High Fructose Syrup (HFS)

High Fructose Syrup

(HFS)- HFS comprises any of a group of syrups that have undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. Because of its low price compared to sugar, HFS is the predominant sweetener used in processed foods and beverages in the World wide. It is commonly used in breads, cereals, breakfast bars, lunch meats, yogurts, soft drinks, soups, and condiments.

HFS consists of 24% water and the rest sugars. The most widely used varieties of HFS are: HFS 55 (mostly used in soft drinks), approximately 55% fructose and 42% glucose; and HFS 42 (used in beverages, processed foods, cereals, and baked goods), approximately 42% fructose and 53% glucose. HFCS-90, approximately 90% fructose and 10% glucose, is used in small quantities for specialty applications[11] but primarily is used to blend with HFS 42 to make HFS 55.

Use as a replacement for sugar

The relative sweetness of HFS 55 is comparable to table sugar (sucrose), a disaccharide of fructose and glucose, (HFS 90 is sweeter than sucrose and HFS 42 is less sweet than sucrose) while, being a liquid, HFS is easier to blend.