很多人以为结晶果糖和果葡糖浆是一回事。事实却是两者虽然都含有果糖，不过含糖量不同。

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.

　　不仅果糖含量不同，结晶果糖在应用上也有自己的“独到之处”。

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

　　结晶果糖保持分子结晶水后就很稳定，当结晶果糖吸收6-12%水分后，不放出也不吸收水分，能抑制食品脱水和淀粉老化，保持产品柔软，延长货架寿命；

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;

　　因结晶果糖含有醛基，能与含氨基化合物发生美拉德反应，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;

　　结晶果糖有很强的冰点降低能力，因而适用于冷冻食品，能增进口感；

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

　　如果是以结晶状出售的，一旦已在食物中溶解，就很难再结晶。

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

　　这种特性，使其可能在今后能用于水分较高的软糕点中；

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

　　结晶果糖与蔗糖的不同，不会在酸性条件下分解，所以，成品的甜味和风味在延期贮存过程中不易走味；

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;

　　结晶果糖的风味释放的峰值出现在葡萄糖和蔗糖之前，不会遮蔽果味的香气释放，所以能更好地体现出水果类的风味；

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;

　　结晶果糖如果与其他糖类或甜味剂协同使用，能使甜味的感觉增强，起到提高食品和饮料的甜度，同时保持烘烤食品松软度和饮料的低粘度。

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.

　　正是因为以上独到之处，结晶果糖已经在全球范围内广泛使用。

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

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