Further advice can be obtained by [email protected] or by calling +86-17303712627.

    Crystalline Fructose

    Crystalline fructose: pure and intense sweetness for a variety of food and beverage applications.


    Chemical name: Crystalline fructose

    Molecular formula: C6H12O6

    Molecular weight:180.16

    Product Standard: GB/EP/USP/FCC


    25kg woven bag or kraft paper bag lined with a plastic bag.

    Storage Condition: Kept in a light-proof,well-closed, dry and cool place.

    Shelf life: 2 years.

    Buying Guide:

    Crystalline Fructose

    Mondstar offers a diverse range of chemical products and is your preferred supplier of food additives and ingredients, providing high-quality crystalline fructose wholesale and export services. Learn about crystalline fructose price, or for more information, you can directly contact [email protected] or call +86-17303712627.

    Product Overview

    Crystalline fructose is a natural monosaccharide also known as fructose crystals or fructose. It appears as a white or almost white crystalline solid. Crystalline fructose has good solubility in water and dissolves quickly to form a clear, transparent solution. Crystalline fructose is odorless and colorless, and its sweetness is about 1.2-1.8 times that of sucrose. It has moderate hygroscopicity and can absorb moisture in high-humidity environments. Key properties such as sweetness, solubility, and stability make crystalline fructose suitable as a sweetener and humectant in various food applications.


    Parameter Specification
    Fructose (on a dry basis, colorimetry) (%) >99.0
    Fructose (on a dry basis, polarimetry) (%) 98.0-102.0
    Loss on drying (%) <0.5
    Acidity (mL of 0.02mol/L NaOH to neutralize 5g sample) <0.55
    5-Hydroxymethylfurfural (on a dry basis) (%) <0.005
    Sulfated ash (%) <0.05
    Chloride (%) <0.01
    Insoluble matter (mg/kg) <20
    The main application of Crystalline Fructose
    • Crystalline fructose in beverages seamlessly integrates with other sweeteners like sucrose and glucose syrup, offering a rich sweetness. It enhances the taste of fruit flavors in juices and counteracts acidity in carbonated drinks.
    • Crystalline fructose in confectionery is blended with various sugars to finely tune the sweetness levels in candy and chocolate production. It effectively reduces the graininess in fondant and contributes to a smoother texture in fudge.
    • Crystalline fructose in fruit spreads exhibits excellent compatibility with fruit pulp, aiding in achieving a smooth and spreadable consistency in jams and jellies.
    • Crystalline fructose in frozen desserts plays a crucial role in controlling and reducing ice crystal formation in ice creams, sorbets, and sherbets. It ensures freeze-thaw stability and contributes to a fine, creamy texture.

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