Fructose. Insulin-independent sweetener. Refers to reducing sugars. The sweetest natural sugar. Sweetness coefficient 1.5-2.0. Crystalline white powder.
Found in honey, fruits and berries. It has a pleasant, natural taste. Hygroscopic. Has a preservative effect. Applications: medicinal products, dietary and diabetic foods, drinks, confectionery (marmalade, candy, waffles), baked goods.
Crystalline fructose is a dry product that is easy to handle and store. Crystalline fructose has low crystallization properties and high solubility.
These properties prevent the curing of the nutritional bars and the crystallization of jam / fruit preparations. Fructose's ability to lower the freezing point in chilled beverages and concentrates enables products that can be cooked with a high solids content and can be dispensed chilled directly from the refrigerator.
Crystalline fructose also has a low water activity and acts as a powerful humectant to prevent drying out of baked goods and food bars. Fructose does not undergo inversion at the low pH levels inherent in drinks and therefore fructose.
MAJOR PHYSICAL BENEFITS
|Form of issue||Loose|