Fructose (pharma grade) manufacturers tell you that fructose also has good hygroscopicity. Among sugars, fructose is highly hygroscopic and can easily absorb water. The good hygroscopicity of fructose makes it suitable for foods that require moisture retention: such as the processing of bread, cakes, and candy. The application of fructose in candies can prevent crystallization and re-sanding, and is especially suitable for high-end candies and chocolates. Fructose (pharma grade) manufacturers tell you that the use of fructose in bread and pastries can make pastries soft in texture, long-term storage, and good fresh-keeping performance, which can significantly improve product grades and extend shelf life.

In addition, fructose is a simple sugar, easy to use by yeast, and has a fast fermentation speed. Fructose is easily decomposed by heat, and is easy to coke with amino acids. Therefore, when fructose is used in baked foods (such as bread), it can not only achieve a soft and delicious effect, but also increase The surface layer has bright yellow color and strong burnt fragrance. Fructose (pharma grade) manufacturers tell you that the hygroscopicity of fructose makes it also used as a moisturizer for cosmetics and tobacco.
Metabolic characteristics of Fructose (pharma grade):
1. Fructose is mainly catalyzed by fructose kinase in the liver, kidney and small intestine to produce fructose monophosphate.
2. In the body, fructose can be converted into glucose or synthesized glycogen; but glucose and glycogen cannot be reversely converted into fructose.
3.Fructose (pharma grade) manufacturers tell you that fructose can bypass the speed limit in glycolysis.