FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Technological and health aspects of using high fructose syrup in food production


In many food products, saccharose is replaced with high fructose syrups. The use of high fructose syrups instead of saccharose is less expensive, easier, more efficient, and some products with those syrups added are sensorily more attractive. Presently, the effect of high fructose syrup on human body is a subject of many studies. It is supposed to play a significant role in the development of obesity, which is classified into a group of chronic non-infectious diseases, which increase the risk of developing type 2 diabetes, hypertension, lipid disorders, cardiovascular diseases, gout, nephrolithiasis, and some types of tumours. Those syrups are not only added to beverages and sweets, but, also, to many products that are customarily equated with healthy eating (e.g. fermented milk drinks, cheese curds, and dairy desserts). Therefore, in order to enable consumers to choose foods mindfully, it is important that food products are clearly labelled and that consumers have adequate knowledge of the effect of food components on health.


high fructose syrup, HFCS, application, fructose, lipid metabolism