Crystalline Fructose

Crystalline Fructose 

Fructose crystalline is the purest form of D-fructose derived from corn starch hydrolysis or cane/beet processing, offering higher sweetness per gram than sucrose at lower concentrations. In the food industry, it provides intense sweetness with minimal usage rates for calorie reduction, excels in low-temperature sweetness delivery for beverages, and prevents crystallization issues in confections while enhancing fruit flavors through natural synergy.

Food Industry Applications

• Beverages: Dissolves rapidly in cold drinks like iced teas, sports drinks, and juices, delivering higher sweetness intensity at lower concentrations for reduced calories and syrupy mouthfeel.

• Confectionery: Provides superior humectancy in gums, jellies, and soft candies, preventing drying out while enhancing fruit flavors without sucrose graining.

• Dry mixes: Sweetens powdered drink mixes, gelatins, and instant puddings with high solubility and no clumping, even in humid conditions.

• Baked goods: Improves moisture retention in cookies, cakes, and fruit breads, creating softer crumb with prolonged freshness due to high hygroscopicity.

• Frozen desserts: Lowers freezing point in ice creams and sorbets more effectively than sucrose, yielding creamier texture and easier scooping.

Other Industry Applications

In the cosmetics industry, acts as a humectant in moisturizers and lotions; in the personal care industry, sweetens oral care rinses; in the pet food industry, enhances palatability of treats and supplements.