Efficient dissolution step
The liquid form can shorten sugar-dissolution operations in continuous beverage blending.
Food Syrups
F55 High Fructose Corn Syrup
A liquid sweetener for continuous beverage and liquid-food production, supporting direct blending and pumping.
An industrial liquid sweetener for carbonated drinks, flavored beverages, tea bases and liquid foods.
- Form / grade
- F55 beverage syrup · Liquid-food applications · Project packaging formats
- Typical applications
- Carbonated and flavored beverages · Tea, coffee and beverage bases · Sauces, dressings and liquid foods
- Quality documents
- F55 HFCS product specification · Batch COA
- Project starting point
- MOQ is confirmed against packaging, delivery region and supply cadence
From product positioning to formulation evaluation
Product overview
F55 High Fructose Corn Syrup can serve as a principal sugar source in beverages and liquid foods and enter blending, metering and continuous dosing directly. Grade confirmation covers fructose content, solids, color, acidity, viscosity and microbiology.
F55 HFCS combines liquid dosing with effective sweetness delivery for lines requiring rapid blending, consistent metering and large-batch preparation.
Fructose content, solids, sugar profile, color, acidity and microbiological limits are subject to the confirmed product specification. Finished labeling and destination-market requirements are checked in parallel.
Direct sweetness contribution
Can serve as a principal sugar source and be combined with sucrose, Glucose Syrup or other sweeteners.
Scalable procurement
Packaging, unloading, storage and rolling forecasts can be integrated into an industrial supply plan.
Processing & formulation value
Applications
Carbonated and flavored beverages
Provides liquid sweetness and solids in beverage formulation.
- Share target sweetness, acidity and sugar-source structure
- Confirm blending, filtration, thermal treatment and filling
- Validate finished flavor and shelf-life performance
Tea and coffee bases
Supports standardized sweetness in factory-made bases and store-supply systems.
- Assess sweetness in tea, coffee and dairy bases
- Confirm hot, cold and dilution conditions
- Plan pack size around dosing frequency and use rate
Sauces and liquid foods
Contributes sweetness, solids and body alongside salt, acids and hydrocolloids.
- Confirm heating, homogenization and filling conditions
- Track viscosity, color and flavor changes
- Validate system stability through storage studies
Initial R&D and sourcing review
Selection & specifications
Use this information for initial selection. Commercial grades, limits and test methods follow the formally confirmed specification.
| Core attributes | Fructose content, solids, sugar profile, color and acidityLimits are subject to the confirmed product specification |
|---|---|
| Formulation inputs | Beverage type, target sweetness, acidity and other sugar sources |
| Process focus | Blending, filtration, thermal treatment, filling, storage and pumping |
| Supply route | Packaging, unloading connection, tank and monthly demand |
| Market requirements | Sales region, ingredient name and required documents |
From sample to scaled supply
Packaging, storage & delivery
Share the end use, target parameters, expected volume and delivery region so grade, packaging and supply terms can be confirmed efficiently.
- Grades & specifications
- Fructose content, solids, sugar profile, color, acidity and other limits are subject to the confirmed product specification
- Batch documents
- A batch COA is available; test items follow the confirmed grade
- Packaging
- Packaging is confirmed against unloading, storage, dosing, logistics and order requirements
- MOQ & samples
- MOQ is confirmed against packaging, delivery region and supply cadence
- Storage
- Store sealed and control use temperature for the process; conditions are subject to the confirmed product specification and pack label
- Shelf life
- Subject to the confirmed product specification and batch label
Systems & certifications
Quality & documents
Document version, product applicability and certification scope are verified by the sales team for each project.
ISO 9001ISO 22000FSSC 22000
F55 HFCS product specification
Lists the confirmed grade's sugar profile, physicochemical, microbiological, packaging and storage requirements.
Available after beverage process and supply route are confirmedBatch COA
Reports release-test data for the delivered batch.
Available with the batch or through the procurement workflowLiquid-sugar supply worksheet
Aligns packaging, unloading, tank storage, hygiene management and rolling demand.
Coordinated during quotation and supply assessment- Fructose content, solids, sugar profile, color, acidity and microbiological limits are subject to the confirmed product specification.
- Storage temperature, hygiene management and circulation affect handling and should be confirmed before supply.
- Finished sweetness, flavor and shelf life require validation across formulation, process and packaging.
Before your inquiry
Procurement FAQ
What data is needed for an F55 inquiry?
Share the beverage category, formulation sugar sources, target sweetness, monthly demand, packaging or unloading route, storage conditions and sales region.
What are the fructose content and solids?
Both limits and their test methods are subject to the mutually confirmed product specification, with batch results reported in the COA.
Can F55 connect to an existing liquid-sugar system?
The tank, piping, pump, temperature and hygiene program need review before packaging and delivery conditions are confirmed.
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Discuss F55 High Fructose Corn Syrup
Share the end product, formulation target, expected volume and sales market so our technical and sales teams can confirm the grade, samples and documentation.
sales@seyzo.cn