Biotech Fructose Syrup (F55/F42 HFS)とは？用途・使用量・代替品・規格

Fructose, chemically known as D-Fructose or D-Levulose, is a naturally occurring six-carbon ketohexose with the molecular formula C6H12O6, molecular weight 180.16, CAS numbers 57–48–7 (D-fructose) and 7660–25–5 (β-D-fructopyranose), and EINECS number 200–333–3. Fructose is an isomer of glucose and the sweetest naturally occurring monosaccharide. Fructose exists in large quantities as a free sugar in fruit juices and honey, and also combines with glucose to form common table sugar (sucrose). Naturally occurring fructose exists as free D-fructose and typically appears as an oily viscous liquid rather than in crystalline form under natural conditions. Pure fructose is a colorless crystal with a melting point of 103–105°C, very high-water solubility (3750 g/L at 20°C), and is readily soluble in water and ethanol. Fructose is known as the "sweetest natural monosaccharide," with a sweetness approximately 1.2–1.8 times that of sucrose (typically recognized as 1.6–1.8 times), making it the sweetest of all natural sugars. To achieve the same level of sweetness, the intake of fructose is only half that of sucrose. The sweetness peak of fructose appears before other food flavors and fades rapidly, without masking the original flavors of foods, allowing it to coexist harmoniously with various flavors. Therefore, it is widely used in food, beverages, pharmaceuticals, and health supplement fields.

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Fructose is known as the "sweetest natural monosaccharide" and the "functional sweetener of the food industry," occupying a rapidly rising core position in the global food and beverage, pharmaceutical, and health supplement fields. Its most prominent core advantages include: economic efficiency from high sweetness, unique cold sweetness characteristics, low glycemic index and insulin-independent metabolism, excellent processing properties, and continuously optimized green manufacturing processes. 1 Economic efficiency from high sweetness Fructose is the sweetest natural monosaccharide, with a sweetness approximately 1.6–1.8 times that of sucrose. To achieve the same sweetness target, the amount of fructose used is only about half that of sucrose, significantly reducing the caloric and sugar content of products. This characteristic has important economic and technical value for food manufacturers, especially in the increasingly strong "sugar reduction" market environment. As a high-intensity sweetener, fructose helps enterprises achieve sugar reduction goals without sacrificing sweet taste experience. 2 Unique cold sweetness characteristics Fructose has unique cold sweetness characteristics. Below 40°C, the lower the temperature, the greater the sweetness of fructose—in other words, it tastes sweeter when cold. When the temperature drops to 0°C, the sweetness of fructose can reach 1.8–2.0 times that of sucrose. This characteristic makes fructose particularly suitable as a sweetener for low-temperature foods such as ice cream, frozen desserts, and chilled beverages, providing stronger and more persistent sweetness perception under refrigerated or frozen conditions. Regular sucrose has reduced sweetness at low temperatures, while fructose has the opposite effect, giving fructose a unique competitive advantage in the frozen food field. 3 Low glycemic index and insulin-independent metabolism The metabolic pathway of fructose in the body is distinctly different from that of glucose. Fructose does not require insulin for metabolism; after absorption, it is primarily metabolized in the liver, converted into liver glycogen, and does not cause rapid fluctuations in blood glucose. The glycemic index of fructose is extremely low, with a GI value of 19–23 (compared to 100 for glucose and 65 for sucrose), placing it in the typical low-GI sweetener category. This characteristic makes fructose and its related products widely used in the dietary management of diabetes patients, individuals with liver dysfunction, and nutritional support for special populations requiring blood glucose control. 4 Excellent processing properties