Fructose Production Cost Reports

Fructose production cost report provides a comprehensive analysis and know-how for setting up a Fructose production plant. The study covers all the requisite aspects that one needs to know for the production of Fructose. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Fructose or fruit sugar (C6H12O6) is a kind of sugar called monosaccharide which naturally occurs in several fruits (like dates, apples, figs, pears and prunes) and vegetables (like, asparagus, mushrooms, artichokes, onions and red peppers), honey, sugar beets and sugar cane. It is a sweet, naturally occurring carbohydrate present in plant foods like sugar beets, honey, sugar cane and vegetables which is 1.2–1.8 times sweeter than sucrose (table sugar). However, its sweetness decreases with rising temperature. It is commercially made using corn or sucrose.

Fructose is a carbohydrate made by anaerobic fermentation using yeast or bacteria, where they are converted to carbon dioxide and ethanol. It looks like a white crystalline solid, which readily absorbs moisture. It is extremely soluble in comparison to other sugars. It's a hexose monosaccharide and an organic compound. The compound has a molar mass of 180.16 g/mol. It has a melting point of 103°C.

The Fructose market is driving forward due to its wide usage as an ingredient in packaged foods and beverages to give the products a sweet taste. Apart from its sweetness, it is used in beverages since it is among the most soluble sugars. It also has good water-absorbing properties and also acts like a humectant that helps retain moisture. These properties enhance the texture and improve the product's shelf-life. Furthermore, it helps manufacture soft, moist cookies, reduced calorie and nutrition bars products etc.