Fructose syrup is made by hydrolyzing corn starch and belongs to the category of starch sugars. In the current situation where corn prices are relatively stable, the production cost will not increase, so the market price is stable. The starch sugar industry is in line with the agricultural industrialization policy. Under the influence of the national "Three Rural Issues" policy, with the continuous improvement of starch sugar industry production technology and expansion of scale, production costs will rapidly decrease. Moreover, with the continuous improvement of the application technology of fructose corn syrup in food, its cost-effectiveness with sucrose will become more prominent. More and more people will understand fructose corn syrup, and more and more food enterprises will choose it. Therefore, it is inevitable that most of the fructose corn syrup will replace sucrose in the food industry.

Fructose syrup is a product that can completely replace sucrose and can be widely used in the food and beverage industry, especially in the beverage industry. Its flavor and taste are superior to sucrose. The rise in sugar prices has highlighted the advantages of fruit glucose syrup in industries such as food and beverage. The sweetness of fruit glucose syrup is close to that of sucrose at the same concentration, and its flavor is somewhat similar to natural fruit juice. Due to the presence of fructose, it has a refreshing and fragrant feeling. On the other hand, high fructose corn syrup has a cold sweet characteristic below 40 ℃, and its sweetness increases with decreasing temperature. Fructose syrup completely replaces sucrose, with a sweetness equivalent to about 90% of sucrose at the same concentration. When partially replacing sucrose, due to the synergistic effect of fructose, glucose, and sucrose sweetness, the total sweetness remains the same as sucrose at the same concentration. Replacing sucrose with fruit glucose syrup in food, beverages, etc. is not only technically feasible, but also highlights the fragrant and refreshing characteristics of fruit glucose syrup. With the adjustment of China's sugar industry policy in 2000, the price of sucrose began to rise, and the cost-effectiveness advantage of using fructose corn syrup instead of sucrose in food gradually emerged. Some large starch sugar enterprises in China began to produce fructose corn syrup, and the development of fructose corn syrup in China ushered in a rare opportunity. The production of high fructose corn syrup is not limited by region or season, the equipment is relatively simple, and the investment cost is low.