Fructose syrup 55 is a low-cost alternative to sugar, which these days has experienced a high demand. A simple statistical chart shows that desire and the consumption of fructose syrup 55% has increased compared to sucrose in the last few years in the United States. The impact of sugar producers on the current US market is minimal due to the low cost of imported sucrose and corn syrup; as a con...

Crystallization is an important phenomenon that affects some quality attributes such as appearance, texture and shelf life in many food materials. Sugar crystallization is a major challenge for dried fruits such as figs with low moisture levels and high sugar contents. In this study, the effect of glycerol and glucose syrup (DE = 38) on the amount of sugar crystallization in figs with different...