结晶果糖
简介
结晶果糖是糖中最甜的一种，它来源于葡萄糖。结晶果糖具有相对甜度高、溶解度高、水活度低、热量低的特点。用于食品、饮料、酸奶、烘焙制品等的增甜剂。
规格
| Test | Standard | Results | |||
| Appearance | White crystalline powder | White crystalline powder | |||
| Identification A: | Conformity | Conformity | |||
| Identification B: infrared absorption spectrophotometry | Conformity | Conformity | |||
| Assay | 98.0% ～ 102.0% | 100.8% | |||
| Chloride | ≤0.018% | ＜0.018% | |||
| Glucose | ≤0.5% | 0.002% | |||
| Hydroxymethylfurfural | ≤0.1% | 0.0027% | |||
| Lead | ≤0.1mg/kg | ＜0.1mg/kg | |||
| Loss on Drying | ≤0.5% | 0.06% | |||
| Residue on Ignition | ≤0.5% | 0.02% | |||
| Sulfate | ≤0.025% | ＜0.025% | |||
| Remark | Lead has been subcontracted projects | ||||
| Conclusion | Conformity | ||||
用途
-结晶果糖热量低，不会导致血糖升高，刺激胰岛素分泌，并能抑制体内脂肪的过量储存。
-结晶果糖一旦在食物中溶解，就不容易结晶。
-结晶果糖的甜度是蔗糖的1.8倍。
-果糖结晶的味道先于葡萄糖和蔗糖释放出来。它会掩盖水果的香味。
-果糖结晶具有降低冰点的能力。因此，它被广泛应用于冷冻食品中，以增加食品的口感。
