Crystalline fructose, also called fructose sugar, Cas no.57-48-7, the solid form of Fructose, a white crystallized powder with a sweet taste. Manufacturing process from corn. Crystalline fructose is used as a sweetener combined with other sweeteners (and starches) to not only boost sweetness, but to improve cake height in baked goods, as well as improve the texture and taste of food products. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar,and 5% sweeter than high fructose corn syrup. It is often used in canned fruit, fruit preserves, bread, cakes, creams, marmalade, chocolate, and soft drinks to substitute for high fructose corn syrup(HFCS) and table sugar.
Kosher
Halal
ISO 9001
BRC
CAS No.
57-48-7
HS Code
170250
Specifications
Crystalline fructose food grade Specification
ITEM
STANDARD
Fructose Assay, %
99.5 Min
Loss on Drying, %
0.5 Max
Residue On Ignition, %
0.05 Max
Hydroxymethyfurfural,%
0.1 Max
Chloride,%
0.018 Max
Sulphate,%
0.025 Max
Color of Solution
Pass Test
Acidity, ml
0.50ml(0.02N NaOH) Max
Arsenic, ppm
1 Max
Heavy Metal, ppm
5 Max
Calcium&Magnesium,(as Ca), %
0.005 Max
Aerobic Bacteria, cfu/g
103 Max
Mould & Microzyme, cfu/g
102 Max
Dextrose Assay, %
0.5 Max
Product / Packaging
Other Conditions
MOQ
Our MOQ for bulk food/feed ingredient is generally 500 kg. We also support mixed containers — combine Crystalline Fructose with other food ingredients in one shipment to save on freight.
Samples
We provide free samples (100–500g) for quality testing before you place a bulk order. The buyer covers shipping costs only. Samples are typically dispatched within 2–3 business days.
Lead Time
Standard lead time is 7–15 days after order confirmation and payment. For stock items, delivery can be faster. We will confirm the exact timeline before you place the order.
Documents
You will receive the original COA (Certificate of Analysis), COO (Certificate of Origin), MSDS, TDS, and relevant certifications directly from the manufacturer. We guarantee full document authenticity and traceability.