fructose Syrup( F60,F90 )

Characteristics:

 

It has the properties of Colorless, odorless, good fluidity, easy to use in beverages and foods as a substitute for sucrose. The basic

syrups can improve textures and enhance colors without masking natural flavors, as in canned fruits.

 

Function:

 

For human health, it can stimulate the metabolism of blood alcohol, which is helpful to prevent the damage caused by the excessive blood

alcohol. A patient with 500ml fructose (40%) injection mainlined will gain good recovery. So in America it is gradually used in transfusion

as a substitute for glucose .

 

Fructose is one of nutrition supplement for athletes and physical manual workers. It does not release or stimulate insulin. It stimulates

production of another hormone, leptin, which helps to regulate our storage of body fat and increases our metabolism when needed. The

burning process is slow and stable. The energy is released later, and the efficiency of storing glycogen in liver is 3 times higher. It is also a

suitable diet source for diabetic for regulating glucose balance.

 

(1)Fructose, also called "fruit sugar", is another important hexose found in many fruits and vegetables. Fructose satisfies the "sweet tooth",

tasting twice as sweet as sucrose so it can be used in lower amounts. With good sweet sense and taste it is favorable for the use in

carbonated drinks, beverages. It has already be used in some big drinks such as Coca Cola, Pepsi-Cola etc.

 

(2)It can improve textures and enhance colors without masking natural flavors, as in canned fruits and vegetables. So, it has already been

a king of good sweetener in the beverage industry.

 

(3) With high osmosis it can penetrate cell membrane,which makes for preventing the growth of microorganisms in preserved fruits,jams.

The flavors and colorness of the foods will be maintained well.

 

(4) it maintains moisture so cakes or breads keep soft , fresh without going stale and longer shelf life. But cake made with sucrose as

source sugar will become dry and shapeless several days later.

 

(5) It can depress freezing to prevent crystal formation in ice cream and other frozen desserts and keep products soft and delicious.

 

(6) It can easily fermented by yeast so it is suitable to save process time and produce good taste for fermented foods. The

microorganisms in mouth can hardly use fructose as a carbohydrate source so that it can not cause a carious tooth.

 

(7) Salad dressings and condiments pour at manageable rates because of the effect on viscosity. This syrups provide the suspension to

keep other ingredients evenly mixed,and,like other corn products,With higher reduction activity than glucose it is more likely to have

Maillard reaction and produce favorable color and taste in torrefied foods. Sucrose inverts glucose and fructose at acid condition,so it is

usually called inverted sugarin industries. In carbonated drinks with pH sucrose 2.5~5,sucrose inverts nearly completely to be glucose

and fructose within 2 or 3months at 25 . But fructose is stable at such circumstances.

 

(8) Metabolism : Fructose can directly be absorbed by digestive system. The invalids,valetudinarian,pregnant women,and infants will

benefit from this kind of sugar.

 

High Fructose Syrup 90Colorcolorless or yellowish light
transparent and viscous liquidSmellsmell of fructoseFlavorsweet taste, no peculiar smellDry substance≥ 75%DE Value≥ 95%Fructose90.00%PH value3.3-5Color RBU50 RBUInfusible granule6.0mg/kgSulphate ash0.05%Transparency96%ItemsFirst gradePb(Pb2+)≤0.5mg/kgAs(As3_)≤0.5mg/kgSO2≤10mg/kgColiforms (N)≤30 MPN/100g

 

 

CIKACo., Ltd. is one of leading manufactures of food ingredientsproducts. We are devolved inmanufacturing and supplying of Crystalline Fructose, fructose syrup( F60,F90 ). Fructose is a simple sugar that occurs naturally in foods. It gives fruits their sweettaste. Crystalline fructose obtained from processing corn or sugar is used in food and beverages as a nutritive sweetener. It's roughly 1.2~1.8 times the sweetness of table sugar in most food applications. Although originally marketed as a health supplement, crystalline fructose became available as a food ingredient about 20 years ago. However, when compared to all other naturally occurring and added starches, syrups and sweeteners, fructose contributes only a small amount of calories to the average American diet.We pay much attention to quality and arrange manufaction according to international standards such as BP, USP, European and Japanese standards. Our products have been exported to EU, USA, South America, and Southeast countries so on. We provide our customers with best quality, competitive prices and professional services and keep our customers ahead on the market competition.