Title: Alternative Sweeteners

Crystalline Fructose 375
Figure 2 Solubility of sucrose, dextrose, and fructose at different temperatures.
eners. At approximately 55% relative humidity (RH), fructose begins absorbing
moisture from the environment; sucrose does not absorb appreciable moisture
until the RH exceeds 65%.
Although the ‘‘yin’’ of fructose hygroscopicity can present challenges in
ingredient handling and storage (see later), the ‘‘yang’’ of fructose humectancy
is a valuable functional attribute. Fructose is useful in sustaining product moistness
at low RH, retarding sweetener recrystallization at high sweetener solids,
delaying product staling, improving product eating qualities, and prolonging
product shelf-life.
F. Browning and Flavor Development
Fructose is a reducing sugar—sucrose is not. If conditions of temperature and
pH are favorable, reducing sugars can undergo a series of chemical condensation
and degradation reactions with proteins and amino acids that produce flavored
compounds and are responsible for product browning. In baked goods, the golden
crust and delectable flavors and aromas of breads and cakes are the highly anticipated
fruits of reducing sugars like fructose. If taken to extreme, however, this
valuable attribute can result in surface burning and the development of undesirable
off-flavors.
It should be noted that sucrose, a nonreducing sugar, may only significantly