Crystallized Fructose

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°C). Dissolution is endothermic, leaving a refreshing sensation upon ingestion.

2. Excellent heat resistance (stable below 120°C) and strong acid resistance (stable at pH 3.0-7.0).

3. Low hygroscopicity, easy to store in the crystalline state, and resists agglomeration.