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.

It is similar to HFCS in composition and use, but the naming and specific proportions of fructose may vary by region and local regulations.

Composition. Glucose-fructose syrup can vary in the ratio of glucose to fructose. In Europe, for example, a syrup containing at least 50% fructose may be labeled as "glucose-fructose syrup," while in the United States, similar products are known as HFCS.

Sweetening Properties. This syrup is used for its strong sweetening properties and its ability to improve the texture of food products. It is less expensive than pure sugar and offers practical benefits in food production.

Use in the Food Industry. It is widely used in soft drinks, baked goods, jams, ice creams, and other confectionery products for its sweetness and preservative properties.

Regulation and Labeling. The regulation of glucose-fructose syrup varies by country, with some nations imposing specific limits on the amount of fructose products can contain.

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.

Industrial production process.

• Starch Extraction. Starch is extracted from plant sources, usually corn, through a wet milling process that separates the starch from proteins, fibers, and other corn components.
• Liquefaction. The extracted starch is liquefied by adding water and treated with alpha-amylase enzymes to break down the polysaccharide chains into shorter chains, producing an oligosaccharide solution.
• Saccharification. The oligosaccharide solution is further treated with glucoamylase enzymes to hydrolyze the chains into simple glucose.
• Isomerization. Glucose is converted into fructose through an enzymatic isomerization process, using the enzyme glucose isomerase. This process increases the amount of fructose in the syrup, which can vary depending on the desired product (e.g., HFCS-42 or HFCS-55, where the number indicates the percentage of fructose).
• Purification. The glucose-fructose syrup is purified to remove impurities, colorants, and unwanted flavors. This may include filtration, adsorption on activated carbon, and ion exchange.
• Quality Control. The obtained syrup undergoes quality control checks to ensure compliance with specifications, including verifying composition, purity, and the absence of contaminants.

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.

Safety

Impact on Metabolism. Like HFCS, glucose-fructose syrup can have adverse effects on metabolism if consumed in excess. Fructose, in particular, is metabolized by the liver and can contribute to the development of obesity, insulin resistance, and non-alcoholic fatty liver disease.

Excessive consumption of glucose-fructose syrup is associated with health issues similar to those of HFCS, including weight gain, type 2 diabetes, and cardiovascular diseases.

Studies

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. 

Abstract. Context: The American Heart Association Nutrition Committee recommends women and men consume no more than 100 and 150 kcal of added sugar per day, respectively, whereas the Dietary Guidelines for Americans, 2010, suggests a maximal added sugar intake of 25% or less of total energy.....Conclusions: Consumption of HFCS-sweetened beverages for 2 wk at 25% E increased risk factors for cardiovascular disease comparably with fructose and more than glucose in young adults.

(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.

Abstract. Objective: To investigate the amount of sugars in fruit juices, juice drinks and smoothies (FJJDS) marketed to children. Design: We surveyed the sugars content (per 100 ml and standardised 200 ml portion) of all FJJDS sold by seven major UK supermarkets (supermarket own and branded products). Only products specifically marketed towards children were included. We excluded sports drinks, iced teas, sugar-sweetened carbonated drinks and cordials as being not specifically marketed towards children....Conclusions: 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.

(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;33(5):991-7. doi: 10.2337/dc09-1630. Epub 2010 Jan 12. PMID: 20067961; PMCID: PMC2858203.

Abstract. Objective: We have recently shown that a high-fat high-carbohydrate (HFHC) meal induces an increase in plasma concentrations of endotoxin (lipopolysaccharide [LPS]) and the expression of Toll-like receptor-4 (TLR-4) and suppresser of cytokine signaling-3 (SOCS3) in mononuclear cells (MNCs) in addition to oxidative stress and cellular inflammation. Saturated fat and carbohydrates, components of the HFHC meal, known to induce oxidative stress and inflammation, also induce an increase in LPS, TLR-4, and SOCS3....Conclusions: Although both glucose and cream induce NF-kappaB binding and an increase in the expression of SOCS3, TNF-alpha, and IL-1beta in MNCs, only cream caused an increase in LPS concentration and TLR-4 expression. Equicaloric amounts of orange juice or water did not induce a change in any of these indexes. These changes are relevant to the pathogenesis of atherosclerosis and insulin resistance.