Crystalline Fructose

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A natural sweetener with high sweetness and a low glycemic index (GI); does not raise blood sugar levels and dissolves easily

Crystallized fructose is a natural high-intensity sweetener with a sweetness 1.2 to 1.8 times that of sucrose. It features a fruity aroma, is low in calories, and is easily absorbed and utilized by the body. The metabolism of crystallized fructose does not require insulin and does not affect blood sugar fluctuations, making it ideal for the development of low-sugar and sugar-controlled products. Its high solubility allows it to blend seamlessly into liquids and semi-solid foods, while its cooling sweetness enhances the flavor of iced beverages and refrigerated foods. Whether in low-sugar beverages, low-calorie pastries, or functional nutritional products, crystalline fructose serves as a "powerful sweetening tool" for creating differentiated products.

Specification

Crystallized fructose

Features

High sweetness, high solubility, low glycemic index, hygroscopicity, cooling sweetness, low risk of tooth decay, Maillard reaction.

Application

Baked goods, confectionery and chocolate, frozen foods, beverages, pharmaceutical excipients, health supplements and special dietary products, pharmaceuticals, cosmetics, animal feed, etc.

Beverages

Addressing the trade-off between reduced sugar and taste, the off-flavors associated with plant-based sweeteners, and the need for gut health, Allinkle^® allulose, Eryfine^® erythritol, and Frutilis^® crystalline fructose deliver both sweetness and a low glycemic index (GI); Frulyte^® fructooligosaccharides (FOS),
Imorawel^® isomaltulose (IMO), Golivites^® galacto-oligosaccharides (GOS), isomerized lactose, Velfibra^® polydextrose, and Hifibers^® resistant dextrin work together to comprehensively support gut health. These ingredients synergize to help beverages deliver three key benefits: reduced sugar content, dental care, and improved gut health.

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Dairy Products

To address the dairy industry’s needs for fermentation stability, gut health benefits, and reduced-sugar taste, Purista^® modified starch enhances textural stability; Golivites^® galacto-oligosaccharides (GOS), Frulyte® fructo-oligosaccharides (FOS), Imorawel^® isomaltulose (IMO), isomerized lactose, SUPMOS^® 2′-FL, Velfibra^® polydextrose, and Hifibers^® resistant dextrin provide comprehensive nutritional and gut health benefits; Allulose, erythritol, and crystalline fructose serve as sugar substitutes, balancing reduced sugar content with excellent taste. These ingredients support dairy innovation, delivering both health benefits and delicious flavor.

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Bakery Products

To address the baking industry’s needs for moisture retention, texture improvement, fiber fortification, and reduced sugar content while maintaining color, we offer Purista^® modified starch + Imorawel^® isomaltulose (IMO) to enhance moisture retention and texture; Golivites^® galacto-oligosaccharides (GOS), Frulyte^® fructo-oligosaccharides (FOS), Velfibra^® polydextrose, and Hifibers^® resistant dextrin to strengthen fiber content, increase satiety, and balance the gut microbiome; Allinkle^® allulose, Frutilis^® crystalline fructose, and Eryfine^® erythritol reduce sugar and calories while imparting an appealing color. These ingredients help baked goods achieve a perfect balance of softness, health, and taste.

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