Quality Crystalline Fructose Supplier-Mondstar

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Chemical name: Crystalline fructose

Molecular formula: C6H12O6

Molecular weight:180.16

Product Standard: GB/EP/USP/FCC

Packaging:

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.

Specifications

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.