1、抑制龋齿的特性

1. Characteristics of inhibiting dental caries

由于口腔的湿度、温度、营养物质极易滋生各种致龋齿细菌，而这些细菌又会利用口腔里残留的蔗糖、淀粉等多糖食物，发酵、分解、释放出腐蚀牙齿的酸性物质，日积月累不仅会破坏牙齿的珐琅质，还容易形成蛀牙。结晶果糖不易被口腔内链球菌转化为酸，能抑制该菌产生葡聚糖，从而抑制了龋齿的产生。

Due to the high humidity, temperature, and nutrients in the oral cavity, various cariogenic bacteria are highly likely to breed. These bacteria, in turn, utilize the residual polysaccharide foods such as sucrose and starch in the oral cavity to ferment, decompose, and release acidic substances that corrode teeth. Over time, not only will they damage the enamel of teeth, but they are also prone to tooth decay. Crystalline fructose is not easily converted into acid by Streptococcus in the oral cavity, and can inhibit the production of pectin by the bacteria, thereby inhibiting the production of dental caries.

2、增强风味

2. Enhance flavor

舌头味蕾首先对果糖产生感知，并且反应迅速，存在时间短，感知消失迅速，风味释放峰出现在葡萄糖和蔗糖之前，不会遮蔽葡萄糖与蔗糖的香气释放，从中能够推知当饮料中添加结晶果糖后，风味不会被结晶果糖的香气所掩盖，能更好地体现出饮料的风味。

The tongue taste buds first perceive fructose and react quickly, with a short existence time and a rapid disappearance of perception. The flavor release peak appears before glucose and sucrose, and does not obscure the aroma release of glucose and sucrose. It can be inferred from this that when crystalline fructose is added to the beverage, the flavor is not masked by the aroma of crystalline fructose, which can better reflect the flavor of the beverage.

3、冷甜特性

3. Cold sweet characteristics

果糖最大的特点就是甜度大，失去这一特性，它的其它优点将不足以吸引其在饮料行业的应用。果糖的甜度为蔗糖的1.3～1.8倍，结晶果糖的甜度非固定不变，而是随着温度的变化而变化，温度越低果糖的甜度越大。用结晶果糖替代蔗糖在饮料中的添加，相同甜度的饮料结晶果糖的添加量会相应的减少很多。

The biggest characteristic of fructose is its high sweetness. Without this characteristic, its other advantages will not be enough to attract its application in the beverage industry. The sweetness of fructose is 1.3-1.8 times that of sucrose, and the sweetness of crystalline fructose is not fixed but varies with temperature. The lower the temperature, the greater the sweetness of fructose. Replacing sucrose with crystalline fructose in beverages can significantly reduce the amount of crystalline fructose added to beverages with the same sweetness.