Fructose syrups

Aqueous solutions containing predominantly fructose, used as sweeteners. Produced by isomerisation of glucose syrups or by chromatographic enrichment, they offer higher sweetness than sucrose at equal solids, good humectancy and resistance to crystallisation. They are used in soft drinks, bakery products, canned fruits and dairy desserts to provide sweetness, lower water activity and extend shelf life. Like other added sugars, their use is subject to labelling requirements and nutrition debate, and excessive consumption is associated with increased energy intake. Their sweetness profile differs from sucrose — perceived as sweeter when cold, which suits chilled beverages. Blending with glucose syrups tunes sweetness, viscosity and browning behaviour for specific applications such as soft centres and glazes.