Applications of Crystalline Fructose in Low GI Solid Beverages

Applications of Crystalline Fructose in Low GI Solid Beverages

With the increasing personalization and diversification of consumer demand, a wide variety of solid beverages such as milk protein, plant protein, fruit and vegetable juice, instant tea, etc. are becoming increasingly popular, and the demand scale is still expanding. Among them, the low GI diet for diabetes patients and consumers who "emphasize quality of life and want to be healthier" undoubtedly brings a favorable competitive space to the solid beverage industry.

I. Using healthy sugar to reduce the GI value of products.

Crystalline fructose is a monosaccharide that is an isomer of glucose, containing 6 carbon atoms. Its structural formula is C6H12O6, and its sweetness is 1.2-1.8 times that of sucrose. It naturally exists in the juice of fruits, honey, and grains. Crystalline fructose has a fruity aroma, low calorific value, and is metabolized faster in the body than glucose. It is easily absorbed and utilized by the body and does not rely on insulin, resulting in a lower blood sugar burden.

The increase in blood sugar in the human body after consuming fructose is much lower than that of other traditional natural sugars such as sucrose. Other evidence shows that fructose in human body can promote the growth and reproduction of beneficial bacteria such as bifidobacteria, inhibit the growth of harmful bacteria, improve gastrointestinal function and metabolism, reduce blood lipids, and prevent caries. It is an ideal sweetener for diabetics, obese patients, and children.

II. Application characteristics of crystalline fructose in low GI solid beverages.

1. Crystalline fructose is not easily converted into acid by oral streptococci and can inhibit the production of pectin by the bacteria, thereby suppressing the development of dental caries.

2. The highest peak sweetness of crystalline fructose comes and goes quickly; Sweetness does not affect other aromas and has the effect of enhancing the flavor of the product; Crystalline fructose has a high sweetness, 1.2-1.8 times that of sucrose; Its sweetness varies with temperature, and the lower the temperature, the higher the sweetness.

3. Crystalline fructose has high solubility and increases with temperature.

4. Crystalline fructose is a monosaccharide with an osmotic pressure about twice that of sucrose, which allows sugar to penetrate the interior of the fruit well, forming a prominent color on the outside, and effectively inhibiting bacterial growth during processing.

5. Crystalline fructose can reduce lactate formation, help strengthen human endurance, and is the main source of physical supplementation for people who engage in exercise and physical exertion.

Given the above application characteristics, European and American countries have developed various nutritional, energy, and cooling solid beverages for crystalline fructose, packaged in bags or cans. This not only enhances the convenience of transporting and carrying solid beverages, but also has the characteristics of good taste and diversified products for liquid beverages. In China, special medical formula foods containing crystalline fructose are gradually being accepted by more and more consumers.

At present, the global demand for crystalline fructose is growing at a rate of 30% per year, mainly used in food and beverage, health products, high-end pharmaceutical fields, nutritional solutions, injection solutions, etc.