What Is Fructose Malabsorption?

Fructose contains 6 carbon atoms and is also a monosaccharide. It is an isomer of glucose. It exists in a large amount in the fruit juice and honey in a free state. Fructose can also combine with glucose to form sucrose. Pure fructose is a colorless crystal with a melting point of 103-105 ° C. It is not easy to crystallize. It is usually a viscous liquid and easily soluble in water, ethanol and ether. D-Fructose is the sweetest simple sugar.

The lower the fructose temperature, the greater the sweetness, that is, the colder and sweeter the taste.

Compared with other sugar products, fructose has a sweet taste in the mouth and disappears quickly. The sweetness peak of fructose appeared earlier than other flavors of food. When the peak of other flavors of food appears, the sweetness of fructose has faded, so that it will not hide the other flavors of food, and can coexist in harmony with various flavors, so it will not cover and confuse other fruits due to the addition of fructose. The original flavor.

In contrast, the taste of sucrose comes slowly and goes slowly. The sweetness in the mouth does not disappear after 30 seconds. When the flavor of the food is released, it is the peak area of sucrose sweetness, which is masked by the sweetness of sucrose.

This property of fructose makes it useful for fruit juices and fruit sodas, such as

Fructose also has good

Fructose is a simple sugar with a smaller molecule than sucrose, osmotic pressure is twice as high as sucrose, and can penetrate cell tissues more quickly, which is conducive to inhibiting microbial growth on the surface of food and has good antiseptic properties. Fructose has high solubility, fast diffusion rate in water, and difficult to crystallize. At 20 , the solubility is 1.9 times that of sucrose and 3.7 times that of glucose. This is useful for processing preserved fruits, jams, canned fruits,

The freezing point of fructose solution is lower than other sugar products (such as sucrose). The freezing point of 30% fructose solution is -5 ° C, and the freezing point of 30% sucrose solution is -3 ° C.

This characteristic of fructose prevents it from forming hard ice cubes when it is applied to ice cream and other cold drinks, which can avoid ice crystals and make the product soft. In addition, fructose tastes better at low temperatures, making the product delicate and delicious, with long-lasting taste and endless aftertaste. Of all sugars and sugar alcohol sweeteners, fructose has the best performance in controlling ice crystal formation. Therefore, to reduce the formation of ice crystals in frozen foods, fructose is the best choice.

Fructose is mainly used as a sweetener in foods.

There are currently more than 20 sweeteners widely used in the world, which can be divided into the following categories:

1) Monosaccharides, disaccharides, sucrose, glucose, fructose, maltose, lactose, xylose and other natural sugars.

2) Oligosaccharides are mainly isomalto-oligosaccharides, fructooligosaccharides, galactooligosaccharides, lactulose, xylooligosaccharides, lactulose, raffinose, stachyose, etc.

3) sugar alcohols, including sorbitol,

At present, crystalline fructose is produced using enzyme technology based on the production process of fructose syrup.

Process flow:

Glucose enriched solution reflux isomerase column fructose syrup

Exquisite fructose syrup Chromatographic separation Fructose enriched liquid Concentration Seeding Cooling Crystallization

Fructose mother liquor reflux concentrated

Centrifugation Fructose crystals Washing Drying Screening Crystallized fructose

42% fructose syrup was separated by simulated fluid bed chromatography to obtain a high-purity fructose-enriched liquid (containing fructose 97%, dry basis), and then concentrated by a single-effect evaporator to a substance content of more than 70%. Seed crystals are added to the system for cooling and crystallization. The temperature is slowly reduced from 60 ° C to 25 ° C. About 50% of fructose crystals are precipitated, and the fructose mother liquor is refluxed again. Then, after centrifugal separation, washing with distilled water, drying, sieving and other technical treatments, anhydrous -D-fructose crystals are finally obtained. Crystal fructose has high hygroscopicity, so it needs to be sealed and stored in an environment with a relative humidity of less than 45%.

Fructose products first appeared in the food industry as an alternative to sucrose. Because fructose products have unparalleled performance advantages of sucrose, fructose products have gradually or completely replaced sucrose in many areas in food processing. The purpose of this replacement is not only to solve the sweetness problem, but also to improve product performance, enhance flavor and taste, and improve product grade. It has been proved in practice that fructose can replace sucrose 100% in fruit wine, medicinal wine, sparkling wine, medicinal syrup, fruit juice, jam, canned fruit, candied fruit, hard candy, and hard baked products. It can be partially replaced in ice cream, ice cream, soft confectionery, and soft baked products. The replacement amount is 10-50%. With the continuous deepening of the understanding of the application characteristics of fructose. After the 1990s internationally, in view of the characteristics of fructose, many new products have been successively developed, which has expanded the application field of fructose in food. At present, new applications of fructose in food are still being explored.

1) Frozen food

Fructose increases in sweetness at low temperatures and has a low freezing point, which has good control over ice crystal formation. Therefore, fructose syrup is more suitable for frozen foods such as ice cream and ice cream. Popsicles and ice cream made from fructose syrup have a clear flavor. However, in the production of popsicles, fructose syrup cannot be used entirely, but should be mixed with sucrose, otherwise the freezing speed is slow and the freezing effect is not good. In addition, fructose has an important effect on the texture and melting of ice cream. After long-term storage, ice cream using fructose can still maintain a good appearance, texture and flavor, while those using sucrose are not good.

2) Sports drinks and energy drinks

This is a new type of food developed by Europe and the United States for the characteristics of fructose. It takes advantage of the fast absorption and metabolism of fructose, which can quickly replenish the body with energy. Crystal fructose is the basic raw material of sports and energy drinks. This drink can be used for physical exercise, physical work or fatigue. This type of beverage can not only increase physical strength and endurance, but also maintain physical strength and quickly eliminate fatigue. Well-known brands include Active 8 from Amway in the United States, Enervit G from Also in Italy, and Sportive Proto Kost from Wander AG in Switzerland, all of which incorporate a large amount of crystalline fructose in the formula.

3) refreshing drink

This is a new type of food developed in Japan for the characteristics of fructose. It takes advantage of the cool taste of fructose, high sweetness at low temperature, and does not mask other flavors. The refreshing drink is not only cool, but also suitable for drinking at low temperature, especially the flavor. In Japan, fructose is mainly used in refreshing beverages. In order to ensure a good refreshing taste, a large amount of crystalline fructose is directly used. In 1990, Japan used 7000-8000 tons of crystal fructose in the field of refreshing drinks.

4) powder canned drinks, powdered drinks

Due to the good solubility of crystalline fructose, foreign countries have used this feature to improve the original powdered beverages, and developed various nutritional, energy, and refreshing powdered beverages in bags or cans. In this way, the convenience of transporting and carrying powder beverages is exerted, and the liquid beverages have good taste and diversified products. For example, Emergen-C nutritional beverage powder developed by the American company Alacer is packed in small bags. Each sachet (7g) can be filled with heated water to produce a 130ml drink, which is equivalent to sports drinks. Slimfast powder canned beverage developed by American Thopson Company can produce chocolate flavor after adding water.

5) Low-calorie drinks

Using fructose in synergy with other sweeteners, low-calorie beverages can be formulated. With less or no use of sucrose, the caloric value of the beverage is relatively low without compromising the taste.

6) solid powder food

Use crystalline fructose as a sweetener and add it to powdered foods that require instant dissolution, such as

Drinking juice can cause rectal cancer, and fructose is the culprit.

Fruit is rich in natural fructose, which is also commonly used as a sweetener in our daily food. But scientists have found that fructose can have many effects on major modern epidemics, including cancer, heart disease, hypertension, kidney damage, and even dementia. A recent study published in the Journal of the American Dietetic Association pointed out that the large amount of fructose absorbed when drinking fruit juice increases the risk of rectal cancer.

The name of fructose varies widely in the ingredient list. Its most common name in the sugar industry is high fructose syrup (HFCS), a fructose processed from corn. Scientists worry that high fructose syrup has an impact on human health because it is about the same amount of calories as sucrose, but cannot be metabolized in the same way in the human body.

A study published in the Hypertension magazine earlier this year by Imperial College London showed that people drinking sugary drinks every day can have a big effect on blood pressure. Fructose causes a reduction in the level of nitric oxide in the bloodstream, which is essential for the normal expansion of blood vessels.

In August, a survey published in the American journal Clinical Endocrinology and Metabolism also pointed out that fructose may cause liver damage. Research principal Dr. Kimber Stanhope explained that fructose will increase the burden on the liver and convert it into fatty liver, triggering hyperlipidemia and increasing the risk of cardiovascular disease. Fructose may also increase the risk of diabetes, because fatty liver may cause increased insulin resistance, which in turn has a strong relationship with diabetes.

Princeton University also has experimental studies this year that show that long-term consumption of high fructose syrup can cause abnormal growth of body fat, especially in the abdomen. Such abdominal fat can increase the risk of stroke and heart disease.

Research from the University of Cambridge has also shown that fructose exacerbates "dementia." Animal experiments have found that fructose intake is related to the formation of beta-amyloid plates in the animal's brain, which is common in people with Alzheimer's disease.

A recent study published in the Journal of the American Dietetic Association pointed out that the large amount of fructose that people absorb during the consumption of juice increases the risk of rectal cancer. Experts say that the fruit itself is rich in substances such as fiber, vitamin C and antioxidants, which can help fight against bowel cancer, but these substances will be lost during processing. Therefore, it is recommended that fruit should not be squeezed into juice.

The British Dietetic Association recommends that the amount of juice we drink every day should be maintained at 150 ml.

But maintaining daily intake of fructose within a manageable range is not easy. Nowadays, not only fructose in fruit juices, but also a wide range of foods and beverages, from biscuits to ice cream: brittle dry foods and biscuits with fructose, and more chews; fructose is added to ice cream and yogurt drinks , It tastes smoother; frozen food uses high fructose syrup to reduce crystallization; baked food with high fructose syrup has a golden color and is extremely attractive; a can of low-fat fruit-flavored yogurt contains 10 tsp of fructose sweetener; A can of soft drinks contains up to 13 scoops of fructose ...