1 physical , functional properties
1.1 sweetness of fructose
1.2 fructose solubility , crystallization
1.3 fructose hygroscopicity , humectancy
1.4 freezing point
1.5 fructose , starch functionality in food systems
physical , functional properties
sweetness of fructose
the primary reason fructose used commercially in foods , beverages, besides low cost, high relative sweetness. sweetest of naturally occurring carbohydrates. relative sweetness of fructose has been reported in range of 1.2–1.8 times of sucrose. however, 6-membered ring form of fructose sweeter; 5-membered ring form tastes same usual table sugar. warming fructose leads formation of 5-membered ring form. therefore, relative sweetness decreases increasing temperature. has been observed absolute sweetness of fructose identical @ 5 °c 50 °c , relative sweetness sucrose not due anomeric distribution decrease in absolute sweetness of sucrose @ lower temperatures.
figure 2: relative sweetness of sugars , sweeteners
the sweetness of fructose perceived earlier of sucrose or glucose, , taste sensation reaches peak (higher of sucrose) , diminishes more of sucrose. fructose can enhance other flavors in system.
fructose exhibits sweetness synergy effect when used in combination other sweeteners. relative sweetness of fructose blended sucrose, aspartame, or saccharin perceived greater sweetness calculated individual components.
fructose solubility , crystallization
fructose has higher solubility other sugars other sugar alcohols. fructose is, therefore, difficult crystallize aqueous solution. sugar mixes containing fructose, such candies, softer containing other sugars because of greater solubility of fructose.
fructose hygroscopicity , humectancy
fructose quicker absorb moisture , slower release environment sucrose, glucose, or other nutritive sweeteners. fructose excellent humectant , retains moisture long period of time @ low relative humidity (rh). therefore, fructose can contribute more palatable texture, , longer shelf life food products in used.
freezing point
fructose has greater effect on freezing point depression disaccharides or oligosaccharides, may protect integrity of cell walls of fruit reducing ice crystal formation. however, characteristic may undesirable in soft-serve or hard-frozen dairy desserts.
fructose , starch functionality in food systems
fructose increases starch viscosity more rapidly , achieves higher final viscosity sucrose because fructose lowers temperature required during gelatinizing of starch, causing greater final viscosity.
although artificial sweeteners not suitable home-baking, many traditional recipes use fructose.
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