A Review of the Position of Fructose Syrup 55% in Iran and the World

Gholami, Ronak; Pero, Milad; Borhani, Samaneh; Faramarzi, Ehsan; Naderloo, Alireza

doi:10.29252/aums.10.2.Supplement.23

Volume 10, Issue 2 And Supplement (supplement; Spring 2021) aumj 2021, 10(2 And Supplement): 23-28 | Back to browse issues page

‎ 10.29252/aums.10.2.Supplement.23

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Gholami R, Pero M, Borhani S, Faramarzi E, Naderloo A. A Review of the Position of Fructose Syrup 55% in Iran and the World. aumj 2021; 10 (2) :23-28
URL: http://aums.abzums.ac.ir/article-1-1264-en.html

A Review of the Position of Fructose Syrup 55% in Iran and the World

Ronak Gholami ^*¹

, Milad Pero²

, Samaneh Borhani³

, Ehsan Faramarzi⁴

, Alireza Naderloo⁵

1- MSc of Food Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center) , R.Gholami@zarholding.com
2- PhD of Food Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
3- PhD Student of Chemical Engineering-Biotechnology, Nowshirvani Babol Industrial University
4- PhD of Physical Chemistry, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
5- MSc of Research, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)

Abstract: (2418 Views)

Fructose syrup 55 is a low-cost alternative to sugar, which these days has experienced a high demand. A simple statistical chart shows that desire and the consumption of fructose syrup 55% has increased compared to sucrose in the last few years in the United States. The impact of sugar producers on the current US market is minimal due to the low cost of imported sucrose and corn syrup; as a consequence, the lower the price of corn syrup for food and drink which lead to the lower product price.

Keywords: Fructose Syrup 55%, Sugar, Corn Syrup, Food, Drink

Full-Text [PDF 240 kb] (1404 Downloads)

Type of Study: Research | Subject: Special
Received: 2021/02/05 | Accepted: 2021/03/30 | Published: 2021/03/30