Fructose
Fructose – a sweet addition to your business. Its intense flavor and ability to bind moisture give your products a unique character. Discover the potential of Fructose and differentiate your products.
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Technical aspects
Fructose has the highest sweetness of all natural sugars. It is also called fruit sugar because it occurs mainly in fruits, but also in honey, flower nectar or vegetables. Fructose is extracted from sugar cane, sugar beets and corn. The most common source of industrial Fructose is corn, which undergoes a process of starch hydrolysis.
Besides its sweet taste, another important property of Fructose is its ability to absorb moisture; it is an excellent humectant.
| Physical Chemical Analysis | Value |
|---|---|
| Water | ≤ 0.05% |
| Fructose on DS | ≥ 99.5% |
| Percentage on sieve > 400 μm | ≥ 60% |
| Percentage on sieve > 100 μm | ≤ 10% |
| SO2 | ≤ 10 mg/kg |
| Appearance of sample | Ok |
| pH | 5 – 7 |
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Storage period
The storage period of Fructose is 24 months. It should be stored in a cool and dry place.
Packaging
Foodcom S.A. offers Fructose in 25 kg bags, Big Bags and in bulk.
Application
Fructose is used as a strong sweetener and preservative. Because of its hygroscopicity, it is often used to extend the shelf life of baked goods and prevent confectionery from drying out and crystallizing. Baked goods with Fructose also have an attractive color. Fructose also provides a smooth texture to ice cream. In industry, Fructose is also often used in the form of glucose-fructose syrup, a sweetener that gives products good moisture and does not crystallize.
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