Best Price Wholesale CAS 57-48-7 Food Grade Crystalline Fructose 99%

Product Description

A white odorless crystalline or crystalline powder that is extremely hygroscopic. Sweet and sweet, about 1.6 times sweeter than sucrose, the sweetest of the sugars. Melting point (decomposition) 103 to 105 ° C (β type). The density is about 1.6g/cm3 and there are two types of α- and β-. The former has an optical rotation [α]D20 of -63.6°, the latter has an optical rotation [α]D20 of -135.5°, and the optical rotation after equilibrium of the aqueous solution [α] D20 is -92.3°. Soluble in water, soluble in methanol (1g/14m1) and ethanol (1g/15m1), insoluble in ether. Natural products are found in honey, fruits, and the like.

Crytalline Fructose is an extract from a variety of fruits and grains, all-natural, rich sweetness of the new sugar, leading to high blood sugar due to easy, not easy to produce fat accumulation and fat, but does not produce caries, while being more people understanding. Can say that fructose is the world's safest known, one of the most healthy sugar.

Crystalline fructose is a processed sweetener derived from corn that is almost entirely fructose. It can also be made from sucrose (table sugar) by splitting the fructose and glucose molecules. Crystalline fructose consists of at least 98% pure fructose, any remainder being water, and trace minerals. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup (HFCS) and table sugar. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar, and 5% sweeter than HFCS.
 

Product Name	Fructose
CAS No.	57-48-7
Molecular Formula	C6H12O6
Molecular Weight	180.155
Appearance	White Powder
Assay	98.0%-102.0%

 

Items	Common Name	Chemical Name	CAS No.:	HS Code
Food Sweeteners	Erythritol	Erythritol	149-32-6	2905499000
	Allulose	Allulose	551-68-8	2940009000
	RD	Resistant Dextrin	9004-53-9	1702909090
	PD	Polydextrose	68624-04-4	3913900090
	ISOMALTULO SE	ISOMALTULO SE	13718-94-0	2940009000
	ISOMALT	ISOMALT/ Isomaltitol	64519-82-0	2940009090
	FOS	F ruc to-O l igosac charide	308066-66-2	1702909090
	XOS	Xylo-O l igosac charide	87-99-0	1702909090
	GOS	Galac to- O l igos charides	6587-31-1	1702909090
	IMO	I somalto-ol igosac charide	499-40-1	1702909090
	MD	Maltodextrin	9050-36-6	1702909090
	Maltitol	Maltitol	585-88-6	2909500000
	Xylitol	Xylitol	87-99-0	2905491000
	D-XYLOSE	D-Xylose	31178-70-8	2940001000
	Fructose	Crystalline Fructose	57-48-7	1702500000
	Stevia	Stevia	58543-16-1	2938909090
	Sucralose	Sucralose	56038-13-2	2932140000
	APM	Aspartame	22839-47-0	2924293000
	Dextrose	Dextrose Anhydrous	50-99-7	1702300000
		Dextrose Monohydrate	5996-10-1	1702300000

Application:
 

1. Fructose has good hygroscopicity. Among sugars, fructose is the most hygroscopic and absorbs water easily.
2. The good hygroscopicity of fructose makes it suitable for food that needs moisturizing: such as the processing of bread, cakes and candies.
3. The application of fructose in candy can prevent crystallization and sand back, especially suitable for advanced candy and chocolate.
4. The use of fructose in breads and cakes can make the cakes soft, not dry after long-term storage, and have excellent fresh-keeping performance, which can significantly improve product quality and prolong shelf life.
5. Fructose is a monosaccharide, easy to be used by yeast, and has a fast fermentation speed. Fructose is easily decomposed when heated, and is prone to coking reaction with amino acids. Therefore, when fructose is applied to baked goods (such as bread), it can not only achieve a soft and delicious effect, but also increase the amount of fructose. The surface layer is bright yellow in color and has a rich burnt aroma.
6. The hygroscopicity of fructose makes it also used as a moisturizing agent for cosmetics and tobacco.