GFS (Glucose-Fructose Syrup) is used in foods and drinks for its sweetness and ability to blend well with other ingredients.
In addition to these basic functions there are other qualities which have played a role in the creation of new consumer products. For example, a number of food products do not need additives for their conservation when GFS is used – an effect also observed with regular sugar. This helps to fulfil the needs of consumers when they desire products without additives. Furthermore, GFS may allow product textures beyond those achievable with sugar. By choosing the correct sugar composition it is possible to keep one layer in a product moist while another layer stays crispy.
Because of the limited availability in Europe, the products in which GFS is used, are those where the sweetening power and other qualities are needed simultaneously. Examples of this can be found in baked goods, cereal products, confectionery, jams and preserves, yogurts and other dairy products, condiments (e.g. mustard and ketchup), canned and packed goods. The use of GFS in soft drinks has been limited as this application needs a fructose content of 42% or higher to give the desired sweetness and GFS is not available in sufficient quantities to be widely used in soft drinks. In the EU, soft drinks continue to be sweetened mostly with sucrose, when in the US, they are sweetened with HFCS.
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