Crystalline Fructose(NON-GMO), the sweetest of sugars, is derived from glucose.Crystalline fructose has high relative sweetness, high solubility, lower water activity and low calorie.It is used as a sweetener in food ,beverages and yogurts,bakery products etc.
Test Item
Standard
Appearance
White crystals
Insoluble in water,mg/kg
≤20
Fructose content,%
≥99.0
Loss on drying,%
≤0.5
Acidity,/ml
≤5.0
Sulphated ass,%
≤0.05
Chloride,%
≤0.01
5-hydroxymethylfurfural,%
≤0.005
Lead,mg/kg
≤0.5
Bacterium total, cfu/g
≤3000
Yeast and moulds,cfu/g
≤25
Coliforms,MPN/100g
≤30
Salmonella
Negative
Staphylococcus aureus
Negative
Sweetness: crystalline fructose is as 1.8 times sweet as sucrose.
Low GI value: Crystalline fuctose GI value is 19, it's a low GI value sweetener, it can be used to make foods for diabetics
Crystalline fructose can not be substrates of microorganisms( change especially streptococcus) in mouth, it can not accelerate microorganism bodies accumulation, therefore can not cause teeth decay.
Foods and Beverages/Baked Goods/Confections/Sports Drinks:
Crystalline fructose is also used to sweeten foods and beverages. Because fructose is naturally sweeter than sugars such as glucose and table sugar, crystalline fructose is one of the sweetest sugar substitutes available. It is also can be used in confections and sports drinks with low calorie.In baked goods,it improves texture and stability in baked goods and browns to create a nice color.Its high solubility and low aW (water activity) content help extend shelf life and keep the glycaemic index low.
