- Model NO.: CAS No.: 57-48-7
- Nutritional Value: Nutritional
- Resource: Chemosynthesis
- Molecular Formula: C6h12o6
- CAS: 57-48-7
- Specification: Molecular formula: C6H12O6
- HS Code: 17025000
- Type: Fructose Crystalline
- Effect: Sweetener
- CAS No.: 57-48-7
- CAS Number: 57-48-7
- Trademark: Hugestone
- Origin: Jiangsu
CHARACTERISTICS Fructose is white crystallized powder,sweet taste, tasting twice as sweet as sucrose,and tastes particularly sweet when cold or in solution,it is sweetest glucide.
See also: Production of high-fructose corn syrup
Crystalline fructose is created from cornstarch, but other starches such as rice and wheat can be used. In this method, corn is first milled to produce cornstarch, then processed to yield corn syrup which is almost entirely glucose. The glucose obtained is reacted with a series of enzymes to convert nearly all the glucose into fructose. The fructose is then allowed to crystallize out, and is finally dried and milled to produce crystalline fructose.
Food Industry :
Fructose replaces sucrose in canned fruit and fruit preserves together with 20-30% maltose syrup, also it is can be used in carbonated beverages as only sweetener or in combination sucrose and with artificial sweeter such as saccharin.
Other applications :
Bread and cakes,Creams,Marmalade,Chocolate,Soft drinks,etc.
There are studies for and against the health benefits of crystalline fructose.
Crystalline fructose is generally considered safe, but concerns have been raised about health effects, particularly hepatotoxicity. As of January 2010, the FDA has not designated crystalline fructose to be generally recognized as safe.
Because crystalline fructose is sweeter than the sugars it replaces, less sugar can be used to produce a desired level of sweetness, resulting in a roughly 5-percent reduction in the amount of calories. Fructose is also an isomer of glucose, carrying the same energetic value when burned.
Any positive health benefit of crystalline fructose consumption is fueled primarily by the fact that fructose does have the same value as glucose when burned. However, fructose is processed by the body differently; fructose's causal relationship to hyperlipidemia, fatty liver disease, cirrhosis, coronary arterial disease and obesity remain a concern for public health analysts.
|Fructose content(on dry)||≥99.0%|
|Loss on Drying||≤0.5%|
|5-hydroxymethyl furfural(on dry)||≤0.005|
|Sulfur dioxide residues||≤30mg/kg|
|Aerobic Bacterial Counts||≤100cfu/g|
|Coliform group MPN/100g||≤30|
|Molds and yeast counts||≤10|
|Pathogenic bacteria||not allowed|