Improved food quality with lower costs
1979
Andres, Cal
High fructose corn syrup (HFCS) can be substituted for dry sucrose in the bulk packaging of frozen fruit with a 20% cost reduction and an improvement in food quality. Strawberries, peaches, and apples show the greatest potential for quality improvement. The advantages of HFCS over dry sucrose include improved fruit texture and flavor, lower costs, and an increase in operating efficiency. Oxidation's undersirable effects on flavor and color are reduced because air spaces between the fruit are eliminated. Cell rupture is less likely and fruit integrity is maintained. Faster freezing time results in reduced ice crystal size and the inhibition of the growth of microorganisms. Thawing times are also reduced.
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