High fructose corn syrup and refined sugar differ significantly in composition, applications, and health properties. High fructose corn syrup (containing 40-55% glucose and 42-55% fructose) is made from hydrolyzed plant materials. It has high solubility (≥78% at 20℃) and moisturizing properties (water activity 0.6-0.7), making it suitable for beverages (enhancing perceived sweetness by 20-30%) and baking (extending shelf life by 2-3 days). Its calorie content is 260kcal/100g, 32.8% lower than refined sugar (387kcal/100g), making it more suitable for health food development. Refined sugar (sucrose purity ≥99.7%) has high crystallinity and promotes the Maillard reaction during baking (browning temperature 150-180℃), but has weak hygroscopicity (water activity 0.3-0.4).
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