date:Oct 30, 2012
spice flavors with HFCS that are masked by sucrose, White says.
HFCS offers flavor stability in low-pH applications like soft drinks, which have an average pH of 3.5. In a sucrose or sugar-sweetened beverage, the bond between the fructose and glucose is hydrolyzed by acid, explains White. This process starts immediately after bottling and continues until it is consumed by the purchaser. The warmer the temperature of storage, the faster this inversion takes place. The more hydrolysis that takes