Cookbook:Fructose

Fructose
Fructose
Category	Sweeteners

Fructose, also called fruit sugar,^[1] is a variety of simple sugar and sweetener found in foods.^[2]^[3]

Characteristics

Fructose is commonly described as twice as sweet as sucrose (table sugar).^[4]^[5]^[6] The onset of this sweetness is also described as more rapid and intense, fading quickly.^[3]^[5] However, the sweetness of fructose decreases when heated past 140°F (60°C), after which it becomes comparable to sucrose.^[1]^[3]^[7]

Fructose has a melting temperature of 217°F (103°C) and a caramelization temperature of 230°F (110°C)".^[3]^[8] It also browns more quickly via the Maillard reaction than sucrose does.^[5]^[9] While fructose can be purchased either as a syrup or in crystalline form,^[3]^[10] the crystals readily attract water and become sticky anyway.^[3]^[6]^[7] It can also be found in products like honey, molasses, and corn syrup, but not in a pure form.^[1]^[11]

Selection and storage

Fructose does not expire, per se, and it can be stored for a long time at room temperature. Crystalline fructose should be stored in an airtight container away from any moisture—it will easily absorb any existing moisture from the air.

Use

When included in baked goods, fructose allows them to better retain moisture,^[4] which can help make them softer and slow their staling.^[3]^[6]^[7] It can also increase the browning and aesthetic value of such baked goods.^[6] Fructose is also common in sodas, confections, and frozen desserts, especially those with fruity flavors, which fructose complements well.^[3]^[11]

Substitution

Though fructose is a form of sugar, it cannot be substituted one-to-one for table sugar (sucrose) without changing the end product in some way. These changes may vary according to the case—for example, using fructose as a sweetener in beverages doesn't have much of an effect on the consistency, though less fructose is needed to achieve the same sweetness. However, using fructose as a substitute for sugar in a baked cake will produce a similarly sweet product but with a different texture. When experimenting with fructose substitution, start with uncooked products and gradually sweeten to taste—with more complicated preparations, you will likely need to experiment a good deal.

Recipes

Fructose recipes

Cookbook:Flan Patissier

Cookbook:Mango Atchar

References

↑ ^a ^b ^c Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
↑ ^a ^b ^c ^d ^e ^f ^g ^h The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
↑ ^a ^b Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
↑ ^a ^b ^c Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.
↑ ^a ^b ^c ^d Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
↑ ^a ^b ^c Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
↑ Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.
↑ Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
↑ Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
↑ ^a ^b Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.

[:1-1] Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.

[2] The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.

[:3-3] ↑ ^a ^b ^c ^d ^e ^f ^g ^h The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.

[:5-4] Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.

[:7-5] Zeece, Michael (2020). Introduction to the chemistry of food. London San Diego Cambridge Oxford: Academic Press. ISBN 978-0-12-809434-1.

[:6-6] Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.

[:0-7] Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.

[:4-8] Field, Simon Quellen (2011-11-01). Culinary Reactions: The Everyday Chemistry of Cooking. Chicago Review Press. ISBN 978-1-56976-960-7.

[:2-9] Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.

[:8-10] Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.

[:9-11] Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.

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