Fructose
Fructose Nature's Sweetest Sugar.Fructose is produced by nature in more good things than you can imagine. From fruits and berries to vegetables and honey. The sweetest of all naturally occurring sugars,fructose is also one of the original carbohydrate sweeteners consumed by man and is physiologically acceptable for human nutrition and metabolism.
It is a monosaccharide, and a reducing sugar, capable of reacting with amino acids to form the desirable flavors and colors required in a variety of processed food products including baked goods and confections.
Sweetose Crystalline fructose
Sweetose Crystalline fructose is a nutritive corn sweetener which is processed from high fructose corn syrup (HFCS) into a pure white free-flowing crystalline material or pure water white syrup. Sweetose Crystalline fructose sweetener that is also a functional ingredient in food systems. Its properties differ from that of sucrose or HFCS and allow formulators to take advantage of its high relative sweetness synergy with nutritive and non-nutritive sweeteners and interaction with a wide variety of food ingredients.
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Physical Properties Of Sweetose Fruit Sugar Crystalline
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Appearance
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Free flowing white crystals
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Empirical
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C 6 H 12 O 6
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Chemical name
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b -D – fructopyranose
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Melting point
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102 o C -105 o C
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Molecular Weight
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180.16
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Caloric Values
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3.66Kcal/gram
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Features of Sweetose Crystalline Fructose
- Intense sweeteness
- Synergism with other sweeteners
- Synergism with starches
- Flavor enhancement
- Low water availability(Aw)
- Humectancy
- Solubility increase
- Increased osmotic pressure
Benefits of Sweetose Crystal Fructose
- Calorie reduction
- Clean, light mouth feel
- Faster starch set times
- Increased gel strength
- Flavor improvement
- Improved texture and mouth feel
- Reduced Aw
- Improved levels of sweeteners, flovors and acids
- Labeling advantages
- Cost savings
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Technical characteristics
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Fructose is a highly soluble monosaccharide. This means that it is lower in viscosity than equivalent solutions of sucrose, is more hygroscopic and exerts a higher osmotic pressure in solution.
- Highest, sweetness of all sugars up 1.8 times that of sucrose
- Enhances flavours, particularly those of fruit, chocolate, coffee and vanilla.
- Masks bitter after-tastes of intense sweeteners.
- Easy to handle
- High solubility (up to 79% w/w at 20° C )
- High freezing point depression
- High osmotic pressure in solution ( and conse quently low water activity)
- Acts as a good humectants
- Low viscosity in solution
- Browns readily ( Millard reaction)
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Metabolic Properties
Metabolic pathway
Fructose is absorbed rather slowly into the intestinal cells by means of facilitated diffusion, after which it is primarily and rapidly metabolized in the liver. Entry into the liver and subsequent phosphorylation in insulin independent. Further metabolism occurs by way of a variety of metabolic pathways. In healthy and well regulated diabetics, glycogensis (glucose stored as glycogen) predominates.
Suitability for Diabetics
Effect on blood Glucose and insulin levels
The postprandial rise in blood glucose is less after fructose than after glucose or sucrose ingestion, regardless of whether the sugars are ingested as such or as part of a meal.This reduces the risk of hypoglycemic reactions.
Fructose has a negligible effect on the secretion of insulin and is hence suitable for non-insulin-dependent diabetics.
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GLYCAEMIC INDEX
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SWEETENER
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GLYCAEMIC INDEX
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GLUCOSE
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99 ± 3
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SUCROSE
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68 ± 5
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LACTOSE
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46 ± 2
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FRUCTOSE
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19 ± 2
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Glycaemic Index
The GI of foods is simply a ranking of carbohydrate containing food based on their immediate effect on blood sugar levels. To make s fair comparison, all foods are compared with a reference food such as pure glucose (100).The GI of fructose is 19 ±, and this is considered to be low Glycaemic.
A recent review, overseen jointly by the World Health Organisation (WHO) and the Food and Agricultural Organisation (FAO), of the available data on the use of carbohydrates in human nutrition endorsed the use of low GI foods. The same organizations also recommended that, in order to prevent the most common disease of affluence such as coronary heart disease, diabetes and obesity, people in industrialized countries should base their diets on low GI foods.
Improved Glycaemic Controls
Studies show that glucose levels of diabetics are better controlled on a fructose diet than on sucrose or complex carbohydrate diets. Further more, improved Glycaemic control has been associated with improved insulin sensitivity.
Recent studies have also emphasized the effect of a low does of fructose on the improvement in Glycaemic response to an oral glucose tolerance test (OGTT) in adults with Type II diabetes.
Fructose has also been shown to decrease the Glycaemic response to a glucose load and improve the ability of hyperglycemia to regulate glucose production in Type II diabetics, even after only small amounts are administered.
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Specifications
Description:
White Crystalline powder; practically odorless, with a very sweet taste.
Solubility:
Very soluble in water (approximately 3.5 g/ml @ 20 o C); soluble in ethanol; sparingly soluble in ether.
Molecular Formula: C 6H 2O 6
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Specifications
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Limits
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Methods
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Color in aqueous solution
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Max.20 ICUMSA
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ICUMSA
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pH in aqueous solution (10% w/w solution)
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4.5 – 7.0
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pH meter
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Specification rotation (on Anhydrous material)
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-91.0 o to -93.5 o (corresponds to min 99.5% fructose)
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European Pharmacopoeia
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Moister
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Max.0.1%
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Karl Fischer
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Ash
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Max.0.01%
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ICUMSA Conductivity
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Arsenic
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Max.0.5mg/kg
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AAS-Graphite Furnace
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Heavy metals
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Max.1mg/kg
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Ph.Eur
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Lead
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Max.0.1mg/kg
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AAS-Graphite Furnace
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Sulphate
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Max.50mg/kg
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USP
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Chloride
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Max.40mg/kg
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USP
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Calcium
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Max.5mg/kg
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ICP
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Glucose
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Max.0.1%
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Enzymatic-Glucose Oxidase
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5-Hydroxymethy 1furfural (and related compounds)
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Passes test
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Ph.Eur
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Particle size distribution
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A number of different grades Are available on application
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FDA Status: Complies with FDA regulation 21CFR182.1 as Fructose, Generally recognized as safe.
References
- Batterman, C.K., Augustine, M.E. And Dial, J.R.(1987) Sweetener Composition, US Patent 4,676,991.
- Tappy.L. Randin, J.P, Felber, J.P. Chiolero, R.Simonson, D.C.Jequier, E.. And DeFronzo, R.A. Comparison of the themogenic effect of fructose and glucose in normal humans.Am.J.Physiol.1986; 250 (Endocrinol.Merab.13);E718-E724.
- FAO/WHO Expert Consultation, Carbohydrates in human nutrition; report of a joint FAO/WHO Expert Consultation. Rome, 14-18 April 1977: Food and Agricultural Organization,1998 (FAO Food and Nutrition paper66).
The following are the botanical names of the spices as you needed.
1.Turmeric Curcuma longa
2.Chilly Capsicum annum
3.Sugarcane Saccharum officinarum
4.Cardamom Elettaria cardamomum
5.Cashewnut Anacardium occidentale
6.Gingelly Sesamum indicum
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% of Profilt
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30.58%
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29.58%
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