Tartaric Acid Food Additives Ingredients

Quick?Detail:

·?CAS?No.:?57-48-7?

·?Other?Names:?fructose?crystalline?

·?MF:?C6H12O6?

·?EINECS?No.:?200-333-3?

Fructose?;?fructose?crystalline;?crystalline?fructose;?(D)-fructose

Description:?

1.?Product?Name:?Fructose

2.?Type:?Sweeteners

3.?Standard:?FCC?V/EP6

4.?Specifications:?Crystalline

5. Introduction: Fructose is a processed sweetener derived from corn that is almost entirely fructose. It consists of

at least 98% pure fructose, any remainder being water and trace minerals. It is used as a sweetener in the likes of

beverages and yogurts, where it substitutes for high-fructose corn syrup (HFCS) and table sugar. Crystalline

fructose is estimated to be about 20 percent sweeter than table sugar, and 5% sweeter than HFCS.

6. Package: 25KG kraft bag lined with plastics.

7.?Storage:?kept?in?a?light-proof,?well-closed,?dry?and?cool?place.

Applications:

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: Bread and cakes, Creams, Marmalade, Chocolate, soft drinks, and etc.

Specifications:

Item	Standard
Appearance	White?crystals,?free?flowing,?no?foreign?matters
Color?of?Solution	Pass?Test
Fructose?Assay?	≥99.5%
Loss?on?Drying	≤0.3%
Specific?Optical?Rotation	-91.0°?–?93.5°
Residue?on?lgnition	≤0.05%
Dextrose	≤0.5%
Sulphate	≤0.025%
Acidity?(0.02N?NaOH)	≤0.5ml
Arsenic	≤1.0mg/kg
Lead	≤0.25mg/kg
Total?Plate?Count?	≤100CFU/g
Coliform?Group	≤30MPN/100g
Mould?&?Microzyme	≤10CFU/g
Salmonella	Absent

Competitive?Advantage:

1. Low calorie

Crystalline fructose has low calorie which will not lead to elevate blood glucose levels, stimulate insulin secretion

and could inhibit excessive storage of body fat.

2. Hard crystalline

Once the crystalline fructose is dissolved in the food, it will not easy to crystallize.

3. Sweetness

The sweetness of Crystalline fructose is 1.8times of sucrose.

4. Flavor enhancer

The flavour of crystalline fructose releases before the glucose and sucrose. And it will mask the fragrance of fruit.

5. Reducing the freezing point

The crystalline fructose has the ability of reducing the freezing point. Therefore, it is widely used in frozen food to

enhance the taste.

Competitive Advantages:

1. Good products with good quality & good price!

2. Good knowledge of international business!

3. Good connections with shipping companies!

4. Fast answer-back to customers’ inquires & questions!

5. Fast shipment to all the customers!