The lower the fructose temperature, the greater the sweetness, that is, the colder and sweeter it is on the palate.

Compared with other sugars, fructose has a sweet taste in the mouth and disappears quickly.

This characteristic of fructose can make it used in fruit juices and sodas, such as pineapple juice, hawthorn juice, mango juice, pear juice, etc., which can keep the pulp bright and fruity. It is used in candy and pastry processing to keep the original flavor of the fruit. For alcoholic beverages, such as wine, sparkling wine, medicinal wine and other prepared wines, it can maintain the characteristic taste of the wine.

1. Fructose has good hygroscopicity. Among sugars, fructose is the most hygroscopic and absorbs water easily.

2. The good hygroscopicity of fructose makes it suitable for food that needs moisturizing: such as the processing of bread, cakes and candies.

3. The application of fructose in candy can prevent crystallization and sand back, especially suitable for advanced candy and chocolate.

4. The use of fructose in breads and cakes can make the cakes soft, not dry after long-term storage, and have excellent fresh-keeping performance, which can significantly improve product quality and prolong shelf life.

5. Fructose is a monosaccharide, easy to be used by yeast, and has a fast fermentation speed. Fructose is easily decomposed when heated, and is prone to coking reaction with amino acids. Therefore, when fructose is applied to baked goods (such as bread), it can not only achieve a soft and delicious effect, but also increase the amount of fructose. The surface layer is bright yellow in color and has a rich burnt aroma.

6. The hygroscopicity of fructose makes it also used as a moisturizing agent for cosmetics and tobacco.