"Type: Food Additives
Origin: China
CAS No.: 57-48-7
AUCO No.: 535
Packing: 25kg bag"
Items Standard
Appearance White crystals powder, sweet taste
Fructose Assay (on dry basis) 98.0%-102.0%
Moisture 0.3% max
Loss on Drying 0.3% Max
Acidity 0.5ml max
Residue On Ignition 0.05% Max
HMF (on dry basis) 0.1% Max
Chloride 0.018% Max
Arsenic 1.0mg/kg Max
Heavy Metal 0.5mg/kg Max
Pb 0.2mg/kg Max
Total Plate Count 100 cfu/g
Mould & Yeast 10 cfu/g
Coliform 30 MPN/100g
Salmonella Not detected
Staphylococcus aureus Not detected
Mesh size about 20-60
Potential Applications:
Alcoholic Drinks Health Care Protein Powders
Bakery Non-Alcoholic Drinks Skin Care
Cereals Personal Care Snack Foods
Confectionary Preserves
Dressings & Sauces Protein Drinks
Crystalline fructose, also called fructose sugar, Cas no.57-48-7, the solid form of Fructose, a white crystallized powder with a sweet taste. Manufacturing process from corn. Crystalline fructose is used as a sweetener combined with other sweeteners (and starches) to not only boost sweetness, but to improve cake height in baked goods, as well as improve the texture and taste of food products. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar,and 5% sweeter than high fructose corn syrup. It is often used in canned fruit, fruit preserves, bread, cakes, creams, marmalade, chocolate, and soft drinks to substitute for high fructose corn syrup(HFCS) and table sugar.
As an experienced Crystalline fructose manufacturer and supplier, we has been supplying and exporting Crystalline fructose for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
High fructose corn syrup (HFCS), also called glucose-fructose, Cas no.977042-84-4, natural food sweetener manufacturing process from corn starch, High Fructose Corn Syrup is a starch sugar that is colorless, sweet, and pure with good fluidity at room temperature. HFCS is mixtures of two common sugars, glucose and fructose. Fructose:Glucose ratio can be 42:53(HFCS-42), 55:42(HFCS-55), or 90:10(HFCS-90). Function: Provides sweetness intensity equivalent to sugar. Enhances many fruit, citrus and spice flavors in beverages, bakery fillings, and dairy products. Preserves and protects food by reducing water activity in products such as jams and jellies.
As an experienced High fructose corn syrup manufacturer and supplier, we has been supplying and exporting High fructose corn syrup for almost 10 years, please be assured to buy from us. Any inquiries about price and the market trend please feel free to contact us, we will reply you within 1 working day.
High Fructose Corn Syrup 42 55 Specification
ITEM STANDARD
Fructose Assay, % 99.5 Min
Loss on Drying, % 0.5 Max
Residue On Ignition, % 0.05 Max
Hydroxymethyfurfural,% 0.1 Max
Chloride,% 0.018 Max
Sulphate,% 0.025 Max
Color of Solution Pass Test
Acidity, ml 0.50ml(0.02N NaOH) Max
Arsenic, ppm 1 Max
Heavy Metal, ppm 5 Max
Calcium&Magnesium, (as Ca), % 0.005 Max
Aerobic Bacteria, cfu/g 103 Max
Mould & Microzyme, cfu/g 102 Max
Dextrose Assay, % 0.5 Max
Glucose syrup
Glutose Syrup is made from refined starch by biochemical technology.The concentration is more than 50% of maltose.
High Fructose Syrup is derived from high quality corn starch through hydrolysis by enzyme preparation,reaction by isomerase,refining,the content of fructose is more than 42%.For human health, it is one of nutrition supplements and can be absorbed easily. It is also with better taste than sucrose,high osmosis and can maintain moisture well.
1. In beverages, beers and dairy products
It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products.
2. In Bakery Food Industry
It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry.
3. In other food industry
It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles.
High fructose syrup is a mixture of sugar syrup which consists of glucose and fructose. It is made from rice starch which was first saccharified into glucose with amylase, then part of glucose was converted into fructose with isomerase.
High fructose syrup is colorless and odorless, good fluidity at normal temperature and easy to use. It can replace the part or even all of the sucrose especially in the yoghurt processing. But also make the yogurt has a refreshing and pleasant flavor. It is very popular among dairy manufactures for its fine characteristic.
Product Features
1, The cold and sweet characteristics of fructose
2, High solubility of fructose
3, Fructose has good resistance to crystallization
4, Fructose has good moisturizing properties
5, High osmotic pressure of fructose syrup
6, Fructose syrup has good fermentation performance.
7, Fructose syrup has good anti-caries.
Application
Because of the above features , fructose syrup is widely used in food, beverage, canned foods, candy , juice and so on
Fructose is a common sweetener in food manufacturing, and is also used in and as a renewable chemical building block. It has many applications in food and beverages, including in baked goods, carbonated beverages, dairy products, jams and jellies, and canned fruits.
Specifications
Appearance: White crystals, free flowing, no foreign matters
Fructose content (on drying, HPLC method), %: 99
Loss on Drying, %: 0.5
PH: 4.0-7.0
5-Hydroxymethy furfural, %: 0.32
Chloride, %: 0.01
Sulphated Ash, %: 0.05
Heavy Metal, ppm: 5.0
Arsenic, ppm: 1.0
Lead, ppm: 0.5
Total Plate Count, cfu/g : 3000
Mold, cfu/g: 25
Yeast, cfu/g: 25
Coliforms, mpn/g: Negative
Salmonella, 25g: Absent
Conclusion: Conforms to the testing standard
Packing
Food industry: fructose replaces sucrose in canned fruit and fruit preserves together with 20-30% maltose syrup, also it is can be used in carbonated beverages as only sweetener or in combination sucrose and with artificial sweeter such as saccharin. Other applications are: bread and cakes, creams, marmalade, chocolate, soft drinks, etc.
BSS Worldwide Private Limited is the largest supplier of Agro Commodities, Oil Seeds, Spices and Agro Produces from India. We are the largest Indian exporter having direct tie-ups with manufacturers, suppliers and agents. Our all suppliers are selected as per strict guidelines of quality parameters only. Our products have been widely appreciated by our customers for their different features like superior quality, freshness, purity, pricing, delivery in time etc. Our objective is to enhance customer satisfaction by consistently providing a quality of service that meets or exceeds customer expectations.
Fructose contributes many useful physical and functional attributes to food and beverage applications, including sweetness, flavor enhancement, humectancy, color and flavor development, freezing-point depression, and osmotic stability.
Characteristics: Fructose is white crystallized powder,sweet taste,tasting twice as sweet ae sucrose, and tastes particularly sweet when cold or in solution, it is sweetest glucide.
Application:
Property: Crystalline Fructose Powder is one kind of address sugar.
It is often used for the patients of glucose metabolism and liver dysfunction and promote the
amount of beneficial bacteria.
Therefore it is the idea sweetener used in the food for diabetes, obese patients and children.
Features:
1) Low calorie
Crystalline Fructose Powder has low calorie which will not lead to elevate blood glucose levels, stimulate insulin secretion and could inhibite excessive storage of body fat.
2) Hard crystalline
Once the Crystalline Fructose Powder is dissolved in the food, it will not easy to crystallize.
Sweetness.The sweetness of Crystalline fructose is 1.8times of sucrose.
3) Flavor enhancer
The flavour of crystalline fructose releases before the glucose and sucrose. And it will mask the fragrance of fruit.
4) Reduce the freezing point
The crystalline fructose has the ability of reducing the freezing point. Therefore, it is widely used in frozen food to enchance the taste.
Product Name: D-Fructose 1,6-bisphosphate trisodium salt
Molecular Formula: C6H15NaO12P2
Molecular Weight: 364.11
Appearance: White to Off-white powder
Purity: 99%
CAS NO.: 38099-82-0
EINECS No.: 253-778-0
Supplier: ZHENYIBIO
Fructose-1,6-biphosphate (F1,6P) is a glycolytic intermediate produced by the transfer of a phosphate from ATP to fructose-6-phosphate by the enzyme phosphofructokinase. Fructose-1,6-biphosphate, along with fructose-2,6-biphosphate, modulates the activity of phosphofructokinase-1 (PFK-1), the rate-limiting step in glycolysis. During glycolysis, aldolase splits Fructose-1,6-biphosphate into dihydroxacetone phosphate (DHAP) and glyceraldehyde phosphate. Fructose-1,6-biphosphate is also an allosteric activator of the M2 isoform of Pyruvate Kinase (PK-M2), the predominant form of pyruvate kinase in cancer cells.
