Corn Crystalline Fructose
Corn Crystalline Fructose is the crystalline (solid) form of fructose, a simple sugar derived primarily from corn starch. It is produced through enzymatic processing and purification of corn-derived sugars, resulting in a high-purity sweetener that is typically 98-99.5% fructose. As a food additive, it serves as a nutritive sweetener in various foods and beverages, offering advantages like enhanced sweetness (about 1.2-1.8 times sweeter than sucrose), humectant properties (to retain moisture), cryoprotection (to prevent freezing damage in products), and flavor enhancement. It is often sourced from non-GMO corn and has a lower glycemic index compared to glucose or sucrose, making it suitable for applications where blood sugar impact is a consideration. Common uses include baked goods, beverages, dairy products, and confectionery.
While specifications can vary by manufacturer, a common set for typical Food Grade Specifications of Corn Crystalline Fructose includes:
Fructose Assay: 99.5% Min
Appearance: Fine, white crystalline powder, odorless, clean taste, and free from visible impurities.
Loss on Drying: 0.5% Max
Residue On Ignition (Ash): 0.05% Max
Hydroxymethylfurfural (HMF): 0.1% Max
Chloride: 0.018% Max
Sulphate: 0.025% Max
Acidity: 0.50 ml of 0.02N NaOH Max
Heavy Metals: 5 ppm Max
Arsenic: 1 ppm Max
Calcium & Magnesium (as Ca): 0.005% Max
Microbiological Limits:
- Aerobic Bacteria: 10³ cfu/g Max
- Mould & Micro-organisms: 10² cfu/g Max
Key Characteristics:
- Sweetness: Significantly sweeter than sucrose.
- Non-GMO: Often produced from non-GMO corn.
- Low Glycemic Index: Has a lower impact on blood sugar levels compared to glucose and sucrose.
- Properties: Acts as a humectant, cryoprotectant, and flavor enhancer.
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