很多人以為結晶果糖和果葡糖漿是一回事。事實卻是兩者雖然都含有果糖，不過含糖量不同。

Many people think that crystalline fructose and fructose syrup are the same thing. The fact is, although both contain fructose, their sugar content is different.

　　不僅果糖含量不同，結晶果糖在應用上也有自己的“獨到之處”。

Not only does fructose content vary, but crystalline fructose also has its own unique advantages in application.

　　結晶果糖保持分子結晶水后就很穩定，當結晶果糖吸收6-12%水分后，不放出也不吸收水分，能抑制食品脫水和淀粉老化，保持產品柔軟，延長貨架壽命；

Crystalline fructose is stable after maintaining molecular crystalline water. When crystalline fructose absorbs 6-12% water, it neither releases nor absorbs water, which can inhibit food dehydration and starch aging, keep the product soft, and extend shelf life;

　　因結晶果糖含有醛基，能與含氨基化合物發生美拉德反應，使烘焙食品上色；

Due to the presence of aldehyde groups in crystalline fructose, it can undergo Maillard reactions with amino containing compounds, resulting in the coloring of baked goods;

　　結晶果糖有很強的冰點降低能力，因而適用于冷凍食品，能增進口感；

Crystalline fructose has a strong ability to lower the freezing point, making it suitable for frozen foods and enhancing taste;

　　如果是以結晶狀出售的，一旦已在食物中溶解，就很難再結晶。

If sold in crystalline form, once dissolved in food, it is difficult to recrystallize.

　　這種特性，使其可能在今后能用于水分較高的軟糕點中；

This characteristic makes it possible to be used in soft pastries with higher moisture content in the future;

　　結晶果糖與蔗糖的不同，不會在酸性條件下分解，所以，成品的甜味和風味在延期貯存過程中不易走味；

The difference between crystalline fructose and sucrose is that it does not decompose under acidic conditions, so the sweetness and flavor of the finished product are not easily lost during delayed storage;

　　結晶果糖的風味釋放的峰值出現在葡萄糖和蔗糖之前，不會遮蔽果味的香氣釋放，所以能更好地體現出水果類的風味；

The peak of flavor release of crystalline fructose occurs before glucose and sucrose, and does not obscure the aroma release of fruit flavor, so it can better reflect the flavor of fruits;

　　結晶果糖如果與其他糖類或甜味劑協同使用，能使甜味的感覺增強，起到提高食品和飲料的甜度，同時保持烘烤食品松軟度和飲料的低粘度。

If used in combination with other sugars or sweeteners, crystalline fructose can enhance the sweetness of food and beverages, while maintaining the softness of baked goods and low viscosity of beverages.

　　正是因為以上獨到之處，結晶果糖已經在全球范圍內廣泛使用。

It is precisely because of the above uniqueness that crystalline fructose has been widely used worldwide.

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