In 1970 a significant and transformative progress was done in the starch sweetener industry. First observations were done by Marshall in America that by using enzymes obtained from micro-organisms, it is possible to convert glucose syrup to fructose.
Since 1972, corn syrup with high fructose was produced in large quantities and from then until now also have the widespread acceptance that mostly due to the economic debate and the higher sweetness in these syrups. The most use of this syrup was in the non-alcoholic drinks that Fructose replacing all or part of Sucrose in them.
Dextrose production (Glucose) of Starch is known on a large scale from long time ago. This product has limited sweetness and its Syrups transportation because of its crystals form has its own problems. On the other hand, Fructose has more sweetness than Dextrose but Fructose molecules, unlike Glucose molecules, doesn’t exist as polymerised and form purely in nature. Also, due to its high solubility Fructose purification is a problem. According to this, more attention is on Syrups that are a mixture of dextrose and Fructose and its sweetness was also comparable to the invert sugar (Hydrolysis products of sucrose). So the high Fructose syrup was produced which contains 42 percent Fructose and its sweet strength effect was equivalent or more than Sucrose. This matter was very gratifying for the Beverage industry. With this method Syrups with different percentages of Fructose such as 42%, 55%, 60%, 90% or even 100% Fructose can also be prepared.
High Fructose Syrup is a liquid sugar and without any colour that are produced in two types:
1- High Fructose Syrup containing 42% Fructose
This Syrup contains 42% Fructose and concentrated to 71% dry matter. Like Sucrose, the sweetness of this Syrup is from beet and cane sugar and can be used as an alternative to sugar in the formulation of beverages, cake, and pancake.
2- High-fructose syrup
This Syrup contains 55% Fructose and concentrated to 77% dry matter. This Syrup is sweeter than the high Fructose Syrup. This syrup is used in beverage industry instead of sugar produced from sugar beet and sugar cane which makes it a diet product.