Crystalline Fructose


Crystalline fructose is a natural sweetener, not an artificial sweetener which is usually available in apples, oranges and other fruits. It is a nutritive sweetener, processed from high-fructose corn syrup into free-flowing crystals. Pure Fructose is the sweetest of all naturally-occurring carbohydrate sweeteners having high relative sweetness, high solubility, and synergy with nutritive and non-nutritive sweeteners. It looks and taste likes an ordinary table sugar but nearly twice sweet as sugar hence calorie reduction is made by reducing the quantity.

An important advantage of our range is that it has low GI and is metabolized independent of insulin which controls the blood sugar level and ideal for diabetic patient .


Applications

  • Dairy products such as Yoghurt, flavoured milk
  • Dairy desserts
  • Diabetic & premium Ice-creams as sweetener and flavour enhancement
  • Fruit juice & Beverages for natural taste
  • Nutritional snacks
  • Flavoured water
  • Alcoholic drinks
  • Sports & Energy drinks for enhanced flavour
  • Jams and Fruit Preparations
  • Bakery products, diabetic Cakes, cookies
  • Confectionery and canned products
  • Low Calorie Tabletop sugar

Features/ Benefits

Properties Benefits
Purity, free–flow characteristics Easy to use, good appearance
Shelf-stability Higher shelf life
Clean, non-lingering taste with rapid onset A good sugar substitute
High sweetness, Sweetness potency of 1.2 to 1.7 times that of sucrose Requiring less to achieve the same sweetness as table sugar, thus supporting sugar reduction and ensuring significant calorie-savings
Glycaemic index (GI) = 19, the lowest GI among natural sweeteners An effective weight management alternative for manufacturers of healthy food and beverages
Slow energy release (slow conversion to glucose) Sweetener of choice for diabetics, athletes and health-conscious consumers
Enhancing flavour and taste perception Improves taste and flavour profile
Masking bitterness of high intensity sweeteners Allows greater sugar reduction in food products
High water binding capacity Improves moisture retention and freshness in baked goods
Lowering freezing point Prevents the formation of ice crystals and maintains a smooth and creamy texture