Crystalline Fructose Supplier
- Fructose powder is as a white, crystalline substance, without odor, 120-190% as sweet as sucrose.
- Fructose is hygroscopic – it readily absorbs moisture from the air at relative humidity above 60° C .
- Fructose solubility in water
- Fructose melting point 100 °C; the melting point rises with the rate of heating
- Fructose is a reducing sugar and it easily undergoes the Maillard browning reaction in the presence of amino acids.
- Caramelization of fructose starts at 110 °C
Commercially, fructose is available as a powder (fructose, crystalline fructose, fruit sugar) or syrup (pure fructose syrup).
Fructose powder is as a white, crystalline substance, without odor, 120-190% as sweet as sucrose [17,64-p.275;68].
Fructose is hygroscopic – it readily absorbs moisture from the air at relative humidity above 60° C [64-p.273;68].
Fructose solubility in water at 77 °F (25 °C) is about 400 g/100 mL [68]. Fructose solubility in 95% ethanol at 20° C is about 6 g/100 mL [64-p.274].
Fructose melting point = 216-270 °F (102-132 °C); the melting point rises with the rate of heating [41].
Fructose decomposes at 216-221 °F (102-105 °C) [64-p.273].
Fructose is a reducing sugar [42] and it easily undergoes the Maillard browning reaction in the presence of amino acids [43].
Caramelization of fructose starts at 230 °F (110 °C) [24].
Fructose Specification | |||
Items | Standards | ||
Appearance | White crystals, free flowing, no foreign matters | ||
Fructose Assay, % | 98 | ||
Loss on Drying, % | 0.5 Max | ||
Specific optical rotation | -91.0° – 93.5° | ||
Residue On Ignition, % | 0.05 Max | ||
Dextrose % | 0.5 Max | ||
Hydroxymethyfurfural,% | 0.1 Max | ||
Chloride,% | 0.018 Max | ||
Sulphate,% | 0.025 Max | ||
Color of Solution | Pass Test | ||
Acidity, ml | 0.50(0.02N NaOH) Max | ||
Arsenic, ppm | 1.0 Max | ||
Heavy Metal, ppm | 5 Max | ||
Calcium&Magnesium, | 0.005 Max | ||
Lead mg/kg | 0.1 Max | ||
Total Plate Count ,cfu/g | 100 Max | ||
Mould & Microzyme, cfu/g | 10 Max | ||
Coliform Group, MPN/100g | 30 Max | ||
Salmonella | Absent | ||
E. Coli | Absent | ||
Aerobic bacteria | Max 10^3 | ||
How Much the Calories? 95% of the caloric value of sucrose. (1) Crystalline Fructose can control calorie intake as it is much sweeter than table sugar.
Sweetness Crystalline Fructose has the highest sweetness among naturally occurring sugars.
Its sweetness is 1.3 to 1.8 times that of sucrose.
To reach the same sweetness, its usage can be reduced compared with sucrose.
Sweetness is its most important characteristic against other advantages.
Its sweetness is not fixed, but changes with the temperature.
The lower the temperature, the greater the sweetness.
Flavor Enhancement The taste buds in the tongue perceive fructose firstly compared with glucose and sucrose, and the perception disappears rapidly.Fructose does not mask the flavor release of glucose and sucrose as its peak of flavor release appears before glucose and sucrose. As a result, the flavor of beverage will not be improved and/or maintained by the addition of crystalline fructose.
