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Hot Sale ISO Standard Crystalline Fructose Processing Line Professinally Designed High Yield Crystalline Fructose Making Device

Oushangyuan Process & Equipment Intelligent Co. Hall: Hall 9 Stand: H9-20
Hot Sale ISO Standard Crystalline Fructose Processing Line Professinally Designed High Yield Crystalline Fructose Making Device
Hot Sale ISO Standard Crystalline Fructose Processing Line Professinally Designed High Yield Crystalline Fructose Making Device
Hot Sale ISO Standard Crystalline Fructose Processing Line Professinally Designed High Yield Crystalline Fructose Making Device
Product Feature Crystalline fructose is a monosaccharide, which is the most chemically active sugar in saccharides. White crystalline powder, odorless, sweet taste. Soluble in water (20℃ solubility 3.5g/mL) and ethanol, insoluble in ether. The sweetness is 1.8 times of sucrose. Stable to light and heat, easy to absorb moisture. The sealed product can be stored for more than one year under 25℃ and humidity less than 60%. Crystalline fructose metabolizes faster than glucose in the human body and is easily absorbed by the body. It is independent of insulin and has little effect on blood sugar. It is suitable for supplement energy for patients with glucose metabolism and liver insufficiency. Crystalline fructose is an ideal sweetener for diabetics, obese patients and children.   1. Unique functional characteristics of crystalline fructose 1.1 Low calorie, nutritive Crystalline fructose, because of its low calorie, does not cause the rise of blood sugar concentration, does not stimulate the secretion of insulin, eating with fat, can inhibit the excessive storage of human fat, to inhibit dental caries, promote the absorption of calcium characteristics.   1.2 Moisture absorption and water retention Crystalline fructose is very stable after maintaining molecular water of crystallization. When crystalline fructose absorbs 6% ~ 12% water, it does not release or absorb water. It can inhibit food dehydration and starch aging, keep products soft and extend shelf life.   1.3 Maillard reaction Maillard reaction is a non-enzymatic browning reaction, which refers to the reaction of carbonyl (or aldehyde) compounds with amino compounds to produce dark reaction, dark substance. Because crystalline fructose contains aldehyde group, it can produce maillard reaction with amino compounds to color baked goods.    

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  • Processing
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