Fructose products in the food industry first appeared as a substitute for sucrose. Because it has incomparable performance advantages of sucrose, It gradually completely or partially replace sucrose in many fields of food processing. The purpose of this substitution is not only to solve the problem of sweetness, but also to improve the performance, flavor and taste of products.
1. Frozen foods
Fructose increases sweetness at low temperature, and its freezing point is low, so it has a good control over the formation of ice crystals. Therefore, high fructose corn syrup is more suitable for ice cream, ice cream and other frozen foods. Popsicles and ice creams produced with high fructose corn syrup have a fresh flavor. But in the Popsicle production, can not use all the fructose syrup, but should be mixed with sucrose, otherwise the freezing speed is slow, and the freezing effect is not good. In addition, fructose has an important effect on the texture and melting of ice cream. The ice cream with fructose can maintain good appearance, texture and flavor after long-term storage, while the ice cream with sucrose is not good.
2. Sports drinks, energy drinks
Fructose is quickly absorbed and metabolized, which can quickly replenish the body's energy. Crystalline fructose is an essential ingredient in sports and energy drinks. This drink can be used for physical exercise, manual labor or when tired. This kind of drink, not only can increase physical stamina and endurance, but also maintain physical strength, quickly eliminate fatigue.
3. soft drink
Fructose has the advantage of cool taste, high sweetness at low temperature and not obscuring other flavors. Soft drinks are not only cool in taste, but also good for drinking at low temperatures.
4. Low-calorie beverage
The low calorific value beverage can be prepared by using fructose and other sweeteners. With little or no use of sucrose, the calorific value of the drink is lower and the taste is not impaired.
5. Solid powder food
Crystalline fructose can be used as a sweetener and added to the powder food with the requirement of instant dissolution, such as jade rice flakes, oats, etc. It can give full play to the advantages of high sweetness, solubility and good taste of crystalline fructose.
6. Bread
In bread, fructose syrup can be used to replace part of the sucrose, fructose fermentation, color and moisture as advantages play out. Bread is the use of yeast fermentation food, yeast use fructose and glucose fermentation is the fastest, followed by maltose, sucrose. Fruit, glucose syrup instead of sucrose, fermentation reaction is fast and good, produce a lot of gas, shorten bread fermentation time. Due to the high gas production, the bread is soft, soft and slightly moist, as with sucrose, the bread has good strength and structure. Because fructose and glucose are easy to react with amino acids in the dough during baking, the bread surface can be coated with a layer of high fructose syrup or crystallized fructose-sucrose mixture solution. This bread is easy to color, the surface layer of a layer of yellow, beautiful and good flavor.
Because fructose is a good moisturizer, bread can stay fresh and soft for a long time in storage, and will not age and dry for 7-8 days. This is what sucrose bread cannot do.
7. Cake
Fructose products can also be added to cake to replace part of sucrose. In soft cakes and sandwich cakes, because of the good moisture of fructose, the cakes made from fructose syrup have better quality and longer shelf life. The shelf life can be extended by 15-20 days. The fructose cakes are still soft and tasty after stored for 30 days. Sugar cakes, on the other hand, dry out after a few days, and after a little longer, the top layer breaks, and fructose cakes lose less weight in storage than sugar cakes. For the Mid-Autumn Festival moon cakes and other sandwich food, can be all the use of fructose, good flavor, no smell, also does not lead to the production of bitterness.
8. Sugar curing foods
The use of fructose in preserved fruit, jam, jelly, canned fruit, preserves and other sucrose preserved food, because of the higher osmotic pressure than sucrose, can prevent the fruit juice back out of the fruit, to maintain the fruit flavor. Fructose reaches equilibrium faster through the cell wall, increasing the stability of the process and being independent of pH. Fructose and fruit matter still have affinity function, also can prevent the fruit flavor inverse, is conducive to maintaining the fruit flavor.
9. Dairy products
Fructose used in yoghurt can sweeten and enhance flavor, reduce the amount of juice, reduce the cost, and reduce the calories of the product.
10. Nutrition wine
Fructose has been widely used in fruit wine, medicinal wine, sparkling wine and other nutritional wines. It has good solubility and will not obscure the aroma of wine itself.
