Replacement of Sugar Syrup with High-Fructose Syrup in Imitation Maple Syrup
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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The replacement of sugar syrup with high fructose syrup in imitation maple syrup type VIII of Federal Specification JJJ-S-352 was highly successful. High-fructose syrup is known commercially as ISOSWEET-100 or its equivalent ISOMEROSE. This formulation change can result in savings without sacrificing quality because of the high cost of sugar. This ingredient change can save the government approximately 148,000year. The imitation maple syrup products produced by Staley proved to be as stable as sucrose syrup blends for periods of up to 9 mos. at 38C. Temperature cycling of the product 3 times from 38C to 4C to 38C did not result in any dextrose crystallization or turbidity in the product.
- Food, Food Service and Nutrition