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It is used in beverage, soda, fruit juice, fruit wine, bread, pastry, canned fruit, jam, preserves, dairy products, oral liquid, cold drinks and other food industries.
English Name: Fructose syrup
Molecular formula: C6H12O6
Molecular weight: 180.15588
Relative molecular weight: fructose + glucose
Physical and chemical properties:
Fructose syrup is a colorless viscous liquid, odorless, with good fluidity at room temperature, high solubility and sweetness close to sucrose of the same concentration.
Characteristic:
Fructose syrup is mainly composed of fructose and glucose. It has good fermentation performance, and fructose and glucose have reducibility. Its chemical stability is worse than that of sucrose. Fructose is easier to be decomposed by heat than glucose, resulting in browning and coloring reaction, i.e. Maillard reaction.
Fructose syrup is similar to natural fruit juice in flavor, with fragrance and refreshing feeling. It also has cold and sweet characteristics below 40 ℃. The sweetness increases with the decrease of temperature. It can be used in food and beverage industry instead of sucrose.
Product specification:
Product meets the standard: GB / T 20882
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