Top 10 Uses for Crystallized Fructose

Crystalline Fructose is made from high-quality cornstarch through liquefaction, saccharification, isomerization, chromatographic separation, crystallization, centrifugal separation, and drying. Without additives and pigments, it is a new generation of sweeteners and healthcare products that have developed rapidly in recent years.  Crystalline Fructose is beneficial and harmless to the human body. It is suitable for people of any age to eat, and it is also possible to eat it frequently. It does not stimulate human insulin and protects liver cells: it can inhibit the growth of harmful bacteria and is beneficial to the metabolism of sugar nuclei and fat in the human body. 

Diabetes, arteriosclerosis, hypertension, coronary heart disease, cerebrovascular disease, obesity, and other patients have a good adjuvant therapeutic effect, and it has obvious functional healthcare effects on infants, pregnant women, the elderly, and the weak. 

As a new type of sweetener, crystalline fructose has characteristics that are different from other sweeteners, such as pure sweetness, high sweetness, high purity, and obvious health benefits. The sweetness of crystalline fructose is about twice that of sucrose; the purity is over 99.5%; the taste is sweet and refreshing and it balances blood sugar. 

Crystalline Fructose Uses:

In the food industry, it is used as a high-sweetness sweetener, sweetness synergist, humectant, and flavor enhancer, and has the characteristics of high osmotic pressure, low active water, and lower freezing point. 

1. Sweetness

Crystalline fructose is the sweetest of all nutritive sweeteners. Fructose is approximately 1.2-1.8 times sweeter than sucrose in most food applications. 

2. Flavor enhancement 

The flavor release of crystalline fructose appears before glucose and sucrose, and will not cover the release of a fruity aroma, so it can better reflect the flavor of the fruit.

3. Synergy with other ingredients

If crystalline fructose is used in conjunction with other sugars or sweeteners, it can enhance the perception of sweetness, and improve the sweetness of food and beverages, while maintaining the softness of baked goods and low viscosity of beverages. 

4. The stability of the shelf life 

Unlike sucrose, crystalline fructose does not decompose under acidic conditions, so the sweetness and flavor of the finished product are not easy to lose taste during prolonged storage. 

5. Not easy to crystallize 

If it is sold in crystalline form and has been dissolved in food, it is difficult to recrystallize. This characteristic makes it possible to use it in soft pastries with higher moisture content in the future. 

6. Moisturizer 

Fructose absorbs and holds water, so it can replace sorbitol and glycerol in foods and enhance flavor. Can be used in low-moisture cereal bar products. 

7. Surface coloring 

The most attractive features of baked goods and baked goods are the tan surfaces and the attractive aroma released by the chemical reaction of raw sugar and amino acids. Fructose is the most reactive monosaccharide. 

8. Freezing application 

Fructose maintains the integrity of frozen fruit by controlling moisture and preventing the formation of damaging ice crystals that can destroy delicate fruit tissue. 

9. Low glycemic index 

The low glycemic index is the most respected measure of food safety for diabetics. The metabolism of fructose is different from that of sucrose and has little effect on blood sugar, so the glycemic index is low. Compared with glucose and sucrose, it is a more suitable sugar source for diabetics. 

10. Not easy to cause caries 

Among the main sugars, the only proven health risk is dental caries, and among all sugars, fructose is the least likely to cause dental caries.  The main application areas of crystalline fructose include low-calorie products, flavored drinks, carbonated drinks, sports and energy drinks, chocolate milk, breakfast cereals, baked goods, yogurt products, preserved fruits, preserves, etc.