Marmalade Food Additives Sweeteners , Crystalline Fructose With USP , CP , JP

Marmalade Food Additives Sweeteners , Crystalline Fructose With USP , CP , JP

Quick Detail:

· CAS No.: 57-48-7 

· Other Names: fructose crystalline 

· MF: C6H12O6 

· EINECS No.: 200-333-3 

Fructose ; fructose crystalline; crystalline fructose; (D)-fructose

Description: 

1. Product Name: Fructose

2. Type: Sweeteners

3. Standard: FCC V/EP6

4. Specifications: Crystalline

5. Introduction: Fructose is a processed sweetener derived from corn that is almost entirely fructose. It 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.

6. Package: 25KG kraft bag lined with plastics.

7. Storage: kept in a light-proof, well-closed, dry and cool place.

Applications:

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, and etc.

Specifications:

Item	Standard
Appearance	White crystals, free flowing, no foreign matters
Color of Solution	Pass Test
Fructose Assay	≥99.5%
Loss on Drying	≤0.3%
Specific Optical Rotation	-91.0° – 93.5°
Residue on lgnition	≤0.05%
Dextrose	≤0.5%
Sulphate	≤0.025%
Acidity (0.02N NaOH)	≤0.5ml
Arsenic	≤1.0mg/kg
Lead	≤0.25mg/kg
Total Plate Count	≤100CFU/g
Coliform Group	≤30MPN/100g
Mould & Microzyme	≤10CFU/g
Salmonella	Absent

Competitive Advantage:

1. Low calorie

Crystalline fructose has low calorie which will not lead to elevate blood glucose levels, stimulate insulin secretion

and could inhibit excessive storage of body fat.

2. Hard crystalline

Once the crystalline fructose is dissolved in the food, it will not easy to crystallize.

3. Sweetness

The sweetness of Crystalline fructose is 1.8times of sucrose.

4. Flavor enhancer

The flavour of crystalline fructose releases before the glucose and sucrose. And it will mask the fragrance of fruit.

5. Reducing the freezing point

The crystalline fructose has the ability of reducing the freezing point. Therefore, it is widely used in frozen food to

enhance the taste.

Competitive Advantages:

1. Good products with good quality & good price!

2. Good knowledge of international business!

3. Good connections with shipping companies!

4. Fast answer-back to customers’ inquires & questions!

5. Fast shipment to all the customers!