This product is classified as high-fructose corn syrup, as standardized (fructose 50% to less than 90%) by the Japanese Agricultural Standards.

It is a syrup primarily composed of fructose and glucose, containing approximately 55% fructose and 40% glucose.

The strength of sweetness is same as that of sugar.

However the quality of its sweetness is different from sugar, with a clear, refreshing sweet taste.

Its distinguishing physical properties include high moisture retention and high osmotic pressure.