| Customization: | Available |
|---|---|
| CAS No.: | 7660-25-5 |
| Formula: | C6h12o6 |
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Crystalline fructose is a white granular crystal extracted from corn by high-tech biology. It is widely used in cans, beverages, and products. There are many types of powdered sugar. It is a good substitute for sucrose in food processing products. Is crystalline fructose, which is easily absorbed. Crystalline fructose, like sucrose, is a natural sugar. It is different from some artificial sweeteners with high chemical action. Crystalline fructose is extracted from corn by biological enzyme technology. It is a green and healthy glycogen. The sweetness is 1.5--1.8 times that of sucrose.
Crystalline fructose is high in sweetness and low in calories, and fructose is often used in health drinks to reduce the solid content of sweeteners. Mixing fructose with other sweeteners such as glucose, sucrose, and aspartame has a sweetening effect, which can reduce the cost of sweetening materials.
| Items | Specifications |
| Appearance | White crystal or crystalline powder |
| Odor | pleasant |
| Clarity | Clear |
| Fructose content (%) | 98.0-102.0 |
| Sulphated ash (%) | ≤0.05 |
| Chloride (%) | ≤0.01 |
| Acidity (%) | ≤0.50 |
| Loss on drying (%) | ≤0.50 |
| Insoluble impurities (mg/kg) | ≤20 |
| 5-Hydroxymethylfurfural (%) | ≤0.005 |
| Total plate count (cfu/g) | ≤3000 |
| Coliform (cfu/g) | ≤30 |
1. The sweetness of fructose increases at low temperature, and the freezing point is low, which has good control over the formation of ice crystals. Fructose is therefore better used in frozen foods such as ice cream and ice cream bars.
2. Fructose is absorbed and metabolized quickly in the body, which can quickly replenish energy to the body. Crystallized fructose is an essential ingredient in sports and energy drinks. This drink can be used for physical exercise, physical labor or fatigue.
3. The use of fructose in preserved fruit, jam, jelly, canned fruit, preserves and other sugar-stained foods can prevent fruit juice from backsliding out of the fruit and help maintain fruit flavor. Fructose also has an affinity with fruit, which also prevents fruit flavor from coming back, helping to preserve fruit flavor.
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