Fructose Characters
Fructose syrup is produced from corn starch through enzymatic saccharification and glucose isomerization, by transforming part of glucose into fructose, to make it a mixture composed of glucose and fructose; there are two type of fructose, when the content of fructose is not less than 42% (dry matter) it is fructose F42, when fructose content is not less than 55% (dry matter) it is fructose F55; fructose syrup is a kind of important starch sweeteners, under normal temperature, it is viscosity colorless transparent liquid with good fluidity, has a unique flavor, sweet soft and pure, it has high solubility, is a new alternative of sucrose; fructose syrup mainly composed of fructose and glucose.

Fructose Applications
Fructose syrups sweetness is similar as sucrose, it is widely used in food and beverage industry replacing sucrose, especially used in the beverage industry, as its flavor and taste is better than sucrose; nowadays, it is already widely used in all kinds of drinks, cold drinks and snacks, bread baking, candied fruit, canned fruit, candy and pastry industry; as it has many special characters such as cold sweet, anti-crystallization, good moisture retention, good fermentation, good anti caries properties, so its application is wider than sucrose, besides applications in food and health food industry, it also has applications in pharmaceutical industry, household condiment, daily chemical industry and so on.

Fructose Main Specifications
ITEMS Unit F42 Fructose F55 Fructose
APPERANCE -- Colorless transparent viscous liquid with sweet taste
Dry solid % ≥71 ≥77
Fructose content %( dry base) 42~44 55~57
Dextrose & Fructose %( dry base) ≥92 ≥95
Chroma RBU ≤50
Ash % ≤0.05
Insoluble particles mg/kg ≤6
Transparency % ≥96
PH value -- 3.3~4.5
As mg/kg ≤1.0
Pb mg/kg ≤0.5
Cu mg/kg ≤5.0
SO2 mg/kg ≤40
Colony count cfu/g(ml) ≤3000
Colibacillus MPN/100g(ml) ≤30
Pathogenic bacteria -- Negative
Note: we can amend the specification slightly according to customer demand.