Crystalline Fructose
Crystalline Fructose offers great sweet taste and is ideal for using alone or in combination. You can expect a complementary sweetness and synergy when combined with sucrose or natural high-intensity sweeteners.
Great taste. Less sugars
Give consumers a taste they’ll love with lower sugar and calories. As the sweetest of all the naturally occurring carbohydrate sweeteners, Fructose helps you reach your desired sweetness level with fewer total sugars and calories. Crystalline Fructose has a fast sweetness onset and a clean finish and often times can boost fruit, chocolate, caramel and cinnamon flavor notes
The sweetness you want. Fewer total sugars and calories
Compared to Sucrose’s relative sweetness of 100, Crystalline Fructose has a relative sweetness of 117. Crystalline Fructose also offers superior sweetness levels and a complementary sweetness profile when blended with sucrose, high-potency and natural-origin sweeteners. Here’s how Crystalline Fructose functions with sucrose and sucralose:
50/50 fructose and sucrose has a relative sweetness of 128.
50/50 fructose and sucralose allows for a 23% reduction in total sweeteners versus using each alone.
Longer shelf life. Improved moisture content.
When compared to sugars that are normally used as humectants, the fructose contained in Crystalline Fructose provides the greatest solubility, moisture binding and resistance to crystallization. This helps you to maintain the desired moistness and tender textures of your baked goods for longer.
This data is provided in good faith for your information. Customers should take their own advice with regard to all legal and regulatory aspects of our food ingredients and their usage for human consumption. Mazweet ingredients accepts no responsibility for the validity of the claims set above
Functional benefits of Crystalline Fructose
17% more sweetness as a key component to sugar and calorie reduction solutions
28% more sweetness with a synergy blend of 50/50 fructose and sucrose
81% lower glycemic response versus glucose
Depending on the application, improves flavor perception by 15% or more
Improves shelf life and flexibility by 10%
Excellent solubility
Lowers freezing point by as much as 40% compared to sucrose
Partial replacement of sucrose with fructose can increase browning in baked goods
Kosher Certifications
Certificate of this product have been produced under the supervision of the Islamic Food and Nutrition Council of America
Letter of Kosher Certification
