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Typical Properties of High Fructose Syrups (HFS)

Figures in italics are industry specifications2

Property "42" "55" "90"

Dextrose % of DS
53 41 9

Fructose % of DS
42 55 (55-58) 90

Glucose + Fructose % of
(> 95)
DS

Higher sugars % of DS
5 4 (< 5) 1

Dry matter %
71 77 (76.5-77.5) 77

pH as is
4.0 4.0 (3.5-4.5) 3.5

Sulfated ash ppm on DS


30 30 (< 500) 30

Color at delivery, max


RBU 25 25 35

Color after 30 days at


50
30 oC, max RBU

Sweetness relative to
sucrose1 92 99 106

Density20 deg C g/ml


1.346 1.384 1.407

Viscosity27 deg C cP
160 800 600

Bring about flocculation


in consumer product no
Temperature on
> 30
delivery, oC

Foreign taste no

Objectionable odor after


no
acidification

Acetaldehyde, max ppm 800

Chlorides, max Cl ppm 50

Arsenic, max As ppm 1

Copper, max Cu ppm 1.5

http://www.starch.dk/isi/glucose/fructose.asp

Typical Sugar Composition of Acid Converted Glucose Syrups


Sugar 30 DE 42 DE 55 DE
Dextrose % of DS 10 19 31
Maltose % of DS 9 14 18
Trisaccarides % of DS 10 11 13
Higher sugars % of DS 71 56 48
Typical Sugar Composition of Acid Enzyme Converted Glucose Syrups
Sugar 28 DE 42 DE 63 DE
Dextrose % of DS 5 6 37
Maltose % of DS 8 45 34
Trisaccarides % of DS 16 16 16
Higher sugars % of DS 71 33 13
Typical Sugar Composition of Enzyme Enzyme Converted Glucose Syrups
Extra High
Sugar High Maltose Liquid Dextrose
Maltose
Dextrose % of DS 3 3 95
Maltose % of DS 55 71 3
http://www.starch.dk/isi/glucose/glucose.asp