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Study on application of fructose syrup in fruit juice

LU Hai-bo, Xiong Wei-dong

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Abstract

The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality. The results indicated that no difference was observed in the colour of the products, but the sweetness of the fruit juice drinks with fructose syrup lost more quickly, resulting in more tartness and fruit flavour. The partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour.

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What this paper is about

The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality. The results indicated that no difference was observed in the colour of the products, but the sweetness of the fruit juice drinks with fructose syrup lost more quickly, resulting in more tartness and fruit flavour. The partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour.

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Available abstract

The composition of fruit juice drinks processed with sucrose and fructose syrup was analyzed, and a comparison was made between them in sugar content and sensory quality. The results indicated that no difference was observed in the colour of the products, but the sweetness of the fruit juice drinks with fructose syrup lost more quickly, resulting in more tartness and fruit flavour. The partial substitution of fructose syrup for sucrose in the production of fruit juice drinks had no effect on their flavour.

Key concepts: Sweetness, Food science, Fructose, Sucrose, Flavour, Glucose syrup, Sugar, Chemistry

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