Glucose-Fructose-Syrups are available with varying content of fructose. Fructose has a higher sweetening power than glucose and a faster-released sweetness profile. Depending on the fructose/glucose ratio, the perceived sweetness will differ. An increased fructose content will also help to reduce crystallization tendency. They are ideal for use in fillings of chocolate products, fruit preparations, fruity syrups, fruit juice, ice cream, and other sweet treats.

Scroll to Top