Crystalline Fructose

Function

• Sugar & Calorie Reduction for Healthy‑oriented Formulations

At equal sweetness intensity, lower dosage is required compared with sucrose, 

directly cutting total sugar addition and caloric value in formulations. 

Crystalline Fructose serves as one of the key sweetening ingredients for reduced‑sugar food development. 

When blended with other sweeteners, it delivers synergistic sweetness, 

masks undesirable after‑tastes and optimizes sweetness profile.

• Texture Improvement & Extended Shelf‑life

Its moisture‑locking effect inhibits starch retrogradation and maintains soft texture for bakery and confectionery products,hence extending shelf‑life. 

Meanwhile, it reduces water activity of the system and improves storage stability.

• Enhanced Flavor & Sensory Experience

Crystalline Fructose provides clean, non‑cloying sweetness with rapid onset and no bitter aftertaste, 

highlighting intrinsic flavor layers, especially for fruit‑flavored and dairy‑flavored products. 

Endothermic dissolution brings a cooling sensation to improve sensory performance of cold beverages and chewing gums.

• Metabolism‑friendly for Special‑diet Groups

Its moderate glycemic response makes it suitable for sugar‑conscious consumers and diabetics with stable blood glucose. 

Moderate intake supports hepatic glycogen synthesis and assists liver energy metabolism.

• Compatibility with Diverse Industrial Processes

High solubility boosts batching efficiency. 

Low recrystallization tendency fits high‑moisture and high‑Brix food systems. 

Its Maillard‑reaction property simplifies browning procedures for baked goods, well suited for mass industrial production.

Application 

• Beverages & frozen drinks 

Leverages frozen desserts'  cold-sweet property and freezing point depression effect to reduce ice crystal formation, 

delivering a creamier, smoother texture and enhanced cooling sensation.

• Sports & functional drinks

Often formulated with glucose at a scientific ratio. 

The two sugars use independent intestinal transport pathways, 

improving total carbohydrate absorption and energy supply efficiency with smaller blood glucose fluctuations. 

Its refreshing taste also improves drinking experience for sports energy replenishment.

• Fruit juice, milk tea, acidic beverages

Maintains good stability under ambient acidic conditions. 

Its clean, refreshing sweetness does not overpower fruit aroma, reducing cloyingness and improving drink refreshment.

• Baking & pastries

Promotes uniform Maillard browning, locks in moisture to delay staling and hardening, improves softness, and extends shelf life. 

It also supports the development of low-GI baked products.

Strong water retention prevents fillings from drying out, preserving a soft, chewy texture and stable flavor.

• Confectionery & preserved fruits

Resists sugar blooming, with a clean, pure sweet taste. 

The cooling effect from endothermic dissolution is ideal for chewing gum. 

Its low-caries property suits children's confectionery and tooth-friendly candy development.

Retains moisture and shape, prevents shriveling and hardening, and intensifies fruit flavor.

• Functional & special dietary foods

With low GI and no direct stimulation of excessive insulin secretion, 

they meet the dietary needs of sugar-managing consumers and people with stable diabetes

• Health care sector

Moderate fructose acts as a gentle energy source for nutritional support. 

However, intake must be controlled, as excessive consumption increases hepatic metabolic burden.

Specification