Crystalline fructose Price

Henan Huaxiang Ltd. 18,768,888,281 fructose products in the food industry as a sucrose initially alternative products arise. Because fructose products with unparalleled performance advantages sucrose, fructose products in many areas of food processing, and gradually entirely or partially replace sucrose. Such substitution aims not only to solve the problem of sweetness, but mainly to improve product performance, enhance flavor taste, improve product quality. Practice has proved that in wine, wine, sparkling wine, medicinal syrups, fruit drinks, jams, canned fruit, candied fruit, hard candy, hard baked products, 100% fructose replace sucrose. In ice cream, ice cream, soft candy, soft bakery products, can be partially substituted, the amount of 10-50%. With fructose deepening understanding of application features. Internationally, after 90 years, and for the characteristics of fructose, we have developed a number of new products, expand the application fields of fructose in food. Currently, the fructose in foods new applications are constantly being discovered. 1) Frozen Food fructose sweetness increases at low temperature and low freezing point of ice crystals generate good controllability. So fructose syrup for ice cream, ice cream and other frozen foods is more appropriate. Popsicle production with high fructose corn syrup, ice cream flavor have fragrance. However, when a popsicle production, can not all fructose syrup, but should be used in combination with sucrose, or slow the rate of freezing, and freeze-effective. In addition, fructose have the texture of the ice cream and melted important influence on the use of fructose in the long-term storage of ice cream, can still maintain a good appearance, texture and flavor, but with sugar is not good. 2) sports drinks, energy drinks which are characteristic of Europe and for the development of new food fructose. It plays a fast absorption and metabolism of fructose, can quickly add energy to the body characteristics. Crystalline fructose is Athletic, the basic raw material of energy drinks. This drink can be used for physical exercise, physical labor or fatigue when drinking. Such beverages, not only to increase energy and endurance, but also to maintain physical strength, rapid elimination of fatigue. The famous US brand drinks Amway's Active 8, Italy Also Enervit G beverage company, Wander AG, Switzerland's Sportive Proto Kost beverages, these formulations have joined a large number of crystalline fructose. 3) This is the Japanese soft drinks for fructose characteristics of the development of new food. It takes advantage of the cool taste of fructose, low temperature, high sweetness, flavor without masking other advantages. Cool refreshing drinks not only taste, but also for drinking at low temperatures, especially flavor. In Japan, fructose is mainly used in soft drinks in. In order to ensure a good taste of cool, a lot of direct use of crystalline fructose. In 1990, the Japanese used in the field of crystalline fructose soft drinks have 7000-8000 tons. 4) powder canned drinks, powdered drinks because the crystalline fructose has good solubility, foreign use this feature improves the original powder brewed into tea drinks, to develop a variety of nutrition, energy type, cool type of beverage powder in bags or canned. That would play a powdered beverage easy to transport portable convenience, but also has a liquid beverage taste good, product diversification characteristics. Such as the United States developed Alacer Emergen-C nutritional drink powder, packet bags. Each pouch (7 g) is heated to 130 milliliters of water filling drink beverage, efficacy equivalent to sports drinks. US Thopson developed Slimfast powder, canned drinks, can produce chocolate flavor, add water. 5) Low calorie drinks fructose and other sweeteners exploit synergies can be formulated low calorie beverage. Since less with or without sucrose, the calorific value of the beverage is relatively low, and the taste is not damaged. 6) a solid powder crystalline fructose as a sweetener in food applications, added to instant powder-food requirements, as corn flakes, cereals and so on. You can play a crystalline fructose sweetness, soluble, taste good advantage. 7) of bread in the bread, you can use fructose syrup replace part sucrose, fructose fermented, coloring resistance and moisture resistance are played out as advantages. Bread is the use of yeast food, yeast utilize fructose and glucose fermentation fastest, followed by maltose, sucrose. As a result, when glucose syrup instead of sugar, fast response and good fermentation to produce large amounts of gas, bread shorten the fermentation time. Since gas and more, bread soft, soft texture, slightly moist feeling, and use sucrose as bread have good strength and structure. Because fructose and glucose easily with dough Maillard reaction of amino acids in the baking process, the bread can be coated with a layer of crystalline fructose syrup or fructose - sucrose mixed solution. So bread can be easily pigmented layer of the surface to produce coke yellow, beautiful and good flavor. Because fructose moisture is good, so it can be stored in a long time to keep bread fresh and soft, still does not age 7-8 days dry and hard. This is the bread can not and sucrose. 8) cake cake products, products may be added fructose, sucrose substitute part. In soft pastry and sandwich cakes, because fructose moisture is good, better quality, and high fructose corn syrup cake produced a longer shelf life, extended storage period of 15-20 days, fructose cake store 30 days still soft, the flavor Good. The sugar cake that is dry and hard in a few days, and then for some time longer, the surface broken, and fructose cake in storage case less weight loss than sucrose cake. Sandwich food for the Mid-Autumn moon cake and the like, can all use fructose, good taste, no smell, still will not produce coke bitterness. 9) Preserved Food use fructose in fruit, jams, jellies, canned fruit, candied candied food, because there is a higher than sucrose osmotic pressure, to prevent against a fruit juice, but help keep fruit flavors. Fructose reach equilibrium faster through the cell wall, improve the stability of the process, but without PH (acidity) effects. Fructose and fruits as well as pro and role, but also can prevent fruit reverse out, helps keep fruit flavors. 10) in dairy applications fructose can play for yoghurt sweetened and flavoring effects, can reduce the amount of juice, reduce costs, but also reduce the heat of the product. Such as frozen yogurt in the United States on the use of crystalline fructose. 11) Nutritional wine wine, wine, sparkling wine and other liquor in nutrition, it is now widely used fructose. Good solubility of fructose