The high fructose corn syrup is as sweet as cane sugar. Its sweetness will increase 20-30% when combined and it improves taste of food and beverage. The taste of high fructose corn syrup is close to natural juice with a fresh and sweet taste of fruit. Following are the characteristics and functions:

1. The syrup is sweeter when it is under 40℃，which reaches as high as 1.73 times sweeter than cane sugar. It can be used for cool beverage and other cold food such as sodas, juice, sports drinks, popsicles and ice creams.

2. The high fructose corn syrup is of high solubility that when it is at 20℃, 30℃, 40℃, 50℃, the solubility of fructose is 1.88, 2.0, 2.3, 3.1 times more than cane sugar. Over 70% concentration of syrup can restrain growth of yeast and mold. Only cane sugar can not reach this requirement while 42% high fructose syrup is up to concentration of 77%.

3. Fructose is a kind of amorphous monosaccharide, easily to absorb moisture from the air. Its better property to retain water and resist drying makes the cake fresh and spongy, prolonging shelf life for products.

4. Monosaccharide is a main component of high fructose corn syrup. It can be used for preserved fruit due to small molecule and higher osmotic pressure than disaccharide such as cane sugar, shortening sugaring time. It can also restrain growth of microorganism.  

5. The fructose is easy to break down when heated. The browning color reaction is so-called millard. The colored substance has a special favor, adding a brown surface and a caramel taste.