Sweetness
: Increased Sweetness
5-10% (All type
of food and beverage products) |
Reduced Viscosity
: Less Viscosity as more hydrolyzed
(Icing) |
Flavour Enhancement
: Fructose enhances fruit
flavour (All food and beverage products of
fruit flavour) |
Flavour and colour development
: Mixture of reactive mono saccharides
glucose and fructose , when heated with other foods give rise to
the maillard reaction resulting in browning and flavor development (Confectionery, cake, toffees) |
Humectancy
: High affinity for water , keep products
moist, enhancing acceptable
shelf life (Confectionery, cake, toffees and bread rolls) |
Crystallization Control
: Slow down and minimize crystallization, enhances
products shelf life (Confectionery, icing) |
Texture softening
: Keeping products moist and reducing
crystallization (Cookies, pancakes, hamburger, buns and ready to roll
icing) |
Water activity reduction
: Lower water activity than sucrose,
gives greater preservative effect thus
increases shelf life (All type of food products) |
Ferment ability
: Monosaccharides enhances the growth
of yeast cells (Alcoholic beverages) |
Freezing point depression
: Decreases the freezing point perceptibility
(Ice creams, frozen foods) |