Set up the comparison
Account separately for the sugar solids and water introduced by fructose syrup. Deliver the same sugar solids as the crystalline material and subtract the accompanying water from the recipe water.
Measurements to record
Sugar profile (% on a dry basis). Specify dry matter and the analytical basis. Syrup solids do not establish fructose purity. Moisture (% by mass). Specify the water test, sampling and sealing conditions. Interpret water content and loss on drying separately. Record the sample ID and method revision for repeat testing.
Interpreting the results
Retain samples of the powder, blend and baked product. Compare sweetness and colour at the intended processing and tasting temperatures.
What to record
- Syrup solids
- Target sugar mass
- Water supplied with syrup
- Make-up water
- Sample temperature
Technical references
- ENVO product listing · Name and catalogue reference ↗
- Ingredion: commercial high-fructose syrup forms, distinct from crystalline fructose ↗
Products and processes
Apply these findings to your purchase
Share your application, target properties and test conditions to discuss the next step.
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