Fructose

Description

Appearance — colorless crystals in the form of prisms or needles with a sweet taste Solubility — water soluble Physico-chemical properties — soluble in water, pyridine, quinoline, acetone, methanol, ethanol, glacial acetic acid. The solubility of fructose in water is higher than that of other sugars and is 4 g per 1 g of water at 25 °C. The proportion of dry matter in a saturated fructose solution at 20 ° C is 78.9%, and at 55 ° C — 88.1%. Due to such high solubility during industrial crystallization of fructose from solutions, problems arise with the high viscosity of these solutions: at 50 ° C, the dynamic viscosity of a saturated fructose solution is 1630 MPa · s, then as for sucrose, it is only 96.5 MPa · s. Storage — store in a light-tight, well-ventilated, dry and cool place at a temperature not exceeding 25°With and relative humidity ≤ 75% Fructose is used in the production of baby food products of the following types: dry porridges requiring cooking and instant cooking, dry and liquid dairy, dairy compound and milk-containing beverages (for children over 6 months old), fermented dairy products, including with fruit and (or) vegetable components, drinking milk, drinking cream, fermented dairy products, milk-based beverages (dry and liquid), including fortified ones, cottage cheese and products based on it, including those with fruit and vegetable components. In yoghurts and dairy desserts, fructose increases sweetness, enhances creaminess and fruit flavors. With this in mind, fructose is often used in fillers (fillings) industrially produced for the production of sweet fruit yogurts. Taking into account the higher sweetness of fructose, it is possible to reduce the dosage compared to sugar, and, accordingly, reduce the caloric content of the final product. In desserts, fructose increases starch viscosity faster and reaches a higher final viscosity than sucrose. This can be an advantage in the formulation of puddings and similar viscous products. Fructose has two times less molecular weight than sugar. From the point of view of application in the production of ice cream, fructose has a higher ability to prevent the formation of ice crystals. In addition, fructose significantly reduces the freezing point and is excellent for soft ice cream varieties. In fruit and chocolate ice cream, fructose expands the flavor profile of the product, enhancing both the chocolate tones and the feeling of naturalness of fruit additives. Replacing sugar with fructose in flour confectionery products allows you to increase the softness and achieve greater browning of flour confectionery products during the baking process. These properties of fructose can be especially useful for products that, after baking, should have a smearing consistency and a dark color. Examples of such products are brownie brownies, chocolate sponge cake and chocolate gingerbread. Partial replacement of sugar with fructose prevents the staling of traditional types of confectionery flour products during their shelf life. In syrups, alcoholic and non-alcoholic balms, liqueurs, fructose has an advantage over sugar due to its high solubility, which eliminates the risk of crystallization at low storage temperatures, even in liquids with a high dry matter content. In addition, the preservative ability of fructose in solutions is twice as high as that of sugar, which eliminates the risk of yeast fermentation and the development of mold fungi. In isotonic drinks and in drinking gels, choosing the right combination of fructose with glucose, sucrose or maltodextrin allows you to increase the rate of absorption of carbohydrates by a third. This is important for athletes who need to quickly recover energy (sugars), water, and electrolytes during long endurance workouts. Fructose is actively fermented by yeast and bacteria under anaerobic conditions to form carbon dioxide, which can be used in the production of bottled fermented beverages. Crystalline fructose is used in fat-based scrubs. Fructose crystals exfoliate dead skin cells, relieving roughness and dryness. In addition, the use of fructose in sugar paste for sugaring (hair depilation) is quite widespread. It is widely used in the pharmaceutical industry.

Specifications

• Manufacturer's article number

  35-7