Good Quality Fructose Crystalline powder
- 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
Fructose is a ketohexose monosaccharide with a chemical formula of C6H12O6. It is the sweetest of all the natural carbohydrates. When combined with glucose, it forms the disaccharide sucrose.
Fructose is a 6-carbon polyhydroxyketone.Crystalline fructose adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding. In solution, fructose exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).
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 | ||
Nutrition Facts for Fructose:
Calories per gram = 3.6
Glycemic index (GI) for a 25 g portion = 11
Sweetness, relative to sucrose = 120-190%
Net carbs = 100%
Fructose Physical properties:
1.Commercially, fructose is available as a powder (fructose, crystalline fructose, fruit sugar) or syrup (pure fructose syrup).
2.Fructose powder is as a white, crystalline substance, without odor, 120-190% as sweet as sucrose.
3.Fructose is hygroscopic – it readily absorbs moisture from the air at relative humidity above 60° C .
4.Fructose solubility in water at 25 °C is about 400 g/100 mL
5.Fructose melting point 100 °C; the melting point rises with the rate of heating
6.Fructose decomposes at 100°C.
7.Fructose is a reducing sugar and it easily undergoes the Maillard browning reaction in the presence of amino acids.
8.Caramelization of fructose starts at 110 °C
