Crystalline Fructose Sweetener

Introduction

Crystalline Fructose (also called D-fructose or fructose) is a white crystalline solid with a high degree of crystallinity and a sweet taste. It has high solubility, dissolves quickly in water, and can also be dissolved in organic solvents such as alcohol and ether. Crystallized fructose is a atural, simple sugar found in many plants and fruits.

Physicochemical Property

1. The sweetness is 1.2-1.8 times that of sucrose, making it the sweetest natural sugar in nature.

2. The melting point is lower than sucrose, 103-105°C.

3. The solubility in water is higher than glucose and sucrose, and it can be dissolved in ethanol.

4. It is highly hygroscopic and becomes sticky after absorbing moisture.

5. Fructose has the highest stability at pH 3.3, and its thermal stability is lower than that of sucrose and glucose.

6. It is a reducing sugar and can produce Maillard browning reaction.

7. Non-cariogenic.

8. The caloric value is 4.1Kcal/g.

Physiological Property

1. Fructose is an important energy substance for the human body.

2. Quickly eliminate fatigue, enhance human endurance and improve metabolism.

3. Reduce the burden on gastrointestinal function. Fructose is a simple sugar that does not need to be digested and can be absorbed directly.

4. Low GI, good for controlling blood sugar and do not require insulin control for metabolism.

5. The amount of glycogen produced by fructose is 3 times that of glucose, which is beneficial to activating liver function;

6. Fructose is more easily replaced by protein in the body, reducing postoperative protein loss and conducive to recovery after surgery;

7. Fructose is the most effective sugar against the increase in blood alcohol. It decomposes alcohol quickly and is suitable for hangover relief.

8. Fructose is not a suitable substrate for oral microorganisms and does not cause dental caries.

Applications

1. Beverage: Mixed with other sweeteners, it has the effect of intensifying sweetness, while enhancing the sweetness and natural juice flavor of drinks. Consuming fructose before exercise does not cause hypoglycemia.

2. Dairy Foods: Sugar enhances the texture, aroma, consistency and fruity flavor of yogurt and dairy desserts. Adding fructose to the recipe reduces the amount of necessary flavoring agents and maintains the natural fruit flavor in the product. Fructose added to frozen yogurt, ice cream, and juice has the feature of the inhibition for freezing point , which makes the product soft, delicious, and easy to be scoop out.

3. Jam and others: The hygroscopic properties help cakes stay moist and fresh for a long time, and cookies or cakes added with crystalline fructose have a pleasant tan color and good chewiness.

4. Sugar-free Functional: Since fructose has a low glycemic index and requires less insulin than other sugars, it is very helpful for type II diabetes and obese people. It can be used as food for diabetics, nutritional food for the elderly and patients. As a good source of energy, fructose does not cause a sharp rise in blood sugar levels. It provides energy while helping to consume glycogen, which is good for improving endurance.

Fructose decomposes alcohol quickly and is suitable for hangover products.

5. Baked Food: The sweetness, aroma, stickiness and fruity flavor can be significantly improved in jams and jellies after fructose addition. It is added to the fruit at the early stage of fruit processing without adding water, which reduces the processing time. is conducive to food preservation, and can maintain the fruit texture and flavor of the product.