Chemical and Thermal
Fructofin® fructose is chemically very active. It is a ketose-type monosaccharide and it has a strong inclination to participate in the Maillard reaction (non-enzymic browning) with amino groups.
Fructofin® fructose also decomposes more readily than sucrose at high temperatures (the caramelisation process) forming hydroxymethylfurfural and reversion products which have little or no sweetness. For baked products containing Fructofin® fructose it is recommended that the normal baking temperature is reduced by 25°C.
Crystalline Fructofin® fructose is acceptably stable to the air and heat but is hygroscopic. Goods in the original sealed packaging stored at temperatures below 25°C and relative humidities less than 60% can be expected to retain stability for at least one year.
Microbiological
Fructofin® fructose solutions are more resistant to microbiological fermentation than equivalent weight for weight sucrose solutions owing to their lower water activity.
