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Fructose, also known as fruit sugar, is the sweetest sugar found in nature. Fructose gives you a longer feeling of fullness. It is 1.4-1.8 times sweeter than sugar. Fructose is suitable for use in dietetic foods for diabetics, as it minimally affects the change in blood glucose levels. Fructose is ideal for the production of sugary confectionery due to its sweetness and ability to accentuate ..
Fructose, also known as fruit sugar, is the sweetest sugar found in nature.
Fructose gives you a longer feeling of fullness. It is 1.4-1.8 times sweeter
than sugar. Fructose is suitable for use in dietetic foods for diabetics, as it
minimally affects the change in blood glucose levels.
Fructose is ideal for the production of sugary confectionery due to its sweetness and ability to accentuate the taste and aroma of the product.
In addition, sweetness, water-holding properties, the ability to enhance taste and aroma, as well as health benefits - make fructose attractive for use in the production of cakes, pastries, pastries, breakfast cereals, dietary and diabetic products.
Fructose belongs to the group of monosaccharides and is one of the most important natural sugars. Some fructose compounds are found naturally. The most important among them is sucrose, that is, ordinary sugar, the molecules of which are composed of one fructose molecule and one glucose molecule.
Description: White crystalline powder; without smell.
Solubility: Very soluble in water (approximately 3.5 g / ml at 20 C); soluble in ethyl alcohol; practically insoluble in ether.
The main property of fructose is that this substance is absorbed by the intestines rather slowly (in any case, more slowly than glucose), but it is broken down much faster.
Application of fructose: Fructose, which for a long time was a rare sweet substance, was used only in pharmaceutical preparations or in patients with diabetes mellitus, in recent years it has become an ordinary raw material in the food industry.
Fructose, being a natural substance, has many positive properties that can be used in the manufacture of various products. The most important is a high degree of sweetness, safety from the point of view of caries, absence of side effects, distinctive features of metabolism, tonic effect, properties of emphasizing aromas and the formation of aromatic substances, good solubility and low viscosity.
Currently, fructose is used in the preparation of medicinal products and dietary products.
Physical properties of fructose: Fructose forms anhydrous crystals in the form of needles, melting point 102-105 C. Fructose is characterized by some hygroscopicity. Concentrated formulations of fructose retain moisture.
Organoleptic properties of fructose: Depending on the conditions, fructose can be 90% sweeter than sucrose and twice as sweet as sorbitol. In a slightly acidic solution, at temperatures below 10 C, fructose is almost twice as sweet as sucrose. In a warmer solution, the difference is less, about 1.2.