| Customization: | Available |
|---|---|
| CAS No.: | 127-09-3 |
| Formula: | C2h3nao2 |
|
Still deciding? Get samples of US$ 30/100G
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
The lower the temperature of fructose, the greater the sweetness, that is, the colder and sweeter it is in taste. Compared with other sugars, fructose tastes sweet in the mouth faster and disappears faster. Fructose dissolves a lot of heat, absorb more heat from the mouth after the mouth, so it will give people a cold feeling. This characteristic of fructose is very suitable for refreshing drinks, carbonated drinks, fruit wine, soft drinks and drinks prepared with fructose (high fructose syrup), which give people a refreshing cool feeling after entrance. The use of fructose as sweetener in drinks can improve the quality of drinks in taste. Fructose also has good hygroscopicity. Among sugars, fructose is the most hygroscopic and easily absorbs water. Fructose's good hygroscopic properties make it useful for foods that require moisture: such as bread, pastries, and candy processing.
| Item | Standard |
| Appearance | White crystal powder, sweet taste |
| Moisture/ (%) | 0.3 Max. |
| Loss of drying/ (%) | 0.3 Max. |
| Acidity/ (ml) | 0.50 Max. |
| Fructose content (on dry basis)(%) | 98.0-102.0 |
| Hydroxymethyfurfural,%(on dry basis) | 0.005Max. |
| Ignition residue/ (%) | 0.05 Max. |
| Lead mg/kg | 0.5 Max. |
| Arsentic, (As)(mg/kg) | 0.5 Max. |
| Copper,(Cu,mg/kg) | ≤5.0 |
| Chloride/ (%) | 0.010 Max. |
| SO2,g/kg | ≤0.04 |
| Total plate count (CFU/g) | 100 Max. |
| Coliform (MPN/100g) | 30 Max. |
| E. Coli & Salmonella | Not detected |
| Staphylococcus aureus | Not detected |
| Mould&Yeast (cfu/g) | 10 Max. |
| Mesh size | About 20-80 |
){kind=link}