Fructose
- Definition:
Concentrated and purified syrup produced from starch hydrolyzed by using enzyme
It is a fructose syrup, which is colorless, odorless, low density, sweet and clear
- Use:
> F10 – For special produced syrup for Turkish desserts, bakery product, deep- frozen dessert, biscuits and cookies, fruit drinks and nectars
> F16 – For special produced syrup for Turkish desserts, bakery product, deep- frozen dessert, biscuits and cookies, fruit drinks and nectars, Ice creams
ADVANTAGES : Increase the taste of fruit aroma, avoid crystallization, expand the shelf life, balance moisture
> F30 – For marmalade and jam, milk dessert, puddings, breads and rusks, biscuits and cookies, cakes and muffins, fruit drinks and nectars, ciders and alcoholic soft drinks, spirit and liquors, ice cream
> F42 – It is a fructose syrup, which is colorless, odorless, low density, more sweet and clear
For carbonated soft drinks, fruit drinks and nectars, ice creams, Isotonic, sport and energy drinks, biscuits, cakes, Ice teas and new age drinks, syrups, cream production, ciders and alcoholic soft drink, spirits and liquors
> Packing: In 25 kg cans, in 300 kg drums
