CRYSTALLINE FRUCTOSE

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CRYSTALLINE FRUCTOSE

Crystalline fructose is a dry product, convenient to use and to store. It has clear and very sweet taste, without odor. Fructose is a natural sweetener and functional ingredient, which is well absorbed by human organism and which related to the less consumption of carbohydrates. Crystalline fructose is permitted for use by persons controlling body weight and diabetic patients. It has a low crystallisability and high solubility, and acts as a powerful moisturizer to prevent food products from drying out. Fructose perfectly preserves the aroma and sweetness of the product throughout its shelf life. The best way to use crystalline fructose is in the products consumed in cold conditions.

Functions:

Natural sugar substitute
Low glycemic index
Synergy with other sweeteners
Flavor enhancer for fruit/berry flavor
Taste enhancer
High solubility
Hygroscopic and humectant properties
Active in melanoidin formation
Anticariogenic properties

CRYSTALLINE FRUCTOSE APPLICATION AREA

Baked goods	Dairy products	Confectionery	Functional foods	Sauces & toppings	Processed fruit & vegetables	Beverages	Baby food	Frozen foods
Baked goods	Yogurts	Gums and jellies	Dietary products	Sweet sauces and dressings	Canned fruits & vegetables	Sport drinks	Sweet porridge	Industrial frozen foods
Microwaveable baked goods	Puddings	Caramels and candies	Reduced calorie foods	Fruity toppings	Jams	Energy drinks	Fruit and vegetable purees
Bakery fillings	Other dairy desserts and drinks	Gelatins and liquid fondants	Diabetic foods	Chocolate toppings	Fruit preserves	Enhanced waters and drink concentrates	Milk mixtures
Creams		Marmalade	Sugar-free foods	Clear structure	Industrial fruits & vegetables preparation	Instant / powdered beverages
		Chocolate				Soft drinks
						Fruit juices

CRYSTALLINE FRUCTOSE MAIN BENEFITS

crystalline fructose has a mild and clean taste without aftertaste;
intense sweetness, that allows to use it in small doses;
provides calorie reduction with potential cost savings;
provides the added health benefit of a low glycemic index (GI);
synergism with other sweeteners, enhances their effect;
prolongs the shelf life of products;
flavors enhancement, such as fruit, spices, chocolate, caramel, cinnamon and other sweet and fruity flavors;
effective moisture binding prevents products from drying out;
increased osmotic pressure and solubility;
imparts a golden brown color in food products where browning is needed;
allows the development of innovative confectionery saccharose-free products.