Crystalline Fructose
Sweeteners
Flavoring Agents
57-48-7
C₆H₁₂O₆
$1.40 ~ $2.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Crystalline Fructose?
Crystalline Fructose is a highly pure, free-flowing monosaccharide sugar derived from corn or sugar cane, prized in the food industry as an intense sweetener and flavor enhancer, particularly in beverages and nutritional bars.
How is Crystalline Fructose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Syrup Preparation & Enrichment | A high-fructose syrup (typically HFCS-90) is prepared from corn starch via enzymatic conversion and is then purified. | Control Point: Fructose concentration (must be >90%), purity, and pH. Note: The starting material is crucial; impurities can inhibit crystal growth and affect final product quality. |
| 2 | Concentration | The enriched fructose syrup is concentrated by evaporating water under a vacuum to create a supersaturated solution. | Control Point: Brix level (dry substance percentage) and syrup temperature. Note: Achieving the precise level of supersaturation is critical for initiating controlled crystallization. |
| 3 | Crystallization | The supersaturated syrup is transferred to a crystallizer, cooled under controlled conditions, and inoculated with fructose seed crystals. | Control Point: Cooling rate, degree of agitation, and quantity/quality of seed crystals. Note: This is the most important step. Slow, controlled cooling grows large, uniform crystals. |
| 4 | Centrifugation | The resulting crystal slurry (massecuite) is spun in a centrifuge to separate the solid crystals from the liquid mother liquor. | Control Point: Centrifuge speed, cycle time, and g-force. Note: The objective is to efficiently remove the residual syrup while minimizing any damage to the crystals. |
| 5 | Washing | The crystal cake in the centrifuge is washed with a small amount of pure, cold water to remove any remaining film of mother liquor. | Control Point: Water volume and temperature. Note: This step significantly increases the final product purity to >99.5% fructose. |
| 6 | Drying | The wet fructose crystals are gently dried in a stream of warm, dehumidified, and filtered air, often in a fluid bed dryer. | Control Point: Air temperature, humidity, and flow rate; residence time. Note: Must be carefully controlled to prevent crystal melting or discoloration (caramelization). Target moisture content is typically <0.05%. |
| 7 | Sieving / Sizing | The dried crystals are passed through a series of screens to classify them by particle size and remove any oversized lumps. | Control Point: Screen mesh sizes and vibration frequency. Note: This ensures a uniform, free-flowing product that meets specific granulation requirements for different applications. |
| 8 | Packaging | The final, sized crystalline fructose is weighed and packaged into sealed, multi-wall paper bags or bulk containers in a low-humidity environment. | Control Point: Metal detection, package weight accuracy, and seal integrity. Note: Proper packaging is essential to protect the highly hygroscopic (moisture-attracting) product from caking and contamination. |
Technical Specifications
| CAS Number | 57-48-7 |
| Chemical Formula | C₆H₁₂O₆ |
| Solubility | Highly soluble in water |
| Storage Conditions | Store in dry, sealed container at ambient temperature |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
cereal bars
yogurt
sports drinks
baked goods
Mechanism of action:
| Parameter | Crystalline Fructose |
|---|---|
| Functional Category | Sweetener; Humectant; Browning Agent; Freezing Point Depressant |
| Key Ingredients | Fructose (Monosaccharide) |
| Mechanism of Action | Binds with high affinity to T1R2/T1R3 sweet taste receptors, creating a high-intensity sweetness perception. As a highly hygroscopic monosaccharide, it forms strong hydrogen bonds with water molecules, lowering water activity (aw). As a reducing sugar, it readily participates in the Maillard reaction with amino acids and caramelizes at a lower temperature than sucrose. |
| Application Effect in Product | Provides intense, clean sweetness, often with synergistic effects. Improves moisture retention for a softer texture and extended shelf life in baked goods. Promotes rapid browning and complex flavor development. Depresses the freezing point in frozen desserts, creating a softer, more scoopable texture. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Crystalline Fructose | Monosaccharide Sweetener (Solid) | ~99.5% pure fructose; crystalline powder; sweetness ~1.7x sucrose. | Highest sweetness intensity; excellent humectant (moisture retention); enhances fruit flavors; low glycemic index. | Higher cost than HFCS or sucrose; can cause faster browning in baked goods; public health concerns over concentrated fructose. | Reduced-calorie beverages, sports drinks, baked goods (for moisture), fruit preparations, nutrition bars. | For maximum sweetness from a small amount, superior moisture retention, and enhancing existing fruit flavors. |
| High Fructose Corn Syrup (HFCS) | Liquid Sweetener (Glucose-Fructose Syrup) | Liquid blend of fructose and glucose (e.g., HFCS-55 is ~55% fructose); derived from corn starch. | Lowest cost; highly stable liquid form is easy to handle in manufacturing; resists crystallization. | Lower sweetness than pure fructose; strong negative consumer perception; less functional for texture than sucrose. | Carbonated soft drinks, processed foods, condiments, baked goods where cost is a primary driver. | For a low-cost, stable, easy-to-integrate liquid sweetener for mass-produced goods, especially beverages. |
| Sucrose (Table Sugar) | Disaccharide Sweetener (Solid) | 50% glucose, 50% fructose bonded; crystalline solid; the standard for sweetness (1.0). | "Gold standard" clean taste; provides bulk, texture, and structure in baking; excellent for caramelization and browning. | Less sweet than fructose; higher glycemic index; can crystallize undesirably in some applications (e.g., syrups, candies). | Baking (cakes, cookies), confectionery, general purpose sweetening, tabletop use. | For its classic taste profile and critical functional roles in providing structure, texture, and browning in baked goods. |
| Dextrose (Crystalline Glucose) | Monosaccharide Sweetener (Solid) | ~99.5% pure glucose; crystalline powder; sweetness ~0.7x sucrose. | Excellent for Maillard browning; acts as a fermentation aid (food for yeast); less sweet, so can be used for bulk without excessive sweetness. | Significantly less sweet than sucrose or fructose; can have a distinct cooling sensation in the mouth. | Cured meats, bread and baked goods (for crust color), brewing, as a bulking agent, carrier for flavorings. | When browning, fermentation, or bulking is the primary goal, rather than intense sweetness. |
| Agave Nectar | Natural Liquid Sweetener | Liquid syrup with high fructose content (70-90%); derived from the agave plant. | Marketed as "natural"; very sweet and dissolves easily in cold liquids; low glycemic index. | High cost; composition can vary; processing methods are sometimes criticized, questioning its "natural" status. | "Natural" or organic food products, beverages (e.g., iced tea, cocktails), as a tabletop syrup alternative to honey. | For a liquid sweetener with high sweetness, low GI, and strong "natural" marketing appeal. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications