The sweetness of fructose is closely related to temperature. The lower the temperature below 40℃, the higher the sweetness of fructose, which can reach 1.73 times of sucrose. The reason for cold sweetness is that fructose has two molecular configurations; Alpha-fructose and beta-fructose, the sweetness of alpha-fructose is three times that of beta-fructose, and part of beta-fructose is converted into alpha-fructose at low temperature, which increases the sweetness.
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The biggest advantage of high fructose syrup is that it contains a considerable amount of fructose (42%-90%), so it can be used together with other sweeteners in sweetness characteristics, which has excellent synergistic effect and can improve the taste of food and beverage and reduce bitterness and strange taste. The combination of high fructose corn syrup and sucrose can improve its sweetness by 20%-30%, with full sweetness and better flavor.
High fructose corn syrup also has synergistic effect with sodium cyclamate and saccharin. When fructose and saccharin are mixed in the same sweetness ratio, the synergistic effect of sweetness is the most obvious, and the bitterness brought by saccharin can be covered up. A beverage containing 3.5% fructose and 0.0 136% saccharin is equivalent to a beverage containing 10% sucrose.
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