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Fructose has good hygroscopicity. Among sugars, fructose has the strongest hygroscopicity and is easy to absorb water.
The good hygroscopicity of fructose makes it suitable for the processing of bread, cake, candy and other foods that need moisturizing.
The application of fructose in candy can prevent crystallization and sand return, especially for high-grade candy and chocolate.
Using fructose in bread and cake can make the cake soft in texture, long in drying time and excellent in fresh-keeping performance, which can obviously improve the product grade and prolong the shelf life.
In addition, fructose is a monosaccharide, which is easy to be used by yeast and has a fast fermentation speed. Fructose is easy to decompose when heated, and it is easy to coking with amino acids. Therefore, the application of fructose in baked goods (such as bread) can not only achieve a soft and delicious effect, but also increase the surface Huang Liang color and rich burnt flavor.
Because of its hygroscopicity, fructose can also be used as a humectant for cosmetics and tobacco.