Crystallized fructose: a new source of healthy sugar

Crystallized fructose: a new source of healthy sugar

Crystallized fructose, also known as ketohexose, is a naturally occurring sugar known as a "new source of healthy sugar". Its sweetness ranks among the best in sugar products, about 1.3-1.8 times that of sucrose. Pure fructose is in the form of colorless needles or triangular crystals, so it is called crystallized fructose. It is an odorless white crystalline powder, stable to light and heat, but hygroscopic.

From the perspective of metabolic characteristics, crystallized fructose is metabolized faster than glucose in the human body, is easily absorbed by the body, is not dependent on insulin, and has little effect on blood sugar. This characteristic makes it suitable for patients with glucose metabolism and liver dysfunction to supplement energy. Not only that, crystallized fructose can inhibit excessive storage of human fat when eaten with fat. At the same time, it also has the characteristics of promoting the reproduction of beneficial bacteria, improving intestinal function and metabolism, promoting calcium absorption, and not causing tooth decay. Even diabetics, obese people, and children can eat it with confidence.

Unique functional characteristics of crystallized fructose

Low calorie and nutritional value: Crystallized fructose is low in calories and does not cause an increase in blood sugar concentration or stimulate insulin secretion. It also has the characteristics of promoting calcium absorption. It can be digested and absorbed by the small intestine like sucrose and maltose, and is a source of nutrition for the human body.

Hygroscopicity and water retention: When crystallized fructose retains molecular crystal water, it is very stable. After absorbing 6% - 12% water, it neither releases nor absorbs water. This characteristic can inhibit food dehydration and starch aging, keep the product soft, and extend the shelf life.

Maillard reaction: Since crystallized fructose contains aldehyde groups, it can react with amino compounds to undergo Maillard reaction (non-enzymatic browning reaction), thereby coloring baked goods.

Freezing point depression ability: Crystallized fructose has a strong freezing point depression ability. When used in frozen foods, it can enhance the taste and scoopability.

Characteristics of inhibiting dental caries: Experiments have shown that crystallized fructose is not easily converted into acid by streptococci in the mouth, so it does not cause dental caries.

Non-crystallization: Crystalline fructose sold in a crystalline state is difficult to recrystallize once it dissolves in food. This property makes it possible to use it in soft pastries with high moisture content in the future.

Sweetness advantage: The sweetness of crystallized fructose is about 1.8 times that of sucrose, which can reduce the calorie content of the product without reducing the sweetness of the product.

Shelf life stability: Unlike sucrose, crystallized fructose will not decompose under acidic conditions, so the sweetness and flavor of the finished product will not easily go bad during extended storage.

Enhanced flavor: The flavor release peak of crystallized fructose appears before glucose and sucrose, which will not mask the release of fruity aroma and can better reflect the flavor of fruits.

Synergy with other ingredients: When crystallized fructose is used in conjunction with other sugars or sweeteners, it can enhance the sense of sweetness and improve the sweetness of food and beverages, while maintaining the softness of baked foods and the low viscosity of beverages.

Wide application of crystalline fructose

In food production and processing: as an ingredient source, we can see it in ordinary food and beverages. For example, in beverages, crystalline fructose can be used as a sweetener for various beverages such as carbonated beverages, fruit juice beverages, and tea beverages. It has high sweetness and better solubility and stability; in the baking field, it can be used as a sweetener for baked foods such as bread and cakes, while improving the toughness and fluffiness of the dough, and increasing the taste and quality of baked products; in ice cream making, it can prevent ice cream from crystallizing, increase sweetness and improve taste; in other food processing fields such as pastries, chocolate, candy, and canned food, it can be used as a sweetener or preservative, and can improve the taste and quality of food.

In terms of special nutritional foods: it is often used as the main raw material for making low-energy health foods, nutritional products, health products, infant foods, and even health foods for special groups of people.

In terms of commonly used cooking foods at home: it can be used as cooking sugar.

Medical aspect: Crystalline fructose has been included in the pharmacopoeia of Europe, America and other countries, as an oral agent or injection, especially used as a sugar substitute by diabetic patients to regulate nutritional balance.