转化糖浆与果葡糖浆的比较研究

Comparative Study on Invert Sugar Syrup and High Fructose Corn Syrup

转化糖浆与果葡糖浆作为重要的甜味剂,广泛应用于食品饮料加工领域。由于两者的重要成分均为果糖和葡萄糖,在相关研究中存在混淆的情况。为了对转化糖浆、果葡糖浆进行准确的界定,本文对二者的相关特征开展比较研究。研究认为,转化糖浆和果葡糖浆在产品定义、生产原料、制备原理及生产工艺等方面存在根本区别;二者的主要物质构成具有明显差异,应用场景有重叠,但各有侧重。

As important sweeteners, invert sugar syrup and high fructose corn syrup are widely used in food and beverage processing. Because fructose and glucose are two important constitutions of both sweeteners,sometimes there is a confusion of the two sweeteners in related studies. In order to make accurate definitions of the two sweeteners, a comparative study was carried out on their relevant characteristics. The results showed that they had fundamental differences in production conception, raw materials, preparation principle and production process. There were obvious differences in the main material composition of the two sweeteners, although the applications overlap, each had its own emphasis.