Glucose-fructose syrups
Dry matter
71–75 %
Sweetness
glucose, fructose
Applications
bakery, dairy, beverages, confectionery
Texture
soft, moisture-retaining, prevents crystallization
Taste and aroma
characteristic
Description
Glucose-Fructose Syrups (GFS) -Versatile Sweeteners for the Food Industry
Glucose-fructose syrups (GFS) are multifunctional sweet syrups widely used in confectionery, bakery, dairy products, sauces, and beverages. They provide controlled sweetness, improve texture, retain moisture, prevent sugar crystallization, and extend shelf life, ensuring consistently high-quality finished products.
Types and Applications:
GFS-10 - low-fructose syrup (10–30%), enhances dough elasticity, controls sweetness, and prevents crystallization.
GFS-20 - balanced syrup for stable sweetness and viscosity; ideal for sauces, sweets, and beverages.
GFS-30 - syrup with adjustable fructose content, improves gloss, smoothness, and softness of products while enhancing flavor and aroma.
GFS-42 - high-fructose syrup (42%), maintains sweetness, texture, and moisture; extends shelf life of beverages and confectionery items.
Key Benefits:
Controls sweetness and prevents sugar crystallization
Improves texture, gloss, and softness of products
Retains moisture and extends shelf life
Versatile for confectionery, bakery, dairy, sauces, and beverages
Packaging:
Available in drums, pails, and bulk containers, suitable for industrial production and large-scale food manufacturing.
Glucose-fructose syrups (GFS) are multifunctional sweet syrups widely used in confectionery, bakery, dairy products, sauces, and beverages. They provide controlled sweetness, improve texture, retain moisture, prevent sugar crystallization, and extend shelf life, ensuring consistently high-quality finished products.
Types and Applications:
GFS-10 - low-fructose syrup (10–30%), enhances dough elasticity, controls sweetness, and prevents crystallization.
GFS-20 - balanced syrup for stable sweetness and viscosity; ideal for sauces, sweets, and beverages.
GFS-30 - syrup with adjustable fructose content, improves gloss, smoothness, and softness of products while enhancing flavor and aroma.
GFS-42 - high-fructose syrup (42%), maintains sweetness, texture, and moisture; extends shelf life of beverages and confectionery items.
Key Benefits:
Controls sweetness and prevents sugar crystallization
Improves texture, gloss, and softness of products
Retains moisture and extends shelf life
Versatile for confectionery, bakery, dairy, sauces, and beverages
Packaging:
Available in drums, pails, and bulk containers, suitable for industrial production and large-scale food manufacturing.
Exporter Information
8+
countries of distribution
300
tons of processing per day
