ABSTRACT

Contents Introduction ............................................................................................................................ 380 Manufacture of Crystalline Fructose ........................................................................................ 380 Existence in Nature ..................................................................................................................381 Physical and Functional Properties .......................................................................................... 383

Relative Sweetness ............................................................................................................... 383 Sweetness Intensity Profile and Flavor Enhancement ...........................................................385 Sweetness Synergy ................................................................................................................385 Colligative Properties ...........................................................................................................385 Hygroscopicity and Humectancy ........................................................................................ 386 Browning and Flavor Development .................................................................................... 387 Starch-Fructose Synergy ...................................................................................................... 387

Metabolism of Fructose ........................................................................................................... 388 Absorption .......................................................................................................................... 389 Metabolism ......................................................................................................................... 389 Fructose and Diabetes ..........................................................................................................391 Food Intake .........................................................................................................................392 Physical Performance ...........................................................................................................393 Glycemic Effect ...................................................................................................................393

Practical Applications of Crystalline Fructose .......................................................................... 394 Dry Mix Beverages, Puddings, and Gelatins ........................................................................ 394 Lite Pancake Syrups and Carbonated Beverages .................................................................. 394 Breakfast Cereals ..................................................................................................................395 Baked Goods .......................................................................................................................395 Dairy Products .................................................................................................................... 396 Confections ........................................................................................................................ 397 Frozen Dairy Products and Novelties .................................................................................. 397 Frozen Fruit Packs and Juice Concentrates .......................................................................... 397 Sports Drinks...................................................................................................................... 397