Definition
This monosaccharide is made from corn starch through enzymatic hydrolysis (to produce glucose), isomerization (to convert glucose to fructose), refining, purification, and crystallization. It appears as white, needle-shaped or granular crystals, with a sweetness approximately 1.2-1.8 times that of sucrose. With zero added sucrose, it is suitable for food and health supplements.
Benefits
1. Flavor Enhancement: It provides a pure sweetness that enhances the flavor of fruits, dairy products, and other ingredients, masking any slight bitterness.
2. Metabolic Characteristics: It is primarily metabolized in the liver and is not insulin-dependent (GI≈23). It raises blood sugar more slowly than sucrose, making it suitable for those seeking glucose control.
3. Low-Temperature Stability: It is sweeter at low temperatures, making it suitable for frozen foods. It also resists crystallization, improving food texture.
Applications
1. Food: Beverages (zero-sugar juices, carbonated drinks), baked goods (cakes, cookies), frozen desserts (ice cream), jams (sweetening and color protection);
2. Health: Low-GI meal replacement powders, sports nutrition supplements (quick energy supply);
3. Condiments: Sugar-free jams, low-sugar sauces (balanced flavor).
Physical Properties
1. Easily soluble in water (solubility approximately 375g/100mL at 20℃). Dissolution is endothermic, leaving a refreshing sensation upon ingestion.
2. Excellent heat resistance (stable below 120℃) and strong acid resistance (stable at pH 3.0-7.0).
3. Low hygroscopicity, easy to store in the crystalline state, and resists agglomeration.
