fructose

description

• Extracted from fruit, plants and vegetables, Fructose is a ketonic monosaccharide and is one of only three dietary monoscacharides that is absorbed into the blood stream. Fructose is the sweetest tasting of the three, followed by glactose, then glucose.
• Fructose is commonly found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Although fructose can be obtained naturally through fruits and vegetables it is frequently derived from sugar cane, sugar beets, and corn when used in commercial product production.
• Fructose is treated in different ways to create variations on its natural state.
• Crystalline fructose is the monosaccharide which has been dried and ground to increase the intensity of the sweet taste. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose creating a granulated sugar like product which is easier to handle. Sucrose is a compound which is created when one molecule of glucose is covalently linked to one molecule of fructose and is fructose adaptation that is most like sugar.
• All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, as well as in browning of some foods, like baked goods.
• Alcoholic Drinks - The modern alcohol industry increasingly pushes the boundaries of traditional beverages, releasing reduced sugar versions of many long-standing products. Like the wider food and beverage industry, alcoholic beverage manufacturers also face the challenge of delivering sugar reduced alternatives without compromising on a product’s taste, mouthfeel and shelf-life.
• Baby Food - The baby food category ranges from infant and follow-on formulas to toddler’s cereals and fruit preparations.
• Bakery - creates a moist and soft texture, rapid browning, enhanced chocolate taste and fruit flavour fillings