IUPAC Name
(3S,4R,5R)-2-(Hydroxymethyl)oxane-2,3,4,5-tetrol
Cas Number
57-48-7
HS Code
1702.60.10
Formula
C6H12O6
Appearance
White Powder or White Crystals
Common Names
D-Fructose, D-Levulose, Fruit Sugar, Fructose Powder, Crystalline Fructose
Packaging
25 kg PP Bag
Crystalline fructose is a high-intensity liquid sugar alternative that provides superior sweetness (1.2-1.8x sucrose), rapid sweetness onset, low viscosity solutions, and excellent humectancy for moisture retention, flavor enhancement, and cost-efficient bulking in reduced-sugar systems. In the food industry, it delivers clean high-fructose profiles for fruit-like sweetness, superior crystallization resistance in solutions above 50% solids, heat stability for cooking and baking, and clean-label appeal ideal for beverages, confections, and low-calorie products.
Beverages: Sweetens carbonated soft drinks, juices, energy drinks, and iced teas with 30-50% less solids than sucrose for equivalent sweetness, preventing crystallization in supersaturated syrups up to 75 Brix, excellent heat stability through UHT processing at 140°C, and flavor enhancement of fruit/citrus notes without aftertaste.
Confectionery: Provides smooth texture in jellies, gums, hard candies, and chocolate fillings with high solubility preventing graining, rapid gelation control at 60-80°C for precise set times, humidity resistance maintaining tack-free surfaces, and fruit flavor potentiation at 10-20% usage levels.
Bakery products: Improves moisture retention and shelf life in cakes, cookies, breads, and fillings with humectant properties reducing water activity by 0.05-0.10, authentic browning via Maillard reaction identical to HFCS sources, tender crumb without gumminess, and 4-week ambient stability.
Dairy products: Sweetens yogurts, ice creams, flavored milks, and puddings with smooth mouthfeel and no crystallization issues in high-solids (25-35%) formulations, superior freeze-thaw stability preventing ice crystal growth, and synergistic sweetness with dairy lactose for 20% sugar reduction.
Processed fruits and jams: Enhances fruit flavors in jams, jellies, fruit fillings, and purees with natural fructose compatibility, lower gelation temps (75-85°C) for heat-sensitive fruits, extended shelf life through water activity depression, and pectin synergy for firm spreads at pH 3.0-3.5.
Sauces and condiments: Balances acidity in ketchups, BBQ sauces, dressings, and marinades with clean sweetness masking vinegar notes, high solubility in oil-water emulsions preventing separation, thermal stability during hot-fill at 90°C, and flavor carry-through in microwavable formats.
In cosmetics, acts as a humectant in moisturizers, lotions, and hair conditioners; in personal care, provides sweetness in oral rinses and flavor stability in gels; in industrial uses, serves as a cryoprotectant in bioprocessing and stabilizer in fermentation media.
