Title: Alternative Sweeteners

388 White and Osberger
In 1993, Vuilleumier estimated the potential crystalline fructose market to
be 200–300 million pounds (38). Viewed against projected 1998 market figures,
his estimate appears to be well within reach of fructose manufacturers.
VIII. REGULATORY STATUS
Crystalline fructose, HFCS, and sucrose are generally recognized as safe (GRAS)
in the United States. The Food Chemicals Codex and United States Pharmacopoeia
define fructose as containing not less than 98% or more than 102% fructose
and not more than 0.5% dextrose. Only crystalline fructose and crystalline fructose
syrup meet this definition—HFCS and sucrose do not.
The Codex Alimentarius Commission defines fructose as ‘‘purified and
crystallized d-α-fructose.’’ These requirements, as well, are met only by crystalline
fructose (39).
IX. STORAGE AND HANDLING
Relative humidity is the most important factor in crystalline fructose storage and
handling. Table 11 illustrates the effect of RH on the moisture absorption of
crystalline fructose (40). Product lumping is caused by the following.
• An initial increase in RH, causing surface water absorption and localized
dissolving of fructose at crystal surfaces
Table 11 The Effect of Relative Humidity on the Moisture Absorption of Crystalline
Fructose at 20°C a
Relative
Days exposed
humidity (%) 1 2 5 7 9 12 16 20 26
33 0.02 0.01 0.02 0.02 0.01 0.01 0.01 0.01 0.01
48 — 0.03 0.03 0.03 0.03 0.03 — — —
55 — 0.06 0.06 0.06 0.06 0.05 — — —
60 0.10 0.12 0.13 0.13 0.13 0.13 0.13 0.13 0.13 b
66 0.32 0.52 1.12 1.51 1.87 2.45 3.16 3.84 4.89
72 0.68 1.33 3.34 4.66 6.01 7.91 10.3 12.2 14.7
76 0.91 1.78 4.40 6.14 7.86 10.3 12.8 14.9 17.7
82 1.27 2.49 6.14 8.67 11.0 13.7 16.9 19.7 23.8
a The amount of moisture absorbed is indicated as a percent of dry weight.
b When moisture content exceeds 0.7%, fructose becomes increasingly wet and sticky. Processing
conditions should be controlled to achieve values above this line.