quality bakery products, desserts, dairy products, fruit and berry preserves, fruit fillers, sauces and much more.
As a sweetener, Glucose-fructose Syrup is traditionally used in carbonated drinks, in baking applications – acts as a fermentable sugar, a sweetener and humectant, in breads, buns, rolls and yeast raised donuts – ferments directly without the need for sugar inversion.
In ice cream and other dairy products such as chocolate milk, Glucose-fructose Syrup is effective in enhancing their textural and sparsity properties, especially in chocolate milk.
The presence of free fructose in the syrup allows positioning the finished product as a partially dietary product and enhances fruit and other flavors, which significantly reduces the amount of flavors used in the formulations.
The properties of Glucose-fructose Syrup stipulate its use in most sweet foods.
Common uses include baked goods, sodas, yogurts and condiments in such systems, Glucose-fructose Syrup can provide sweetness, moisture retention, texture and flavor enhancing, color stabilization, stability and cost reduction.
Glucose-fructose Syrup also can influence the freezing point, scoopability and dispersing of ice creams.
-Food application of glucose-fructose
Glucose-fructose Syrup, Food Application Syrups with a higher fructose content is used mainly for their sweetening power since this is the sweetest of the elemental sugars.
In addition, Glucose-fructose Syrup has a synergistic effect when mixed with other sweeteners, both natural and artificial.
HEALTH BENEFITS OF GLUCOSE-FRUCTOSE SYRUP:
*Glucose-fructose Syrup is a good source of carbohydrates.
*Glucose-fructose Syrup helps in producing energy in the body.
*Vegetarian
*Taste Profile
*Glucose-fructose Syrup has a sweet taste.
CHARACTERISTICS OF GLUCOSE-FRUCTOSE SYRUP:
*Glucose-fructose Syrup has a clear, colorless texture
*Glucose-fructose Syrup provides desired stability of the finished products
*Glucose-fructose Syrup increases brightness in final product
*Glucose-fructose Syrup improves textures
*Glucose-fructose Syrup increases brightness in final product
*Glucose-fructose Syrup prevents microbiological activity
*Glucose-fructose Syrup prolongs the shelf life
*Glucose-fructose Syrup has a non-masking effect
*Glucose-fructose Syrup improves mouth-feel and sweetness, helps to achieve varying levels of caramelized color.
BENEFITS OF GLUCOSE-FRUCTOSE SYRUP:
*properties similar to honey and invert sugar syrup
*intense sweetener because of high fruit sugar content
*alternative to agave syrup
GENERAL BENEFITS OF GLUCOSE-FRUCTOSE SYRUP:
*Glucose-fructose Syrup provides a higher and clean, balanced sweetening effect than conventional Glucose Syrups
*Glucose-fructose Syrup enhances fruit flavours in your fruit containing products like jam, fruit preparations and marmalades
*You can create an improved visual appeal and gloss of your end product
*Glucose-fructose Syrup lowers the freezing point, with textural improvements in frozen products
*Extends shelf-life due to humectancy in candy bars and soft baked goods
*Glucose-fructose Syrup is suitable for aerated confectionery like marshmallows and chocolate marshmallows
*Easy, hazzle-free processing
*Kosher and Halal certificates are available upon request
WHAT IS A GLUCOSE-FRUCTOSE SYRUP AND HOW IS GLUCOSE-FRUCTOSE SYRUP MADE?
Glucose-fructose Syrup is a sweet syrup made from starch extracted from grains and vegetables.
Glucose-fructose Syrup has a similar composition to table sugar which is made from sugar cane or beet – they both consist of glucose and fructose, albeit in different proportions.
Table sugar consists of 50% fructose and 50% glucose.
Glucose-fructose Syrup mades in the EU typically contain 20, 30 or 42% of fructose and the rest is glucose.
A fascinating thing about Glucose-fructose Syrup is that when extracting it from starch, the starch producers can regulate the amount of fructose in it to make the syrup as sweet as table sugar or less sweet, if needed.
If the Glucose-fructose Syrup is made to be as sweet as table sugar, it is often used as an alternative.
It is easier to use Glucose-fructose Syrup than table sugar in some foods because these syrups are liquid unlike table sugar, which is crystallised.
Thus, Glucose-fructose Syrup is easier to blend with other ingredients in creams, ice creams, drinks and other liquid or semi-liquid foods.
WHAT IS THE DIFFERENCE BETWEEN GLUCOSE-FRUCTOSE AND GLUCOSE-FRUCTOSE SYRUP?
Just like table sugar (sucrose), glucose – fructose and fructose-glucose syrup are also made up of glucose and fructose.
While table sugar has a fixed proportion of 50% glucose and 50% fructose, the percentage of these molecules in syrups may vary.
If a syrup contains more than 50% of fructose, it is called “fructose-glucose syrup” on the packaging.
If there is less than 50% fructose in it, it is called “glucose-fructose syrup”.
The typical fructose content of such syrups produced in Europe is 20, 30, and 42%.
BEEKEEPING, GLUCOSE-FRUCTOSE SYRUP:
In apiculture in the United States, Glucose-fructose Syrup is a honey substitute for some managed honey bee colonies during times when nectar is in low supply.
However, when Glucose-fructose Syrup is heated to about 45 °C (113 °F), hydroxymethylfurfural, which is toxic to bees, can form from the breakdown of fructose.
Although some researchers cite honey substitution with Glucose-fructose Syrup as one factor among many for colony collapse disorder, there is no evidence that HFCS is the only cause
Compared to hive honey, both Glucose-fructose Syrup and sucrose caused signs of malnutrition in bees fed with them, apparent in the expression of genes involved in protein metabolism and other processes affecting honey bee health.
ARE GLUCOSE-FRUCTOSE SYRUP, ISOGLUCOSE AND HIGH FRUCTOSE CORN SYRUP (HFCS) THE SAME THING?
There is a lot of confusion around the terms Glucose-fructose Syrup, isoglucose and high fructose corn syrup which are often used interchangeably.
Glucose-fructose Syrup may be called differently depending on the country and the fructose content.
In Europe, due to ‘isomerisation’ process, Glucose-fructose Syrup with more than 10% fructose is called isoglucose.
In turn, when the fructose content exceeds 50%, the name changes to Fructose-Glucose Syrup to reflect the higher content of fructose.
In the United States, the syrup is produced from a maize starch, usually with either 42% or 55% fructose content, hence it is called High Fructose Corn Syrup.
FOOD, GLUCOSE-FRUCTOSE SYRUP:
In the U.S., Glucose-fructose Syrup is among the sweeteners that mostly replaced sucrose (table sugar) in the food industry.
Factors contributing to the increased use of Glucose-fructose Syrup in food manufacturing include production quotas of domestic sugar, import tariffs on foreign sugar, and subsidies of U.S. corn, raising the price of sucrose and reducing that of Glucose-fructose Syrup, making it a lower cost for manufacturing among sweetener applications.
In spite of having a 10% greater fructose content, the relative sweetness of Glucose-fructose Syrup, used most commonly in soft drinks, is comparable to that of sucrose.
Glucose-fructose Syrup provides advantages in food and beverage manufacturing, such as simplicity for formulation and stability, enabling processing efficiencies.
Glucose-fructose Syrup is the primary ingredient in most brands of commercial "pancake syrup", as a less expensive substitute for maple syrup.
Assays to detect adulteration of sweetened products with Glucose-fructose Syrup, such as liquid honey, use differential scanning calorimetry and other advanced testing methods.
WHAT ARE GLUCOSE AND FRUCTOSE?
Glucose is a simple sugar, a so-called monosaccharide, because it is made up of just one sugar unit.
It is found naturally in many foods, and it is used by our bodies as a source of energy to carry out daily activities.
Fructose is also a simple sugar, often referred to as a fruit sugar.
Fructose, as the name suggest, is found in fruits (such as oranges and apples), berries, some root vegetables (such as beets, sweet potatoes, parsnips, and onions) and honey.
Fructose is the sweetest of all naturally occurring sugars.
Glucose and fructose bound together in equal amounts create another type of sugar – sucrose – a disaccharide commonly known as table sugar.
WHAT IS GLUCOSE-FRUCTOSE SYRUP?
Glucose-fructose Syrup is a sweet liquid made of glucose and fructose.
Unlike sucrose, where 50% of glucose and 50% of fructose are linked together, Glucose-fructose Syrup can have a varying ratio of the two simple sugars, meaning that some extra, unbound glucose or fructose molecules are present.
The fructose content in Glucose-fructose Syrup can range from 5% to over 50%.
HOW IS GLUCOSE-FRUCTOSE SYRUP MADE?
Glucose-fructose Syrup is typically made from starch.
The source of starch depends on the local availability of the raw product used for extraction.
Historically, maize was a preferred choice, while in recent years wheat became a popular source for Glucose-fructose Syrup production.
Starch is a chain of glucose molecules, and the first step in Glucose-fructose Syrup production involves freeing those glucose units.
The linked glucose molecules in starch are cut down (hydrolysed) into free glucose molecules.
Then, with the use of enzymes, some of the glucose is changed into fructose in a process called isomerisation.
WHAT IS THE NUTRITIONAL VALUE OF GLUCOSE-FRUCTOSE SYRUP?
Glucose-fructose Syrup is a source of carbohydrates, which along with proteins and fats are the foundation of our diet.
The human body uses Glucose-fructose Syrup for energy, development and maintenance.
Glucose-fructose Syrup is nutritionally equivalent to other carbohydrates, containing the same number of 4 kcal per gram, and has the health impact of added sugars.
SAFETY AND MANUFACTURING CONCERNS OF GLUCOSE-FRUCTOSE SYRUP:
Since 2014, the United States FDA has determined that Glucose-fructose Syrup is safe (GRAS) as an ingredient for food and beverage manufacturing, and there is no evidence that retail HFCS products differ in safety from those containing alternative nutritive sweeteners.
COMMERCE AND CONSUMPTION OF GLUCOSE-FRUCTOSE SYRUP:
The global market for Glucose-fructose Syrup is expected to grow from $5.9 billion in 2019 to a projected $7.6 billion in 2024.
*China:
Glucose-fructose Syrup in China makes up about 20% of sweetener demand.
Glucose-fructose Syrup has gained popularity due to rising prices of sucrose, while selling for a third the price.
Production was estimated to reach 4,150,000 tonnes in 2017.
About half of total produced Glucose-fructose Syrup is exported to the Philippines, Indonesia, Vietnam, and India.
*European Union:
In the European Union (EU), HFCS is known as isoglucose or glucose-fructose syrup (GFS) which has 20–30% fructose content compared to 42% (HFCS 42) and 55% (HFCS 55) in the United States.
While HFCS is produced exclusively with corn in the US, manufacturers in the EU use corn and wheat to produce Glucose-fructose Syrup.
Glucose-fructose Syrup was once subject to a sugar production quota, which was abolished on 1 October 2017, removing the previous production cap of 720,000 tonnes, and allowing production and export without restriction.
Use of Glucose-fructose Syrup in soft drinks is limited in the EU because manufacturers do not have a sufficient supply of GFS containing at least 42% fructose content.
As a result, soft drinks are primarily sweetened by sucrose which has a 50% fructose content.
*Japan:
In Japan, Glucose-fructose Syrup is also referred to as isomerized sugar.
Glucose-fructose Syrup production arose in Japan after government policies created a rise in the price of sugar.
Japanese Glucose-fructose Syrup is manufactured mostly from imported U.S. corn, and the output is regulated by the government.
For the period from 2007 to 2012, Glucose-fructose Syrup had a 27–30% share of the Japanese sweetener market.
Japan consumed approximately 800,000 tonnes of Glucose-fructose Syrup in 2016.
The United States Department of Agriculture states that corn from the United States is what Japan uses to produce their Glucose-fructose Syrup.
Japan imports at a level of 3 million tonnes per year, leading 20 percent of corn imports to be for Glucose-fructose Syrup production.
*Mexico:
Mexico is the largest importer of U.S. Glucose-fructose Syrup.
Glucose-fructose Syrup accounts for about 27 percent of total sweetener consumption, with Mexico importing 983,069 tonnes of HFCS in 2018.
Mexico's soft drink industry is shifting from sugar to Glucose-fructose Syrup which is expected to boost U.S.
Glucose-fructose Syrup exports to Mexico according to a U.S. Department of Agriculture Foreign Agricultural Service report.
*Philippines:
The Philippines was the largest importer of Chinese HFCS.
Imports of Glucose-fructose Syrup would peak at 373,137 tonnes in 2016.
*United States:
In the United States, Glucose-fructose Syrup was widely used in food manufacturing from the 1970s through the early 21st century, primarily as a replacement for sucrose because its sweetness was similar to sucrose, it improved manufacturing quality, was easier to use, and was cheaper.
Domestic production of Glucose-fructose Syrup increased from 2.2 million tons in 1980 to a peak of 9.5 million tons in 1999.
Although Glucose-fructose Syrup use is about the same as sucrose use in the United States, more than 90% of sweeteners used in global manufacturing is sucrose.
Production of Glucose-fructose Syrup in the United States was 8.3 million tons in 2017.
Glucose-fructose Syrup is easier to handle than granulated sucrose, although some sucrose is transported as solution.
Unlike sucrose, Glucose-fructose Syrup cannot be hydrolyzed, but the free fructose in HFCS may produce hydroxymethylfurfural when stored at high temperatures; these differences are most prominent in acidic beverages.
Soft drink makers such as Coca-Cola and Pepsi continue to use sugar in other nations but transitioned to Glucose-fructose Syrup for U.S. markets in 1980 before completely switching over in 1984.
Consumption of Glucose-fructose Syrup in the U.S. has declined since it peaked at 37.5 lb (17.0 kg) per person in 1999.
The average American consumed approximately 22.1 lb (10.0 kg) of Glucose-fructose Syrup in 2018, versus 40.3 lb (18.3 kg) of refined cane and beet sugar.
This decrease in domestic consumption of Glucose-fructose Syrup resulted in a push in exporting of the product.
In 2014, exports of Glucose-fructose Syrup were valued at $436 million, a decrease of 21% in one year, with Mexico receiving about 75% of the export volume.
*Vietnam:
90% of Vietnam's Glucose-fructose Syrup import comes from China and South Korea.
Imports would total 89,343 tonnes in 2017.
One ton of Glucose-fructose Syrup was priced at $398 in 2017, while one ton of sugar would cost $702.
HEALTH, GLUCOSE-FRUCTOSE SYRUP:
Nutrition:
Glucose-fructose Syrup is 76% carbohydrates and 24% water, containing no fat, protein, or micronutrients in significant amounts.
In a 100-gram reference amount, Glucose-fructose Syrup supplies 281 calories, while in one tablespoon of 19 grams, it supplies 53 calories.
Obesity and metabolic syndrome:
The role of fructose in metabolic syndrome has been the subject of controversy, but as of 2022, there is no scientific consensus that fructose or Glucose-fructose Syrup has any impact on cardiometabolic markers when substituted for sucrose.
PHYSICAL and CHEMICAL PROPERTIES of GLUCOSE-FRUCTOSE SYRUP:
Appearance: Viscous liquid
Colour: Colourless to yellow
Aroma: Characteristic
Flavour: Swee
FIRST AID MEASURES of GLUCOSE-FRUCTOSE SYRUP:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person. Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available
ACCIDENTAL RELEASE MEASURES of GLUCOSE-FRUCTOSE SYRUP:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.
FIRE FIGHTING MEASURES of GLUCOSE-FRUCTOSE SYRUP:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available
EXPOSURE CONTROLS/PERSONAL PROTECTION of GLUCOSE-FRUCTOSE SYRUP:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Impervious clothing
*Respiratory protection:
Respiratory protection not required.
-Control of environmental exposure:
Do not let product enter drains.
HANDLING and STORAGE of GLUCOSE-FRUCTOSE SYRUP:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
STABILITY and REACTIVITY of GLUCOSE-FRUCTOSE SYRUP:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available
