Fructose (pharma grade) manufacturers tell you that high fructose syrup is liquid and needs to be canned for transportation and storage. Fructose syrup has a significant disadvantage, that is, high fructose syrup is easy to crystallize at low temperature (below 26 ℃), which brings certain difficulties to low-temperature long-distance transportation.

The manufacturer of Fructose (pharma grade) tells you that in order to avoid crystallization, it is required that the storage tank must be kept at 27-35 ℃ when the high fructose syrup is transported. In this way, the storage tank must use a stainless steel special tank with heating and temperature control. Even so, in northern my country, the weather is relatively cold, and it is easy to crystallize the fructose syrup transported by bulk tankers, and it needs to be heated to crystallize. Fructose (pharma grade) manufacturers tell you that the crystallization of high fructose syrup will also occur in the processing process, so its application is also subject to certain restrictions. Crystallized sugar lumps can clog pipes and spouts. The use of fructose syrup in a continuous production line with lower processing temperatures requires frequent stops to remove this blockage with hot water. Fructose syrup is stored for a long time, which is easy for microorganisms to breed and ferment. Not only storage tanks need to be cleaned regularly, but food processing equipment as well.
Fructose (pharma grade) manufacturers tell you that crystalline fructose does not have these problems. During transportation and storage, crystalline fructose is packed in airtight bags. As long as the packaging bag is not damaged, it will not absorb moisture and deteriorate. During food processing, only the crystalline fructose dissolves and does not return to crystallize.
It can be seen that the logistics cost of using high fructose syrup is relatively high, and there are certain difficulties in transportation and processing. Fructose (pharma grade) manufacturers tell you that some customers have a bad impression of fructose syrup and are reluctant to use fructose products. In fact, as long as they use crystalline fructose, these problems will be solved easily.