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Description
Fructose
Fructose is widely used to in soft drinks,desserts,frozen foods,milk foods, health food& sports foods. It is sweeter than table sugar, so less is needed for the same degree of sweetness. SPECIFICATION:
| Properties | Specification |
| Appearance | White Crystals |
| Taste and Odor | Sweet, no objectionable taste or odor |
| Granulation | 99 minimum thru #16 Mesh Sieve 20% maximum thru #100 Mesh Sieve |
| Fructose Assay | ≥99.5% |
| Dextrose Assay | ≤0. 5% |
| Loss on Drying | ≤0.5% (USP2007) |
| Residue On Ignition (Ash) | ≤0.05% (USP 2007) |
| Hydroxymethylfurfural (dry basis) | ≤0.1% (USP 2007) |
| Chloride | ≤0.018% (USP 2007) |
| Sulphate | ≤0.025% (USP 2007) |
| Color of Solution | USP 2007 |
| Arsenic | ≤1mg/kg |
| Heavy Metal | ≤5mg/kg |
| Calcium & Magnesium | USP 2007 |
| Aerobic Bacteria | ≤103cfu/g |
| Mould & Microzyme | ≤102cfu/g |
| E. coli | Can not be found |
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Fructose