Abstract

High fructose syrups are obtained from Jerusalem artichoke tubers and other naturally-occurring inulin-containing materials by extraction of the inulin and any related fructans from the tubers with water, elimination of some low molecular weight nitrogenous species and minerals from the aqueous extract by ultrafiltration, enzymatic hydrolysis of the inulin to fructose and glucose, separation of the reducing sugars from higher molecular species by ultrafiltration, and evaporative concentration of the purified reducing sugars solution to a syrup. The processing also removes colorants initially present in the aqueous extract. The dissolved solids in the syrup comprise at least 90 wt % reducing sugars and these sugars are constituted at least 60 wt %, often at least 75 wt %, by fructose with the balance glucose. The syrup is suitable for blending with 42 wt % fructose corn syrup to form the commercially-desirable 55 wt % fructose syrup and is obtained in much simpler and less expensive manner than conventional 80 to 90 wt % fructose corn syrup.