|
Production and Application of Fructose Syrup in Food Industry as A Substitute for Sucrose
|
Fereshteh Ansari   , Hadi Pourjafar  |
| Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran; Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran , pourjafarhadi59@gmail.com |
|
|
Abstract: (1947 Views) |
| Today, sweeteners are one of the most important additives in the food industry and the demand for using these materials to produce different types of food products is increasing. Fructose or Laevulose is one of the natural sweeteners, which is found in abundance mainly in various fruits and honey. Corn starch is one of the most important sources of fructose syrup and has the potential to be used as a sugar substitute in the production of various industrial foods such as beverages, industrial breads, confectionery, chocolate and candy, dairy products, meat products, and many other products can be used as natural sweeteners, thickeners, fillers, etc. The favorable effects of fructose sugar on various foods include antimicrobial properties and increasing the shelf life of the product, creating the suitable flavor and aroma, keeping chocolate and similar products soft, and creating the suitable color and delaying staleness in a variety of bakery products. Despite the favorable effects of fructose syrup on the quality of some foods and its cheaper price than sugar, we must also keep in mind that there are still ambiguities and concerns about the harmful effects of excessive consumption on consumer health. |
|
| Keywords: Fructose syrup, Starch, Sucrose, Food safety |
|
|
Full-Text [PDF 532 kb]
(1685 Downloads)
|
Type of Study: Research |
Subject:
Special
Received: 2021/02/05 | Accepted: 2021/03/30 | Published: 2021/03/30
|
|
|
|
|
|
|
| Send email to the article author |
|
|
|
| Add your comments about this article |
|
|
|
