Fructose is the most commonHexulose。It is found in honey and fruits and combines with glucose to form sucrose for daily consumption.Fructose, which contains 6 carbon atoms, is also a monosaccharide and an isomer of glucose.It exists in a large amount in the pulp and honey of fruits in a free state. The naturally existing fructose is freeD-fructoseFructose exists in the form of oily viscous liquid rather than crystal under natural conditions.
Chinese name
fructose
Foreign name
Fructose[1]
chemical formula
CsixHtwelveOsix
molecular weight
one hundred and eighty point one five five
CAS login number
7660-25-5
EINECS login number
200-333-3
Melting point
103 to 105 ℃[2]
Boiling point
551.7 ℃
Water solubility
3750 g/L（20℃），538g/100ml（40℃）
Density
1.60 g/cm³
Appearance
The pure product is colorless crystal, and the aqueous solution is viscous liquid
1、hydroxylCan andcarbonylNucleophilic addition can form six membered rings respectivelyPyranThe semi ketal, pyran type and furan type structures of type A and five membered cyclofuran type can be reversibly transformed with the help of the linear chain structure of fructose. The fructose structure in solution is mainly circular;
2. Fructose and glucose can transform each other under the action of enzyme;
3. Weak base or strong base dilute solution can cause intramolecular alkenylation rearrangement of fructose withAldehyde group；
4. Under certain conditions, the carbonyl group of fructose can be reduced to hydroxyl group and converted to sugar alcohol;
5. The carbonyl group in fructose can react with hydrocyanic acid, hydroxylamine and amine derivatives;
6. Fructose can also be converted into dicarbonyl compounds by silver mirror reaction, which is different from glucose to gluconic acid by silver mirror reaction.[3]
Taste and flavor
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Below 40 ℃, the lower the temperature, the greater the sweetness of fructose, that is, the colder and sweeter the taste.
Compared with other sugar products, fructose has a sweet taste in the mouth that comes quickly and disappears quickly.The sweet peak of fructose appeared earlier than other flavors of food.When other flavor peaks of food appear, the sweetness of fructose has subsided, so that other flavors of food will not be hidden, and can coexist harmoniously with different flavors. Therefore, the original flavor of other fruits will not be covered and confused by the addition of fructose.
In contrast, the taste of sucrose is slow to come and go, and the sweetness in the mouth will disappear after 30 seconds. When the food flavor is released, it is the peak area of sucrose sweetness, and the food flavor will be covered by sucrose sweetness.
This characteristic of fructose can make it used in fruit juice and fruit juice soda, such as pineapple juice, hawthorn juice, mango juice, pear juice, etc., to keep the flesh bright and the aroma clear.It is used for candy and pastry processing to keep the original taste of fruits.It is used for alcoholic drinks. If alcohol, sparkling wine, medicinal wine and other mixed wines are used, they can ensure the sweetness while maintaining the characteristic taste of the wine.
When fructose is dissolved, it will significantly absorb heat. After entering, it will absorb more heat from the mouth, so it will give a cold feeling.This property of fructose is very suitable for cool drinks, carbonated drinks and fruit wine. Sodas and drinks made of fructose (high fructose syrup) give a refreshing and refreshing feeling after being taken.Using fructose as a sweetener in beverages can improve the taste of beverages.Compared with other sugars, fructose has a good taste, high sweetness and a wide range of applicable temperatures. It will not change due to high or low temperatures.
For simple sugar solution, the results of fructose compared with sucrose are roughly as follows:
1. In F-42 fructose with 10% sugar content, the sweetness is 0.9-1 times of sucrose, and the sweetness of fructose is equal to sucrose.
2. In F-42 fructose with a sugar content of more than 20%, its sweetness is equal to that of sucrose.F-55 fructose is 1.1 times sweeter than sucrose.
3. When fructose is mixed with sucrose, it has a complementary effect.Fructose also showed the same sweetness as sucrose at a low sugar content of 10%.
Moisture absorption and moisturizing
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Humidity refers to the property of keeping moisture at low humidity.Fructose also has good hygroscopicity.Among sugars, different sugars have different hygroscopicity. The hygroscopicity of common sugars is: fructose ≥ invert sugar>maltose>glucose>sucrose>lactose.
The good hygroscopicity of fructose enables it to be used in the food industry that needs moisturizing, such as the processing of bread, cakes, and sweets.
The application of fructose in candy can prevent crystallization and sand returning, especially for high-grade candy and chocolate.
The use of fructose in bread and pastry can make the pastry soft, long storage and good fresh-keeping performance.
At the same time, due to the high osmotic pressure, microorganisms are not easy to reproduce, which can significantly improve the product grade and extend the shelf life.
In addition, fructose is a simple sugar, easy to be used by yeast, and has a fast fermentation speed.Fructose is easy to decompose when heated, and easy to coking with amino acids. Therefore, when fructose is applied to baked foods (such as bread), it can not only achieve soft and delicious effects, but also increase the surface yellow color and rich burnt flavor.
The hygroscopicity of fructose also makes it a humectant for cosmetics and tobacco.
Osmotic dissolution
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Fructose is a monosaccharide. Its molecule is smaller than that of sucrose, and its osmotic pressure is twice as high as that of sucrose. It can penetrate cell tissues quickly, which is conducive to inhibiting the growth of microorganisms on the food surface, and has good antiseptic properties.The solubility of fructose is higher than that of sucrose, and fructose solids with a content of more than 75% can still flow freely (sucrose is no longer dissolved when it is more than 67%)[4]。The solubility of fructose is high, and it diffuses rapidly in water and is difficult to crystallize. At 20 ℃, the solubility is 1.9 times of sucrose and 3.7 times of glucose.Generally speaking, the lower the concentration of sugar solution, the stronger the fecundity of microorganisms, and the higher the concentration, the safer it will be.This is very beneficial to the use of fructose to process preserved fruits, jam, canned fruits, candied fruits and other highly sugared foods. It can not only retain the flavor and color of fruits, but also prevent their surface from drying up and returning to sand, which has a good preservation effect.
Freezing performance
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The freezing point of fructose solution is lower than that of other sugars (such as sucrose). The freezing point of 30% fructose solution is - 5 ℃, while that of 30% sucrose solution is - 3 ℃.
This characteristic of fructose makes it not form hard ice cubes when it is used in ice cream and other cold drinks processing, which can avoid ice crystals and make the product soft.Moreover, fructose has a better taste at low temperature, making the product delicate and delicious, with a long taste and endless aftertaste.Among all sugar and sugar alcohol sweeteners, fructose has the best performance in controlling ice crystal formation.Therefore, fructose is the best choice to reduce the formation of ice crystals in frozen foods.
Usage characteristics
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Fructose is mainly used as a sweetener in food.Fructose has good hygroscopicity and is easy to absorb water;It is easy to use yeast and has fast fermentation speed;Fructose is easy to decompose when heated, and is prone to coking reaction with amino acids. Compared with other sugars, fructose is more friendly to diabetics.
At present, there are more than 20 kinds of sweeteners widely used in the world, which can be divided into the following categories:
1. Monosaccharides and disaccharides: including sucrose, glucose, fructose, maltose, lactose, xylose and other natural sugars.
3. Sugar alcohols: including sorbitol, maltitol, mannitol, lactotol, erythritol, xylitol, etc.
4. Chemical synthetic sweeteners: saccharin, cyclamate, aspartame, sucralose, etc.
These types of products have their own characteristics and advantages, but also have significant shortcomings.These shortcomings limit their application.These disadvantages mainly include:
1. Monosaccharides, disaccharides, oligosaccharides and sugar alcohols are relatively low in sweetness, and the amount of use to achieve the same sweetness is large.
2. Synthetic sweeteners have high sweetness, but many products have bitter taste, metallic taste, impure taste, etc., so sweet inhibitors and fillers need to be added.
3. The biological stability of oligosaccharides and glycols is poor.Chemical synthetic sweeteners are generally stable, but there are also unsatisfactory aspects.For example, aspartame is not resistant to high temperature and acidic conditions, and cannot be used for baking food heated for a long time. Many sweeteners cannot be used for acidic food.
4. Sugar alcohol food has high hygroscopicity and low viscosity, which affects food processing and cannot be used on dry solid food.
5. Sugar alcohols are not easy to absorb, and excessive intake will cause diarrhea or gastrointestinal discomfort, such as flatulence, pain, burping, etc.
6. The safety of synthetic sweeteners is still in doubt.
7. The prices of oligosaccharides, sucralose and some sugar alcohols are relatively high.
In contrast, fructose combines the advantages of several types of sweeteners and is a good general sweetener.
1. High sweetness, low dosage, no need to add special additives (advantages of chemical synthetic sweeteners).
2. Its metabolic pathway has nothing to do with insulin, and human intake will not cause fluctuations in blood sugar and insulin levels (advantages of sugar alcohols and chemical sweeteners).
3. It is metabolized quickly in the liver and can rapidly synthesize liver glycogen with protective effect on the liver, which can improve liver function and protect the liver (advantages of oligosaccharides).
4. It is not easy to have cavities (the advantage of sugar alcohols).
5. Natural sugar, green and safe (advantages of sugar, sugar alcohol and oligosaccharide).
6. Good flavor and taste (advantages of some sugar alcohols and oligosaccharides).
Fructose also has a good sweet synergistic effect, which can be mixed with other sweeteners.This synergistic mechanism is more prominent in the mixed use of fructose and other high sweetness chemical sweetener white sugar.On the one hand, it can greatly improve the sweetness of the sweetener, on the other hand, it can reduce or eliminate the bitter taste of saccharin sodium or protein sugar and other bad aftertastes.
Product classification
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Fructose syrup
Fructose syrup, also known as high fructose syrup and isomeric syrup, is a mixed syrup formed by the isomerization of glucose isomerase from the saccharified liquid obtained by enzymatic action of starch to isomerize part of glucose into fructose. It is a new health starch sugar product with fructose and glucose as the main sugar[5]。After further separation of glucose, 90% fructose syrup was obtained.When 90% fructose syrup is mixed with an appropriate amount of 42% fructose product, 55% fructose syrup can be obtained.The industry says the three high fructose syrups are F-42 (HFC-S42), F-90 (HFC-S90) and F-55 (HFC-S55).
The three products are all liquid. HFC-S42 contains 42% fructose, 52-55% glucose, 6-8% oligosaccharide and 71% solid.HFC-S55 contains 55% fructose, 40% glucose, 4% oligosaccharide and 77% solids.HFC-S90 contains 90% fructose, 8% glucose, 1% oligosaccharide and 80% solids.
The use of fructose syrup will not only not damage the taste of food, but also increase the mellow flavor, ensuring the original taste of food;At the same time, as an ideal new sweetener, for the elderly and diabetic patients, the blood sugar concentration does not change significantly;As a good nutrient, it can inhibit protein consumption in human body, and has good therapeutic effect in coronary heart disease, cardiovascular disease and other diseases, and can supplement the loss of human protein.
Crystalline fructose
This is a crystalline solid containing more than 95% fructose.With the enhancement of people's concept of low GI healthy diet, crystalline fructose, as a new type of low GI sugar source, will eventually enter the public table.The sales volume of crystalline fructose in the world is increasing at an annual rate of more than 20%. It has broad market prospects and is a new functional health sugar that will replace sucrose and glucose in the 21st century[6]。According to the current technical level, the fructose content can be 98% or even more than 99%, of which the glucose content is only a few thousandths of the level of crystalline fructose.
Difference between fructose syrup and crystalline fructose
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Processing characteristics of fructose syrup and crystalline fructose
Usually, people use corn starch to produce fructose syrup, but in recent years, the preparation of starch sugar products from corn starch no longer conforms to the national industrial policy. Compared with other countries, China has a large area of sweet potato planting and high output;At the same time, sweet potato is rich in high-quality starch, with high nutritional value, mild taste and unique flavor.Therefore, sweet potato starch is widely used to produce high fructose syrup[5]。
Although China's crystalline fructose industry has achieved industrial production, the production process is not perfect and the production efficiency is low.The key technologies in its production process are glucose isomerization, fructose syrup separation, fructose crystallization, etc.The high purity and background crystallization characteristics required by fructose crystallization make efficient separation technology and stable crystallization technology difficult for its large-scale industrial production[6]。
Fructose syrup is a liquid food additive, so it cannot be used on dry solid food without water or with hard appearance, such as hard candy, crisp food, powder drinks, hard baked goods, etc.Only crystalline fructose can be used in these occasions.The main application of fructose syrup is liquid drinks.
On the contrary, crystalline fructose can also be used wherever fructose syrup can be used.As long as there is a small amount of water in the product, crystalline fructose can be rapidly dissolved and dispersed.
Transportation and storage of fructose syrup and crystalline fructose
Fructose syrup is a liquid, which needs to be canned for transportation and storage.One notable disadvantage of fructose syrup is that fructose syrup is easy to crystallize at low temperature (below 26 ℃), which brings some difficulties for long-distance transportation at low temperature.To avoid crystallization, the storage tank must be kept at 27-35 ℃ during the transportation of fructose syrup.In this way, the storage tank must be made of stainless steel with heating and temperature control.Even so, in the north of China, the weather is cold, so it is easy to crystallize fructose syrup transported by bulk tankers, which also needs to be heated to crystallize.The crystallization of fructose syrup also occurs in the process, which limits its application.Crystallized candy will block pipes and spouts.When using fructose syrup in a continuous production line with low processing temperature, it is necessary to stop frequently and remove this blockage with hot water.Fructose syrup is easy for microorganisms to breed and ferment after long-term storage.Not only storage tanks but also food processing equipment should be cleaned regularly.
Crystallized fructose does not have these problems.During transportation and storage, crystalline fructose is packed in sealed bags. As long as the packaging bag is not damaged, it will not absorb moisture and deteriorate.In the process of food processing, only after the crystalline fructose is dissolved, it will not return to crystallization.
It can be seen that the logistics cost of using fructose syrup is relatively high, and there are certain difficulties in transportation and processing.As a result, some customers have a bad impression of fructose syrup and are unwilling to use fructose products. In fact, as long as they switch to crystalline fructose, these problems will be solved.
Biochemical characteristics of fructose syrup and crystalline fructose
Crystalline fructose is pure fructose.Fructose syrup only contains part of fructose, but also contains a lot of glucose.
The advantages of pure fructose, such as taste, flavor, permeability, moisture absorption, etc., are also available in fructose syrup.However, there is a large amount of glucose in fructose syrup, which reduces the benefits of fructose.For example, the sweetness of fructose can disappear quickly without masking the characteristic flavor of food, but the sweetness of glucose disappears slowly, still bringing adverse effects to the taste.
From a biochemical point of view, fructose syrup can not play the advantages of fructose.The glycemic index of diabetic patients after taking crystalline fructose is only about 20, while the glycemic index of fructose syrup after taking F-55 will reach 50-60, almost in line with the glycemic index of sucrose 60-70.Obviously, crystalline fructose should be used in the diet of diabetics, and the use of fructose syrup would be meaningless.
To sum up, crystalline fructose is pure and real fructose.It can be considered that fructose syrup is a low-grade, low-cost fructose product.The production technology of fructose syrup is relatively simple and the cost is low. At present, the output and consumption of fructose syrup is far greater than that of crystalline fructose.But fructose syrup can not give full play to the advantages of fructose.In many cases, crystalline fructose is still used.
application prospect
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development
At present, fructose has been widely used in the production of food, medicine and health products in developed countries.The consumption of fructose syrup also showed a rapid growth.Some developed countries basically use fructose instead of sucrose in candy and drinks.As required by Canadian law, all drinks must use fructose syrup.
The United States is the largest country in the production and consumption of fructose (mainly in the form of fructose syrup), and the consumption of fructose has accounted for 40% of the total sugar.In the mid-1980s, fructose had completely replaced sucrose as raw material in American beverage, food and dessert industries.By 1994, the United States had used F-55 in all carbonated beverages that consumed more than 2 million tons of sucrose every yearFructose syrup。Take the two major beverage companies in the United States (Coca Cola and Pepsi Cola) as an example. In 1981, the two major beverage companies decided to use F-55 fructose syrup instead of 50% sucrose in locally produced beverages. Since 1984, they have all switched to F-55 fructose syrup.
In fact, many leading enterprises in China's food industry have recognized the performance advantages of fructose products and started to take the lead in using them.For example, Jianlibao, a famous international beverage in China, began to use fructose syrup in large quantities since 1997.Many enterprises use crystalline fructose in exported food.China is a large agricultural country. Most of the corn planted in ten thousand mu is used to produce starch and its deep processing products, which is an ideal raw material for glucose. In particular, fructose is the main way of corn deep processing.With the vigorous development of China's starch industry, the wide application of imported enzymes and the increasing improvement of production technology, the foundation for the development of fructose industry has been laid[7]。At the same time, there is still considerable potential for the development of domestic fructose. In recent years, many new fructose enterprises have been established, such as Fengyuan Biochemical, Ping An Sugar, Bowling Bao Group and Xinyi Sugar, which opened a new chapter in China's fructose industry.
The pharmaceutical industry is another big market, and the demand for crystalline fructose will continue to expand.The use of fructose injection in foreign countries is about ten years earlier than that in China. As a new generation of high-energy nutrition infusion that does not rely on insulin, fructose injection is very active in the world medical market, and has become the second largest injection after glucose in some countries.Fructose injection has not been widely used in China.However, the results of various clinical trials are satisfactory, and doctors generally respond well and are willing to apply them in large quantities in clinical practice.Each pharmaceutical manufacturer has also actively applied for new drugs and planned production.It can be predicted that the consumption of fructose in the domestic medical field will increase rapidly.
In short, the time for large-scale application of fructose products in China is ripe, and there is a broad prospect for the development of fructose products in China.So far, China has exported 66757 tons of fructose syrup, an increase of 385% year on year.The export volume increased significantly year on year. It is roughly estimated that the development of China's fructose syrup industry will reach a new height by 2025, from which enterprises and investors inside and outside the industry will reap fruitful results.
shortcoming
Fructose also has some disadvantages, which should be paid enough attention in application.
1. Cost is higher than sucrose
The cost of fructose syrup is currently higher than that of sucrose.However, due to the complex production process and high technical requirements, only a few countries in the world can produce crystalline fructose at a relatively high cost.But the cost of fructose is comparable to that of most sugar alcohols and oligosaccharides.It can be predicted that with the further improvement of fructose production and the progress of production technology, the cost of fructose will continue to decrease.
2. Fructose intolerance
Fructose intolerance is a genetic disease. Because of the lack of B-type aldolase, eating fructose will also cause the accumulation of fructose-1-phosphate, which will consume a large amount of phosphate reserves in the liver, thus reducing ATP concentration, thus accelerating lactose fermentation, causing lactic acidosis and postprandial hypoglycemia.This disease is often manifested as self limitation, that is, fructose intolerant people quickly develop a strong aversion to any sweet food.
3. Quantity to be controlled
The intake of fructose should not be too large.The daily fructose intake threshold of healthy people is 30~80g (average 40g), and excessive consumption of fructose will lead to hypertension.Fructose will slow down the process of excess salt excretion from the body, so it will cause the increase of salt content.The combination of salt and fructose can raise blood pressure and lead to hypertension.Fructose also affects kidney function.Excessive intake at one time will lead to malabsorption of fructose and gastrointestinal reaction.In addition, fructose is metabolized and absorbed quickly, and can be converted into triglycerides like glucose. Excessive intake will also lead to obesity and hyperlipidemia.Regular consumption of fructose will also have an impact on other health aspects.For example, it can increase the production of uric acid, which may increase blood pressure and cause gout[8]。
Food application
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Fructose products initially appeared as an alternative to sucrose in the food field.Due to the incomparable performance advantages of fructose products, fructose products gradually replace sucrose completely or partially in many areas of food processing.The purpose of this substitution is not only to solve the sweetness problem, but also to improve the product performance, enhance the flavor and taste, and improve the product grade.Practice has proved that fructose can replace sucrose 100% in fruit wine, medicinal wine, sparkling wine, medicinal syrup, fruit juice drinks, jam, canned fruit, candied fruit, hard candy, and hard baked products.In ice cream, ice cream, soft candy and soft baked goods, it can be partially replaced, with the replacement amount of 10-50%.With the deepening understanding of the application characteristics of fructose.Since the 1990s, many new products have been developed according to the characteristics of fructose, expanding the application of fructose in food.At present, new applications of fructose in food are still being explored.
Frozen food
The sweetness of fructose increases at low temperature, and the freezing point is low, so the performance of controlling the formation of ice crystals is good.Therefore, fructose syrup is more suitable for ice cream, ice cream and other frozen foods.The popsicle and ice cream produced with fructose syrup have a delicate fragrance.But in the production of popsicle, fructose syrup should not be used completely, 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 impact on the texture and melting of ice cream. After long-term storage, ice cream using fructose can still maintain good appearance, texture and flavor, while ice cream using sucrose is not good.
Sports drinks, energy drinks
This is a new type of food developed in Europe and America according to the characteristics of fructose.It gives play to the characteristics of fast fructose absorption and metabolism, which can quickly supplement energy to the body.Crystalline fructose is the basic raw material of sports and energy drinks.This drink can be used for physical exercise, physical labor or fatigue.Such drinks can not only increase physical strength and endurance, but also maintain physical strength and quickly eliminate fatigue.The famous brands include Active8 beverage from Amway Company in the United States, Enervit G beverage from Also Company in Italy, and Sportive Proto Kost beverage from Wander AG in Switzerland, which are all added with a large amount of crystalline fructose in the formula.In addition, fructooligosaccharide is a pure natural sweetener with good taste.Among them, type 55 fructooligosaccharide is 60% sweeter than sucrose, and type 95 fructooligosaccharide is 30% sweeter than sucrose. Adding type 95 fructooligosaccharide into the beverage can not only ensure that the product has a certain sweetness and high dietary fiber content, but also reduce the calories of the drink, which will not cause blood sugar rise after drinking, and can prevent and treat dental caries. At the same time, it can make the product taste softer and fresher[9]。
Cool drinks
This is a new type of food developed in Japan for the characteristics of fructose.It takes advantage of the cool taste of fructose, high sweetness at low temperature, and does not cover other flavors.Cool drinks are not only cool in taste, but also suitable for drinking at low temperatures, with a particularly good flavor.In Japan, fructose is mainly used in cool drinks.In order to ensure a good cool taste, a large amount of crystalline fructose is directly used.In 1990, Japan used 7000-8000 tons of crystalline fructose in the field of cool drinks.
Powder canned beverage/powder beverage
Due to the good solubility of crystalline fructose, foreign countries have used this property to improve the original powder beverage, and developed various nutritional, energy, and cool powder drinks, which are packaged in bags or cans.This not only brings into play the convenience of powder drinks that are easy to transport, but also has the characteristics of liquid drinks that have good taste and diversified products.For example, Emergen-C nutritional beverage powder developed by American Alacer Company is packaged in small bags.Each small bag (7g) can be brewed into 130ml beverage with heated water, which has the same effect as sports drinks.Slimfast powder canned beverage developed by American Thomson Company can produce chocolate flavor after adding water.
Low calorie beverage
Fructose and other sweeteners can be used to prepare low calorific value drinks.As less or no sucrose is used, the calorific value of the beverage is relatively low, and the taste will not be damaged.
Solid powder food
Crystalline fructose shall be used as a sweetener and added to powdered foods with instant requirements, such as cornflakes, oatmeal, etc.It can give play to the advantages of high sweetness, solubility and good taste of crystalline fructose.
Baked food
The low water activity and high moisture retention of fructose can delay food aging and prevent mildew.Accelerate Maillard reaction speed to form attractive color and fragrance.The most attractive features of baking and baking foods are the brownish yellow surface and the attractive fragrance released by the chemical reaction between raw sugar and amino acids.The coloring effect of crystalline fructose is higher than that of other sugars[10]。
In bread, fructose syrup can be used to replace part of sucrose. The fermentability, color rendering and moisture retention of fructose are all advantages.Bread is a food fermented by yeast. Yeast ferments most quickly by fructose and glucose, followed by maltose and sucrose.When fructose syrup replaces sucrose, the fermentation reaction is fast and good, producing a large amount of gas, and shortening the fermentation time of bread.Due to the high gas production, the bread is soft, soft and slightly moist. Like the use of sucrose, the bread has good strength and structure.
Due to the good moisture retention of fructose, bread can be kept fresh and soft for a long time during storage, and will not age and dry hard for 7-8 days.This is beyond the reach of sugar bread.
Cake
In cake products, fructose products can also be added to replace part of sucrose.In soft cakes and sandwich cakes, due to the good moisture retention of fructose, the cakes produced with fructose syrup have good quality and a long shelf life, which can extend the storage period of 15-20 days. The fructose cakes are still soft and have good flavor after 30 days of storage.The sucrose cake dried hard after a few days, and the surface was broken after a longer time, and the weight of fructose cake was less than that of sucrose cake in storage.It can be used for sandwich food such as Mid Autumn Moon Cake, and all fructose can be used. It has good flavor, no odor, and no scorching bitterness.
Sugared food
The use of fructose in candied foods such as preserved fruit, jam, jelly, canned fruit, and candied fruit can prevent fruit juice from flowing out of the fruit and maintain the flavor of the fruit due to its higher osmotic pressure than sucrose.Fructose penetrates the cell wall to reach equilibrium quickly, which improves the stability of the processing process and is not affected by pH value (pH).Fructose has affinity with fruit, which can also prevent fruit flavor from being reversed, and is conducive to maintaining fruit flavor.
dairy
Application of fructose in dairy products The use of fructose in yoghurt can play a role in sweetening and enhancing flavor, reducing the amount of fruit juice, reducing costs, and reducing the heat of products.For example, American companies use crystalline fructose in frozen yoghurt.More commonly, fructooligosaccharides are used in milk powder or yogurt.As fructooligosaccharides have the effect of proliferation of bifidobacteria, they can promote the proliferation of probiotics in fermented milk and milk powder products, and have beneficial effects on intestinal health[9]。
Nutritious wine
Fructose has been widely used in fruit wine, medicinal wine, sparkling wine and other nutritional wines.The solubility of fructose is good, and it will not cover the aroma of wine itself.
metabolize
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Metabolic characteristics:
(1) Fructose 1-phosphate is mainly produced by fructose kinase in liver, kidney and small intestine.
(2) In vivo, fructose can be converted into glucose or glycogen;However, glucose and glycogen cannot be conversely converted into fructose.
(3) Causal sugar can bypass the rate limiting enzyme (phosphofructose kinase) in glycolysis. In the liver, fructose is decomposed faster than glucose.
(4) The intensity of fructose metabolism depends on the fructose concentration and is not affected by insulin.The administration and absorption of fructose will not cause hypoglycemia.
Fructose can be directly converted into fructose 1,6-diphosphate, thus entering the glycolysis process.Fructose is actually easier to metabolize than glucose, because it can bypass the rate limiting enzyme of glycolysis pathway, 6-phosphofructose kinase 1.
The most important thing that fructose is superior to other sweeteners is its physiological metabolic characteristics.The metabolism of fructose in the body is not controlled by insulin. In the liver, fructose is first phosphorylated into fructose-1-phosphate, and then decomposed into triose, which is further synthesized into glucose and triglyceride or enters the fermentation pathway.In normal people, only a small amount of glucose is released from the liver. Therefore, human consumption of fructose will not cause serious postprandial blood glucose peaks and hypoglycemia that are easily caused by glucose and sucrose intake.Olefsky and Crapo showed that oral administration of 50g fructose, 20g fat and 20g protein caused small fluctuations in insulin and blood sugar.The table shows the glycemic index of several foods.It can be seen from the table that the glucose index of fructose is much lower than that of other sugars.
Blood sugar index table
Food name
glucose
sucrose
fructose
malt dust
Apple
Grape
white bread
Glycemic index
one hundred
59±10
20±5
105±12
39±3
64±11
69±5
This characteristic of fructose makes it possible to use fructose as a food sweetener for diabetics and widely used in foods for the elderly and children.In addition, fructose metabolism in the body will not produce lactic acid, and will not cause muscle soreness and burnout.Fructose has a strong binding force with cells in the body, releases heat energy in a very stable state, and has the effect of strengthening human endurance and metabolism. It is a good sweetener for sports drinks.
Pharmacopoeia information
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source
This product is D - (-) - fructopyranose, calculated as dry product, containing CsixHtwelveOsixIt should be 98.0%~102.0%.
character
This product is colorless or white crystal or crystalline powder, odorless and sweet.
This product is very soluble in water, slightly soluble in ethanol, and insoluble in ether.
identify
1. Take 0.25 g of this product, add 1 mL of water to dissolve it, add 0.2 g of resorcinol and 9 mL of dilute hydrochloric acid, heat it in a water bath for 2 minutes, and the solution turns red.
2. When fructose is determined by ultraviolet visible spectrophotometry, the reagent added is only concentrated hydrochloric acid, which reduces the environmental pollution.Fructose generates hydroxymethyl furfural under the action of hydrochloric acid, and has the maximum ultraviolet absorption at the wavelength of 291nm. The content of fructose in the range of 0~30mg/L is subject to Beer's law.
inspect
4.1 Acidity
Take 2.0g of this product, add 20mL of water to dissolve it, add 3 drops of phenolphthalein indicator solution and 0.20mL of sodium hydroxide titrant (0.02mol/L), which should be pink.
4.2 Clarity and color of solution
Take 5.0g of this product and add 10mL of water to dissolve it. The solution should be clear and colorless. If it develops color, it should not be deeper than the yellow or yellow green No. 1 standard colorimetric solution (General Rule 0901 Method 1).
4.3 5-hydroxymethyl furfural
Take 0.50g of this product, add 10mL of water to dissolve it, and measure it at the wavelength of 284nm according to the ultraviolet visible spectrophotometry (general rule 0401). The absorbance should not exceed 0.32.
4.4 Chloride
Take 0.60g of this product and check it according to the law (general rule 0801). Compared with the control solution made of 6.0mL of standard sodium chloride solution, it should not be more concentrated (0.01%).
4.5 Sulfate
Take 2.0g of this product and check it according to the law (general rule 0802). Compared with the control solution made of 2.0mL of standard potassium sulfate solution, it should not be more concentrated (0.01%).
4.6 Barium salt
Take 10.0g of this product, add water to dissolve it and dilute it to 100mL as the stock solution.Take 10mL of stock solution and add 1ml of 1mol/L sulfuric acid solution to prepare the test solution. Immediately compare it with the control solution (take 10mL of stock solution and add 1mL of water), and then compare it again one hour later. It should not be more turbid.
4.7 Calcium and magnesium (calculated by calcium)
Take 2.0g of this product, precisely weigh it, add 20mL of water to dissolve it, add 2 drops of hydrochloric acid, add 5mL of ammonia ammonia chloride buffer solution (pH10.0) and appropriate amount of chrome black T indicator, and titrate it with EDTA disodium acetate titrant (0.005mol/L) to blue.The consumption of ethylenediamine tetraacetic acid disodium titrant (0.005mol/L) shall not exceed 0.5mL.
4.8 Sucrose
Take 5.0g of this product, add 10mL of water, shake well, take 1mL of each product and put it into two colorimetric tubes A and B, add 9mL of ethanol into tube A, add 9mL of water into tube B, shake well.The opalescence of tube A shall not be stronger than that of tube B.
4.9 Loss on drying
Take this product and dry it for 4 hours at 70 ° C under reduced pressure. The weight loss shall not exceed 0.5% (general rule 0831).
4.10 Ignition residue
Not more than 0.1% (general rule 0841).
4.11 Heavy metals
Take 5.0g of this product, add 23mL of water to dissolve it, add 2mL of acetate buffer solution (pH 3.5), and check according to the law (general rule 0821 method 1). The content of heavy metals should not exceed 4% per million.
4.12 Arsenic salt
Take 2.0g of this product, add 5mL of water to dissolve it, add 5mL of dilute sulfuric acid and 1mL of bromine test solution, heat it on a water bath and concentrate it to about 5mL, cool it, add 5mL of hydrochloric acid and an appropriate amount of water to make it 28mL, and check according to the law (General Rule 0822, the first method), which should meet the requirements (0.0001%).
4.13 Sterility
Take this product, dissolve it with 0.1% sterile peptone water, and then treat it with membrane filtration method. Rinse it with 0.1% sterile peptone water (each membrane shall not be less than 100mL). Take Staphylococcus aureus as the positive control bacteria, and check according to the law (General Rule 1101), which should meet the requirements.(For sterile subpackaging)[11]
Assay
Take 10g of this product, precisely weigh it, put it into a 100mL measuring bottle, add an appropriate amount of water and 0.2mL of ammonia test solution, dissolve it, dilute it with water to the scale, shake it well, place it for 30 minutes, measure the optical rotation according to the law at 25 ℃ (General Rule 0621), multiply it with 1.124, and then obtain C in the test samplesixHtwelveOsixWeight of (g).
