| Customization: | Available |
|---|---|
| CAS No.: | 57-48-7 |
| Formula: | C6h12o6 |
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Fructose is white crystallized powder,sweet taste,tasting twice as sweet ae sucrose,and tastes particularly sweet when cold or in solution,it is sweetest glucide.
| Item | Standard |
| Appearance | White crystal powder, sweet taste |
| Moisture/ (%) | 0.3 Max. |
| Loss of drying/ (%) | 0.3 Max. |
| Acidity/ (ml) | 0.50 Max. |
| Fructose content (on dry basis)(%) | 98.0-102.0 |
| Hydroxymethyfurfural,%(on dry basis) | 0.005Max. |
| Ignition residue/ (%) | 0.05 Max. |
| Lead mg/kg | 0.5 Max. |
| Arsentic, (As)(mg/kg) | 0.5 Max. |
| Copper,(Cu,mg/kg) | ≤5.0 |
| Chloride/ (%) | 0.010 Max. |
| SO2,g/kg | ≤0.04 |
| Total plate count (CFU/g) | 100 Max. |
| Coliform (MPN/100g) | 30 Max. |
| E. Coli & Salmonella | Not detected |
| Staphylococcus aureus | Not detected |
| Mould&Yeast (cfu/g) | 10 Max. |
| Mesh size | About 20-80 |
1. Application in dairy products
Resistant dextrin can be added as simple as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make dietary fiber-enhanced dairy products or milk beverages that supplement dietary fiber.
2. Application in infant food
In infants and young children, especially after weaning, the body of bifidobacteria is drastically reduced, leading to diarrhea, anorexia, developmental delay, and reduced nutrient utilization. Eating water-soluble resistant dextrin foods can increase the utilization of nutrients and promote the use of calcium, iron, zinc and other trace amounts. The absorption of elements.
3. Application in noodle products
Adding different types of dietary fiber to bread, steamed buns, rice and noodles can increase and improve the color of the bread. The dietary fiber added in the amount of 3% ~ 6% of the flour can strengthen the dough, and the steamed buns have a good taste and special fragrance. . Biscuit baking has very low requirements on the quality of flour gluten, which facilitates the addition of a large proportion of resistant dextrin, and is more conducive to the production of a variety of health-care biscuits with fiber function; the pastry contains a lot of water in the production, and it will solidify during baking. Soft products affect the quality. Adding water-soluble resistant dextrin to the cake can keep the product soft and moist, increase the shelf life, and extend the shelf life.
4. Application in meat products
Dietary fiber and protein form a thermally stable gel through the interaction of salt and hydrophobic bonds. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. Adding a certain amount of dietary fiber can increase the product yield, enhance the taste and quality.
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