The higher sweetening efficiency of Fructofin® fructose means that reduced sugar versions of soups and sauces can be made without compromising the microbiological stability. This is due to the higher osmotic pressure of Fructofin® fructose in solution compared to sucrose.
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Soups and SaucesFructofin® fructose can be used in both sweet and savoury sauces, such as pickles, tomato ketchup and relishes. It also works well in soups by enhancing the natural flavours present in the formulation.
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