Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
, 58 (5 Suppl), 724S-732S

Manufacturing, Composition, and Applications of Fructose

Affiliations
Review

Manufacturing, Composition, and Applications of Fructose

L M Hanover et al. Am J Clin Nutr.

Abstract

High-fructose syrups (HFS) comprise fructose, dextrose, and minor amounts of oligosaccharides. The predominant syrups of commerce contain 42% and 55% fructose. HFS production was made possible by concurrent developments in refining, isomerization, and separation technologies in the 1960s. Fructose contributes many useful physical and functional attributes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point depression, and osmotic stability. HFS is used extensively in carbonated beverages, baked goods, canned fruits, jams and jellies, and dairy products. The use of crystalline fructose and crystalline fructose syrup have recently expanded from pharmaceutical and specialty food products to mainstream food and beverage applications.

Similar articles

See all similar articles

Cited by 54 articles

See all "Cited by" articles

LinkOut - more resources

Feedback