Fructose syrup

Fructose syrup is a liquid sweetener made from corn starch or wheat starch. The starch is broken down into glucose, and then some of the glucose is converted into fructose through an enzymatic process. This results in a syrup with a higher fructose content than standard glucose syrup, giving it a sweeter taste and different functional properties.

Manufacturers use fructose syrup primarily as a sweetener due to its intense sweetness and liquid form, which makes it easy to incorporate into food products. It can also contribute to texture and moisture retention. It is commonly found in baked goods, confectionery, sauces, and beverages.

Fructose syrup is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. Like other sugars, excessive consumption of fructose syrup can contribute to increased calorie intake. The Scientific Advisory Committee on Nutrition (SACN) advises that free sugars should not exceed 5% of total dietary energy. EFSA has evaluated fructose and its sweeteners. Evidence regarding the specific health impacts of fructose syrup compared to other sugars is a subject of ongoing scientific discussion.