Product Description
Fructose is the most common ketohexose. Its pure form appears as colorless crystals, and its aqueous solution is a viscous liquid. Fructose is found in honey and fruits, and combines with glucose to form sucrose for daily consumption. Fructose contains 6 carbon atoms, is also a monosaccharide, and is an isomer of glucose. It exists in a large amount in free state in fruit juices and honey. Naturally occurring fructose exists in the form of free D-fructose. Under natural conditions, fructose exists in the form of an oily viscous liquid rather than in the form of crystals. form exists.
Product Parameters
At present, Fructose products initially appeared in the food field as substitutes for sucrose. Fructose products are used in many
areas of food processing:
1. Frozen food Fructose's sweetness increases at low temperatures, and its freezing point is low, so it has good performance in controlling the formation of ice crystals. Therefore, it is often used in ice cream, ice cream, etc. However, when producing popsicles, it should be mixed with sucrose, otherwise the freezing speed will be slow.
2. Sports drinks and energy drinks It takes advantage of the characteristics of fast fructose absorption and metabolism, which can quickly replenish energy to the body. Crystallized fructose is the basic ingredient in these drinks. In addition, fructo-oligosaccharide is a pure natural sweetener with good taste and lower sugar content than sucrose. It can not only ensure a certain sweetness and high dietary fiber content in
drinks, but also reduce the calories of drinks and will not cause blood sugar after drinking.
3. Powder canned drinks/solid powder food Because crystallized fructose has good solubility, foreign countries have used this feature to improve the original powdered beverages. In addition, it can also be added to powdered foods with instant requirements, such as corn flakes, oatmeal, etc.
4. Baked Goods Bread is a food fermented by yeast. Yeast uses fructose and glucose to ferment the fastest. When fructose syrup replaces sucrose, the fermentation time of bread is shortened, the taste is soft and soft, and the shelf life can be extended.
5. Candied food
Fructose is used in candied foods such as preserved fruits, jams, jelly, canned fruits, and candied fruits. Because it has a higher osmotic pressure than sucrose, it can prevent the juice from flowing out of the fruit and help maintain the flavor of the fruit.
6. Nutritional wine
In nutritious wines such as fruit wine and sparkling wine, fructose is now widely used. Fructose has good solubility and will not obscure the flavor of the wine itself.
| Item Name |
Fructose |
| Appearance |
White crystalline powder |
| Odor |
Taste sweet and odorless |
| Clarity |
Clear |
| Fructose content (%) |
99.7 |
| Sulphated ash (%) |
0.01 |
| Chloride (%) |
<0.01 |
| Acidity (%) |
0.28 |
| Loss on drying (%) |
0.11 |
| Insoluble impurities (mg/kg) |
4 |
| 5-Hydroxymethylfurfural (%) |
0.004 |
| Total plate count (cfu/g) |
<10 |
| Coliform (cfu/g) |
<30 |
Detailed Photos
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