Crystalline Fructose
Fructose (aka fruit sugar) is a sweetener (a monosaccharide) naturally found in fresh fruits, vegetables and honey. It has a sweetness range of 130 to 180 compared to sucrose at 100, thus is the sweetest natural sugar around. A unique and innovative scientific process enables us to offer a Non-GMO crystalline fructose manufactured from pure sugar with a purity level above 99.5%.
Fructose Facts:
• Fructose is sweeter than table sugar! Less is needed for the same degree of sweetness, resulting in real calorie savings.
• Fructose has a low Glycemic Index (GI), which is useful in formulating foods with a low glycemic content.
• Crystalline Fructose offers unique benefits when used in a variety of products, including improved texture, taste and stability.
For more information on fructose please visit www.fructose.org as published by the Calorie Control Council.
Benefits of Fructose:
• Sweetness
Fructose is the sweetest of all nutritive sweeteners. It has roughly 1.2 times the sweetness of sucrose in most food applications.
• Flavor Enhancement
Its sweetness perception peaks and falls earlier than that of glucose and sucrose, unmasking fruit and spice flavors.
• Ingredient Synergy
The interaction of fructose with other sweeteners and starches creates a synergy that boosts sweetness, viscosity or cake height (in baked goods) of foods and beverages.
• Shelf Life & Stability
Fructose does not hydrolyze in acidic conditions like sucrose, therefore the sweetness and flavor profile of finished products remains stable over extended storage periods.
• Solubility/Resistance to Crystallization
While sold in crystalline form, fructose re-crystallizes with difficulty once it is dissolved in foods. This attribute makes the production of soft cookies possible.
• Humectant Feature ("Humectancy")
Fructose binds and retains moisture so well it can replace sorbitol and glycerin in foods to improve taste. A good example is low-moisture granola-type bars.
• Surface Browning
The appeal of baked and roasted foods comes mainly from the crisp, brown surface color and alluring aroma, produced by a chemical reaction between reducing sugars and amino acids. Fructose is the most highly reactive simple sugar.
• Frozen Applications
Fructose maintains the integrity of frozen fruit by controlling water and preventing damaging ice crystal formation, which can destroy fragile fruit tissue.
• Glycemic Index/Insulin Release
The Glycemic Index has been advocated as a method of gauging the compatibility of foods with the special needs of diabetics. Fructose has a low Glycemic Index and results in moderate release of insulin to the bloodstream relative to glucose and sucrose.
• Dental Caries
The only proven health risk of nutritive sweeteners at typical consumption levels is dental caries. Fructose is the least cariogenic of the nutritive sugars.
Applications of Fructose:
Jams and Fruit Preparations
Enhances taste, aroma, consistency and fruitiness, significantly improves the sweet flavor, aroma, consistency and fruitiness of fruit jams and marmalades. The best natural sweetener, ideal for home-made jams, jellies and fruit preparations.
Yogurt and Dairy Desserts
Improved fruitiness, aroma, consistency and taste in dairy products. Yogurts and dairy desserts become creamier, sweeter and fruitier, and its fruit-filled aroma is an added plus. All of these enhance flavor for an enhanced eating experience.
Ice Cream and Sorbets
Soft, smooth and taste tingling - one can reduce the caloric content ice cream and sorbet formulas. Fructose’s high freezing point depression makes ice creams and sorbets softer and easier to spoon.
Diet and Energy Drinks
The sweetener that flavors beverages: excellent synergism empowers the natural taste of fruit drinks and nectars. All you need is a small amount of Fructose to get a large dose of sweetening strength. The unwanted aftertaste of non-caloric sweeteners is masked. Fructose, an energizing sweetener, gives a significant energy boost to health drinks.
Baking
The baker's choice for a sugar substitute: baked goods stays moist and fresh longer. Fructose reduces water activity and is an amazing browning aid that browns cookies and other baked goods.
Please email fructose@austradeinc.com to request samples and price quotations.
