jam and jelly

fructose
The use of fructose in the industry of jam and jelly production leads to the production of a bright product, control of sugar formation, reduction of water activity, increase of shelf life, creation of natural aroma and flavor, reduction of acid consumption and ultimately improvement of mouth feel. There are different types of fructose syrup, depending on the type of product, fructose syrups F20, F30, F42 and F55 can be used. The higher the amount of sweetness required, the more fructose syrups are used.
Glucose
The use of glucose in the production of jam and jelly brings benefits that can prevent sugaring, create brightness, adjust the taste of sweetness, create consistency, reduce water activity while maintaining moisture, increase shelf life, improve fruit texture and increase sensation. The aroma and freshness and naturalness of jam and jelly are mentioned. It is recommended to use DE42 glucose syrup in drinks with higher sweetness and lower consistency and glucose DE38 in drinks with less sweetness and higher consistency.