A starch-derived sweetener combining glucose and fructose in varying proportions, commonly used in European food manufacturing.
Glucose-fructose syrup is a sweetening ingredient produced from starch (usually corn or wheat) through enzymatic conversion. It is the European equivalent of HFCS.
Glucose-fructose syrup is created through the partial enzymatic conversion of starch into simple sugars. The ratio of glucose to fructose varies depending on processing, with common formulations being 42% fructose or 55% fructose. It functions similarly to HFCS but is the standard designation used in Europe. This sweetener offers similar benefits to manufacturers regarding cost and shelf-life extension, but carries similar metabolic concerns regarding high fructose intake.
Provides intense sweetness and preservative properties while delivering rapid energy; used to enhance flavor and texture in processed foods.
Monitor consumption of products containing glucose-fructose syrup by checking ingredient lists. Reduce reliance on sweetened beverages and processed snacks. Choose products with simple sugar sources or alternative sweeteners when appropriate.
Glucose-fructose syrup is a processed sweetener similar to HFCS that should be consumed in moderation as part of a healthy diet.
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