Manufacturing, composition, and applications of fructose.

@article{Hanover1993ManufacturingCA,
  title={Manufacturing, composition, and applications of fructose.},
  author={L M Hanover and John S. White},
  journal={The American journal of clinical nutrition},
  year={1993},
  volume={58 5 Suppl},
  pages={724S-732S}
}
High-fructose syrups (HFS) comprise fructose, dextrose, and minor amounts of oligosaccharides. The predominant syrups of commerce contain 42% and 55% fructose. HFS production was made possible by concurrent developments in refining, isomerization, and separation technologies in the 1960s. Fructose contributes many useful physical and functional attributes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point… CONTINUE READING

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