Why is fructose syrup used instead of glucose syrup?

This is not accurate, fructose syrup and glucose syrup are used differently.

Here is a comparison between fructose syrup and glucose syrup:

Fructose syrup:

1. Sweetness: Fructose is sweeter than sucrose (table sugar) and glucose, making it a more efficient sweetener.

2. Taste: Fructose has a unique sweet taste that is often described as "fruity" or "sweet-tart."

3. Solubility: Fructose is more soluble than other sugars, making it ideal for use in beverages and liquid products.

4. Hygroscopicity: Fructose absorbs moisture easily, which makes it useful in retaining moisture in baked goods and other products.

5. Cost: Fructose syrup is generally less expensive than other sweeteners.

Glucose syrup:

1. Sweetness: Glucose is less sweet than sucrose, but it is still sweeter than fructose.

2. Taste: Glucose has a neutral, mildly sweet taste.

3. Solubility: Glucose is less soluble than fructose and sucrose, making it better suited for use in solid or semi-solid products.

4. Hygroscopicity: Glucose syrup absorbs moisture more slowly than fructose syrup, making it less effective at retaining moisture in products.

5. Cost: Glucose syrup is generally more expensive than fructose syrup.

Based on these characteristics, fructose syrup and glucose syrup are used according to their specific properties and the desired outcomes in different food products. Fructose syrup is often preferred in beverages, liquid products, and products where a sweet-tart flavor is desired. Glucose syrup, on the other hand, is commonly used in solid or semi-solid products, such as baked goods, candies, and jams.