Non GMO 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 hexose monosaccharide. It is an organic compound. Its general chemical formula is C6H12O6. The molar mass of fructose is 180.16 g/mol. The melting point is 103°C. It is crystalline, water-soluble, and sweet tasting.Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose.Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH). Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.
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 | ||
What are the Uses?
Pure crystalline fructose has been used as a nutritive sweetener in foods and beverages.
Also, it can be used as a humectant in cosmetics.
Food
From the FDA’s information, crystalline fructose is used as a flavor enhancer, flavoring agent or adjuvant, formulation aid, nutritive sweetener, processing aid, solvent or vehicle, stabilizer or thickener and texturizer in food.
Crystalline fructose has good hygroscopicity and can be used in the processing of foods that need to be moisturized, such as bread and cakes. Crystalline Fructose retains water in bakery products and so prolongs the shelf life. In the bakery, it can also partially replace sucrose to accelerate Maillard reactions which are the chemical reactions between amino acids and reducing sugars. Crystalline Fructose produces an attractive brown color and aroma after baking.
Beverage
Crystalline fructose is a table sugar substitute as it improves and/or maintains flavor and has a low glycaemic index in beverage. The application such as in dry mix beverages, enhanced or flavored vitamin water, carbonated beverages, sports and energy drinks and etc.
Diabetic
Food Crystalline Fructose is suitable for diabetics as its low glycemic response.
Others
Due to its sweetness, flavor enhancement and water retention properties, crystalline fructose can replace sorbitol and glycerol in foods, and it can improve the taste. Crystalline Fructose can also be used in cereal bars, frozen foods, low-calorie products, chocolate milk, yogurt, ice-cream and confectionery.
Cosmetics
Per the “European Commission database for information on cosmetic substances and ingredients”, it functions as a humectant agent in cosmetic and personal care products.
