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Description

Crystalline fructose is a food-grade nutritive sweetener obtained through the processing of high fructose corn syrup into a pure, white, free-flowing crystalline material. The product is characterised by a clean appearance, sweet taste, and odourless profile, making it suitable for a wide range of food and beverage applications.

Technical aspects

Due to its high purity and excellent solubility, crystalline fructose is widely used as an alternative to sucrose. It provides strong sweetening power, good stability and consistent performance in formulations requiring controlled sweetness and clean sensory characteristics.

Parameter	Value
Appearance	White crystals
Taste	Sweet
Odour	Odourless
Fructose	> 99.5%
Foreign sugars	< 0.5%
pH	5.0 – 7.0
Moisture	< 0.2%
Specific rotation	(–91.0) to (–93.5)
Sulphated ash	< 0.1%
HMF	< 40 ppm
Colour of solution	< 20 ICUMSA
Acidity	< 0.15 ml
SO₂	< 10 ppm
Bulk density	800 – 900 g/l
Calcium	< 5 ppm
Sulphate	< 50 ppm
Chloride	< 40 ppm

Parameter	Limit
Total count	< 100 cfu/g
Yeasts	< 10 cfu/g
Moulds	< 10 cfu/g
Coliforms	Negative
E. coli	Negative
Staphylococcus aureus	Negative
Salmonella	Negative in 50 g
Bacillus cereus	< 10 cfu/g
Listeria monocytogenes	Negative in 25 g

Parameter	Limit
Iron	< 1.0 ppm
Copper	< 1.0 ppm
Arsenic	< 0.1 ppm
Lead	< 0.1 ppm
Cadmium	< 0.1 ppm
Mercury	< 0.03 ppm

Application

Fructose is used as a strong sweetener and preservative. Because of its hygroscopicity, it is often used to extend the shelf life of baked goods and prevent confectionery from drying out and crystallizing.

Storage

Crystalline fructose is hygroscopic and should be stored in tightly closed packaging, indoors under cool and dry conditions. Recommended storage conditions are ≤ 25°C and relative humidity below 60%