The Glucose fructose syrup is a sweetener that combines the two components glucose and fructose into a single syrup with percentages of generally 55% for fructose and 45% for glucose, but these percentages can vary and be reversed.

Raw materials used in production. 

• The primary raw materials are starches from corn, wheat, or potatoes, which are subjected to acid or enzymatic hydrolysis to obtain sugars.

Step-by-step summary of industrial production process.

• Starch extraction. Starch is extracted from the raw material (often corn or wheat) through grinding and separation processes.
• Liquefaction. The starch is dissolved in water and subjected to heat treatment.
• Saccharification. The liquefied starch undergoes the action of enzymes that break it into simpler sugars, mainly glucose.
• Isomerization. A portion of the glucose is converted to fructose using specific enzymes.
• Purification. The syrup is purified through processes like filtration and ion exchange.
• Concentration. Water is removed to produce a syrup with the desired sugar concentration.

Form and color. 

Glucose-fructose syrup is a viscous liquid ranging from colorless to pale yellow.

Commercial applications. 

It is widely used in the food industry as a sweetener, humectant, and stabilizer in beverages, candies, baked goods, and more.

Its use is widespread in soft, sweet, yogurt, ketchup and ice cream drinks.

Glucose-fructose syrup is used by the food industry in cookies, cakes and other bakery products.

Features :

• Reduced cost
• Easy to carry

Food Industry. Used as a sweetener, stabilizer, and humectant in various food preparations like beverages, sweets, baked products, and jams.

Candy Making. Integral in the production of candies and other sweets due to its binding and sweetening properties.

Beverages. Often added to non-alcoholic beverages and other drinks to enhance sweetness and stability.

Pharmaceutical Industry. Can be used as an excipient in some pharmaceutical formulations.

The glucose syrup is a composite solution that brings together many sugars such as glucose, maltose and many others. It is derived from corn starch.

Fructose Syrup is a sweetener that is used in the food field as a substitute for sugar. It is derived from corn starch. It has some positive qualities, such as faster digestibility than sugar or glucose, and is absorbed by the liver without needing to activate insulin delivery. However, amounts of fructose that exceed 50 grams per day can increase the fat in our body and produce an increase in total cholesterol and LDL cholesterol, thus with potential health risks (1).

It is absorbed by the intestine and synthesizes glucose in the liver without taking insulin. For these characteristics it is used instead of sugar. However, many studies have confirmed that if the amount exceeds 50 grams per day (and this is also true for HFCS), there may be cases of obesity and diabetes and cardiovascular problems due to increased triglycerides (2 ).

In addition, free sugars are the most important dietary cause for dental caries. Consumed in drinks, fructose is as likely to cause caries like all other sugars. In this study, the content of sugars in juices, fruit juice drinks, and fruit juices (FJJDS) marketed for children was examined. The sugars content in FJJDS marketed to children in the UK is unacceptably high. Manufacturers must stop adding unnecessary sugars and calories to their FJJDS (3).

The combining glucose + fructose can be even more not recommended:

48 healthy people of normal weight and age between 25 and 47 years were administered daily, 75 grams of glucose equal to 300 calories, 33 grams of cream equal to 300 calories and orange juice equal to 300 calories. At the end of the study, orange juice had not produced any change in inflammatory indexes, while glucose had increased some indexes and cream had increased all of them (4).

References_______________________________________________________________________

(1) Bray GA.  Potential health risks from beverages containing fructose found in sugar or high-fructose corn syrup.  Diabetes Care. 2013 Jan;36(1):11-2. doi: 10.2337/dc12-1631. No abstract available.

(2) Stanhope KL, Bremer AA, Medici V, Nakajima K, Ito Y, Nakano T, Chen G, Fong TH, Lee V, Menorca RI, Keim NL, Havel PJ. Consumption of fructose and high fructose corn syrup increase postprandial triglycerides, LDL-cholesterol, and apolipoprotein-B in young men and women.  J Clin Endocrinol Metab. 2011 Oct;96(10):E1596-605. doi: 10.1210/jc.2011-1251. 

(3) Boulton J, Hashem KM, Jenner KH, Lloyd-Williams F, Bromley H, Capewell S. How much sugar is hidden in drinks marketed to children? A survey of fruit juices, juice drinks and smoothies.  BMJ Open. 2016 Mar 23;6(3):e010330. doi: 10.1136/bmjopen-2015-010330.

(4) Deopurkar R, Ghanim H, Friedman J, Abuaysheh S, Sia CL, Mohanty P, Viswanathan P, Chaudhuri A, Dandona P. Differential effects of cream, glucose, and orange juice on inflammation, endotoxin, and the expression of Toll-like receptor-4 and suppressor of cytokine signaling-3  Diabetes Care. 2010 May