Fructose

Categories Beverages, Confectionery and Cereals, dairy products, Filter1, Food, Industries, Sweeteners

Common Name: Fructose
Chemical Name: Fructose
INS No.: –
E-number: –
CAS No.: 57-48-7
Functional use: Sweetener

Fructose, also known as levulose, is a carbohydrate and a monosaccharide. It contains six carbon atoms, is classified as a hexose and ketose sugar, and is a reducing sugar.

Fructose occurs naturally in sweet fruits and foods such as grapes, apples, pears, strawberries, and honey. The form used in food is D-fructose, a white crystalline solid. Industrially, it is produced from starch-rich agricultural crops such as corn or cassava.

Fructose has a lower glycemic index than glucose, so it has a smaller effect on blood sugar levels. Among monosaccharides, it provides very high sweetness while requiring a lower quantity for the desired sweetness.

Relative sweetness: Fructose is sweeter than sucrose. Its relative sweetness is approximately 140 when sucrose is rated at 100, or about 1.2–1.75 times the sweetness of granulated sugar.

Tinnakorn is a distributor of powdered Fructose manufactured by Gadot Biotechnology in Israel, a technologically advanced producer and one of the world’s leading manufacturers of fructose powder. The product has maintained a strong position in the Thai market for more than 10 years. Fructose powder is not produced domestically in Thailand; locally produced fructose is generally supplied as fructose syrup, which has a lower purity than fructose powder.

Packaging: 25 kg/bag

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Food, Beverage

Food, Beverage

Fructose is used throughout the food and beverage industry and can be used in a wide range of products, including ketchup, salad dressings, canned soups, fruit juices, fruit jams, yogurt, ice cream, soft drinks, and fruit-flavored beverages. Fructose is commonly used to deliver a more natural-tasting flavor. It also boosts flavor and stimulates fermentation in bakery products and alcoholic beverages, helps prevent moisture loss in bread, and improves the flavor quality and texture of ice cream.