Louis Francois Fructose Powder is a simple sugar with a high sweetening power and a clean, fine sweetness. It occurs naturally in fruit, honey, and certain plants, and is especially useful in food applications where you want more sweetness than sucrose at the same weight. It is a versatile professional ingredient for pastry, confectionery, frozen desserts, beverages, chocolate work, and dietetic formulations.

Use

Fructose Powder is used as a sweetener in recipes where sugar provides sweetness and flavour support. Because it is sweeter than sucrose, it is particularly useful when you want to achieve a strong sweet taste with a more refined flavour profile. It can be incorporated into dry mixes or dissolved into liquid systems depending on the application.

Recommended Dosage

Use according to the sweetness level and formula requirements of the recipe. Fructose has a higher sweetening power than sucrose, so it may be used at lower levels than standard table sugar depending on the result you want.

Applications / Practical Uses

Fructose Powder is suitable for sweet food products, sports nutrition products, low-calorie foods, diabetic-friendly formulations for some non-insulin-dependent users, biscuits, pastries, dairy desserts, yogurts, ice cream, sorbets, beverages, fruit juices, chocolate products, and confectionery. In practical use, it works well in cakes, wafers, frozen desserts, drinks, chocolate fillings, cooked sugar applications, nougat, and sweet spreads where a strong sweetening effect and clean flavour are important.

Observations

Fructose Powder is a sweet, odourless crystalline powder. It contains minimum 99.5% fructose on dry basis, with maximum 0.2% moisture, and has a pH of 5.0 to 7.0 in 10% solution. It is also described as a levorotatory sugar with a specific rotation of -91 to -93.5°. Storage should be protected from humidity, heat, and odours.

Origin

Fructose is a sugar found naturally in fruit, honey, and certain plants such as Jerusalem artichoke and chicory. It is also a major natural component of honey and is part of the sugar composition of cane and beet sugar.