Fructose in the food industry as a substitute for sucrose first appeared. Because fructose products have incomparable performance advantages of sucrose, fructose products gradually completely or partially replace sucrose in many fields of food processing. The purpose of this substitution is not only to solve the problem of sweetness, but also to improve the performance, flavor and taste of products.
Fructose increases sweetness at low temperature, and its freezing point is low, so it has a good control over the formation of ice crystals，Therefore, high fructose corn syrup is more suitable for ice cream, ice cream and other frozen foods.
(2)Sports drinks and energy drinks.
Crystalline fructose is an essential ingredient in sports and energy drinks.
3) Cool drinksFructose is mainly used in cool drinks. In order to ensure a good cool taste, a large amount of direct crystalline fructose is used.
4) Powder canned beverage,
Crystalline fructose has good solubility,Developed a variety of nutritious, energy and cooling powdered beverages in bags or cans.
5) Low-calorie drinks
The low calorific value beverage can be prepared by using fructose and other sweeteners. With little or no use of sucrose, the calorific value of the drink is lower and the taste is not impaired.
6) solid powder food
Crystalline fructose can be used as a sweetener and added to the powder food with the requirement of instant dissolution, such as jade rice flakes, oats, etc. It can give full play to the advantages of high sweetness, solubility and good taste of crystalline fructose.
Coat the surface of the bread with a mixture of HFCS or crystallized fructose-sucrose solution. This bread is easy to color, the surface layer of a layer of yellow, beautiful and good flavor.
In soft cakes and sandwich cakes, the cakes made from high fructose corn syrup have better quality and longer shelf life due to the good moisture retention of fructose
9) Sugar stains.
The use of fructose in preserved fruit, jam, jelly, canned fruit, preserves and other sucrose preserved food, because of the higher osmotic pressure than sucrose, can prevent the fruit juice back out of the fruit, to maintain the fruit flavor.
10) Application in dairy products.
Fructose used in yoghurt can sweeten and enhance flavor, reduce the amount of juice, reduce the cost, and reduce the calories of the product
11) nutrition wine
Fructose has been widely used in fruit wine, medicinal wine, sparkling wine and other nutritional wines. Fructose has good solubility and will not obscure the aroma of wine itself
|Appearance||White crystalline powder|
|Appearance of solution||clear and colourless|
|Acidity or alkalinity||Conforms.|
|Specific optional rotation||-91.0 ~-93.5°|
|Calcium and magnesium||≤0.005%|
|Loss on drying||≤0.5%|
|Storage||in the shade|