Crystalline Fructose
25kg Bag or 1000kg Bulka Bag
Crystalline Fructose is a natural sugar and food additive. It is defined as a nutritive sweetener because it contains calories.
Fructose is the sweetest naturally occurring sugar that is found in fruits, vegetables and honey and is produced from corn or sugarcane. It is widely used as a nutritive sweetener in food and beverage due to its functional properties and health benefits.
CRYSTALLINE FRUCTOSE - COST SAVINGS
The flavour enhancing capability of Crystalline Fructose brings huge benefits and business opportunities for food manufacturers. Crystalline Fructose offers vital cost savings especially for food and beverage manufacturers looking to develop new products, improve food flavour and quality.
However, crystalline fructose has excellent flavour-enhancing properties to many types of flavours in both sweet and savoury areas such as fruits flavour, chocolate, coffee, dairy and savoury flavours over fructose syrup and sucrose.
Typically, Crystalline Fructose has a higher cost per kilogram than Sucrose, applying Crystalline Fructose together with Sucrose (ratio 1:2) helps boost flavour intensity and profile. This allows the manufacturers to reduce flavour dosage by 10% to 30% and achieve a cost-saving of at least 15%, depending on different flavours and cost per kilogram.
Crystalline Fructose offer far more than just sweetening as a key component to sugar and calorie reduction solutions:
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A blend of 50/50 fructose and sucrose achieves 28% more sweetness than sucrose alone, enabling lower calories and lower added sugars on the ingredient label
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Reduce the glycaemic response by 81% compared to glucose
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Enhance flavour perception by 15% or more depending on the application
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Increase humectant and shelf life by 10%
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Provide exceptional solubility for use in beverages
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Depress freezing point by as much as 40% versus sucrose
CRYSTALLINE FRUCTOSE - ENHANCING FOOD & BEVERAGES
Fructose has a unique sweetness response compared to other sugars like sucrose or dextrose. Sweetness appears very quickly, is very intense and then dissipates quickly to provide a very clean, refreshing mouthfeel with no aftertaste.
This gives you the opportunity to formulate products with reduced levels of added flavours and other ingredients, which can provide a cost benefit.
Figure 1: Sweetness profile of Fructose, Dextrose and Sucrose (Table Sugar).
Combining Crystalline Fructose and Sucrose provides synergy to Sucrose of both Flavour and Sweet Taste. The sensory evaluation in Figure 1 showed that the combination of fructose and sucrose (ratio 1:2) helps intensify and prolong both
sweetness and flavour of food and beverages.
CRYSTALLINE FRUCTOSE = LONGER SHELF LIFE / IMPROVED HUMECTANCY
By reducing crystallization risk and controlling moisture migration, Fructose can extend the shelf life of your product. Fructose is one of the most effective monosaccharides for binding moisture. It provides excellent humectancy to maintain a soft and chewy texture over time without hardening.
Figure 2: Storage Weeks.
In a sample granola bar, substituting Fructose for Honey and Brown Sugar reduced water activity to 0.48 from 0.56 and held the moisture content at just 4.8%. This provided improved texture and extending shelf life by ~10%.
Crystalline Fructose provide the ideal combination for many baked goods and other intermediate moisture applications: Low tendency to recrystallize, High solubility, Superior humectancy.
Crystalline Fructose is widely used in Ice-Cream Manufacturing
In ice cream, fructose, whether crystalline or in high fructose corn syrup, provides a strong but briefly perceived sweetness that complements fruit and spice flavours. Compared to sucrose, fructose, and dextrose, work better in ice cream because they have a lower molecular weight. This means the ice cream will have a lower freezing point, making for a softer product due to less frozen water in the mix.
Crystalline Fructose is widely used in Sports / Energy Drinks
It is common to find fructose used in combination with another sugar like glucose in sports drinks; the 2:1 glucose to fructose ratio is suggested to be the best for sports drinks. Crystalline fructose is also sometimes used to mask the taste of other sweeteners.
Crystalline Fructose is widely used in the Bakery Industry
Crystalline Fructose retains water in bakery products and so prolongs the shelf life. In the bakery, it can also partially replace sucrose to accelerate Maillard reactions which are the chemical reactions between amino acids and reducing sugars. It produces an attractive brown colour and aroma after baking.
