Benefits of High Fructose Corn Syrup 55% in Food Industry: A Review

Hosseini Sajedi, Ali; Azarikia, Manizheh; Borhani, Bahareh; Gholami, Ronak

doi:10.29252/aums.10.2.Supplement.45

Volume 10, Issue 2 And Supplement (supplement; Spring 2021) aumj 2021, 10(2 And Supplement): 45-48 | Back to browse issues page

‎ 10.29252/aums.10.2.Supplement.45

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Hosseini Sajedi A, Azarikia M, Borhani B, Gholami R. Benefits of High Fructose Corn Syrup 55% in Food Industry: A Review. aumj 2021; 10 (2) :45-48
URL: http://aums.abzums.ac.ir/article-1-1267-en.html

Benefits of High Fructose Corn Syrup 55% in Food Industry: A Review

Ali Hosseini Sajedi ^*¹

, Manizheh Azarikia²

, Bahareh Borhani³

, Ronak Gholami⁴

1- MSc of Chemical Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center) , A.Hoseini@zarholding.com
2- MSc of Nutrition, Tabriz University of Medical Sciences
3- PhD of Physical Chemistry, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)
4- MSc of Food Engineering, Farhikhtegan Zarnam Research & Industrial Group (Knowledge-Based Research Center)

Abstract: (2202 Views)

Fructose syrup 55% is one of the best natural sweeteners on the market right now. It reduces the cost of producing sweet drinks. The addition of this material to bakery and confectionery products allows the product to have a better brown appearance during production. These compounds provide a high level of novelty in food products. It acts as a preservative, flavoring, moisture and freshness as well as texture enhancer. In this article, research on the benefits of using fructose in various products is reviewed.

Keywords: High fructose corn syrup, Benefits, Health, Production costs

Full-Text [PDF 159 kb] (842 Downloads)

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