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CAS NUMBER: 7776-48-9





Fructose crystal is a simple sugar commonly found in honey, melons, berries, tree fruits, vegetables, and other natural sources. 
Crystalline Fructose, produced from corn, should not be confused with high fructose corn syrup (HFCS), which is highly processed with varying amounts of glucose and fructose. 
Fructose crystal is a pure form of this natural sugar that's ideal for a variety of cooking applications. 
Since Fructose crystal doesn't recrystallize easily once it's incorporated into foods, it's ideal as a sugar substitute in recipes intended to yield soft, chewy foods, such as cookies. 

Fructose crystal is the sweetest of all nutritive sweeteners, ranging from 1.2 to 1.75 times sweeter than table sugar.
The sweetest of sweeteners is crystalline fructose, and in foods and beverages with reduced calories, Fructose crystal is sufficient to use only a small amount to provide the desired flavor.
Fructose crystal can be used in combination with high-intensity sweeteners and other sugars. 
The most common use of Fructose crystal is the food and beverage industry. 

Fructose crystal is added to foods to improve and / or maintain taste. 
Fructose crystal provides fermentation of alcoholic beverages and bakery products. 
Fructose crystal holds water in breads and bakery products to extend shelf life. 
Due to Fructose crystals crystal structure, Fructose crystal is added to ice cream to improve texture and enhance taste. 
Drinks with crystal fructose have a refreshing taste and are often added to sports drinks to provide the much needed calories for athletes. 

Fructose crystal is a nutritional supplement in animal feed, medicine and personal care products due to its purity of crystal fructose as a sweetener and its ability to retain high amounts of water.
Fructose crystal is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. 
Fructose crystal is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. 
Fructose crystal is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose crystal is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Fructose crystal is derived from sugar cane, sugar beets, and maize. 
High-Fructose crystal is a mixture of glucose and fructose as monosaccharides. 

Fructose crystal is a compound with one molecule of glucose covalently linked to one molecule of fructose. 
All forms of Fructose crystal, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
Excessive consumption of Fructose crystal may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome. 
Fructose crystal may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity". 
Fructose crystal can cause metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."



Fructose crystal is a 6-carbon polyhydroxyketone. 
Fructose crystal adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding. 
Fructose crystal exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose.
The distribution of Fructose crystal in solution is related to several variables, such as solvent and temperature.

Fructose crystal in water has been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.
Fructose crystal may be anaerobically fermented by yeast or bacteria.
Yeast enzymes convert sugar (sucrose, glucose, or fructose, but not lactose) to ethanol and carbon dioxide.
Some of the carbon dioxide produced during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid. 
The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages, such as champagne.

Fructose crystal undergoes the Maillard reaction, non-enzymatic browning, with amino acids. 
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. 
Fructose crystal has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.
Fructose crystal readily dehydrates to give hydroxymethylfurfural ("HMF", C6H6O3), which can be processed into liquid dimethylfuran (C6H8O). 
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.



-Quality Level: 100

-assay: ≥97.0% (HPLC)

-form: solid



The primary reason that fructose is used commercially in foods and beverages, besides Fructose crystals low cost, Fructose crystal is its high relative sweetness. 
Fructose crystal is the sweetest of all naturally occurring carbohydrates. 
The relative sweetness of fructose has been reported in the range of 1.2–1.8 times that of sucrose.
However, Fructose crystal is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar. 

Therefore, the relative sweetness decreases with increasing temperature. 
Fructose crystal has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at lower temperatures.
The sweetness of Fructose crystal is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose), and diminishes more quickly than that of sucrose. 

Fructose crystal can also enhance other flavors in the system.
Fructose crystal exhibits a sweetness synergy effect when used in combination with other sweeteners. 
The relative sweetness of Fructose crystal blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.
Fructose crystal has higher water solubility than other sugars, as well as other sugar alcohols. 

Fructose crystal is, therefore, difficult to crystallize from an aqueous solution.
Sugar mixes containing Fructose crystal, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.
Fructose crystal is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.
Fructose crystal is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH). 
Fructose crystal can contribute a more palatable texture, and longer shelf life to the food products in which it is used.

Fructose crystal has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation. 
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.
Fructose crystal increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.
Natural sources of Fructose crystal include fruits, vegetables (including sugar cane), and honey.

Fructose crystal is often further concentrated from these sources. 
The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing white sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients. 
Fructose crystal exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. 

Fructose crystal, glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars.
Fructose crystal is also found in the manufactured sweetener, high-fructose corn syrup (HFCS), which is produced by treating corn syrup with enzymes, converting glucose into fructose.
The common designations for Fructose crystal content, HFCS-42 and HFCS-55, indicate the percentage of fructose present in HFCS.
Fructose crystal is commonly used as a sweetener for soft drinks, whereas HFCS-42 is used to sweeten processed foods, breakfast cereals, bakery foods, and some soft drinks.

Fructose crystal exists in foods either as a monosaccharide (free fructose) or as a unit of a disaccharide (sucrose). 
Fructose crystal is absorbed directly by the intestine. 
When Fructose crystal is consumed in the form of sucrose, Fructose crystal is digested (broken down) and then absorbed as free fructose. 
As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed. 
After absorption, Fructose crystal enters the hepatic portal vein and is directed toward the liver.

The mechanism of fructose absorption in the small intestine is not completely understood. 
Some evidence suggests active transport, because Fructose crystal uptake has been shown to occur against a concentration gradient.
However, the majority of research supports the claim that fructose absorption occurs on the mucosal membrane via facilitated transport involving GLUT5 transport proteins.
Since the concentration of fructose is higher in the lumen, fructose is able to flow down a concentration gradient into the enterocytes, assisted by transport proteins. 

Fructose crystal may be transported out of the enterocyte across the basolateral membrane by either GLUT2 or GLUT5, although the GLUT2 transporter has a greater capacity for transporting fructose, and, therefore, the majority of fructose is transported out of the enterocyte through GLUT2.
The resultant glyceraldehyde formed by aldolase B then undergoes phosphorylation to glyceraldehyde 3-phosphate. 
Increased concentrations of DHAP and glyceraldehyde 3-phosphate in the liver drive the gluconeogenic pathway toward glucose and subsequent glycogen synthesis.

Fructose crystal appears that fructose is a better substrate for glycogen synthesis than glucose and that glycogen replenishment takes precedence over triglyceride formation.
Once liver glycogen is replenished, the intermediates of Fructose crystal metabolism are primarily directed toward triglyceride synthesis.
Fructose crystal beet sugar based crystalline Fructose, is a nutritive sweetener widely used in food and beverages. 

Fructose crystal main merits are low glycemic index, high natural sweetness potency, fruity flavor enhancement, non-insulin depended on digestion and many more.
Fructose crystal is naturally found in fruits, vegetables and honey.
Fructose crystal has very interesting properties. 
Fructose crystal is sweeter than normal sugar. 

Fructose crystal is low in GI, needs lower blood glucose response and does not induce the secretion of insulin, hence it is suitable for diabetic. 
Fructose crystal is also perfect for better dietary management.
Fructose crystal is known as a pure and natural sweetener. 
In comparison with artificial sweeteners, Fructose crystal gives natural sweetness without any worries.

Fructose crystal tastes like normal sugar. 
Fructose crystal does not carry any unpleasant aftertaste.
Fructose crystal has the lowest Glycemic Index (GI) compared to other natural sweeteners. 
The average GI value is 19, making Fructose crystal a healthier and better choice for all and diabetic.

Fructose crystal has a greater thermogenic capacity, which means it burns more internal energy. 
Higher energy spending, sweeter properties and low GI speak in favor of Fructose crystal as a valuable carbohydrate for dietary management.
Fructose crystal is commercially manufactured by a very involved and time-consuming crystallization process which requires relatively sophisticated processing machinery and apparatus and careful control of process conditions, to ensure the production of a satisfactory crystalline-fructose product. 
As is well known, anhydrous Fructose crystals may be obtained by crystallization of the fructose from both aqueous solutions and aqueous alcohol solutions, such as aqueous methanol and aqueous ethanol solutions of fructose. 

The employment of solvents in Fructose crystal solutions is undesirable, both from the economic point of view and since the resulting crystals precipitated from the solution and the liquid containing the solvent must have the solvent completely removed prior to consumption or use of the crystalline fructose, while economic operations also dictate the removal of the solvent from the mother liquid for use in the process.
Fructose crystal is the sweetest of all naturally occurring sugars. 
Fructose crystal is a major constituent of many fruits, vegetables, honey, sucrose and high fructose corn syrup.
Fructose crystal is frequently derived from sugar cane, sugar beets, and maize. 

Fructose crystal is the monosaccharide, dried, ground, and of high purity. 
Fructose crystal is used for dyeing Indigo in a fructose fermentation. 
Fructose crystal acts as a reducing agent to the Indigo. 

Fructose crystal removes one of the oxygen molecules from the indigo making it soluble in water. Lime is generally used to create an alkaline pH.
Fructose crystal is highly used in beverages as a sweetener which has low glycemic index and is 20% sweeter than sucrose. 
Fructose crystal offers improved taste, texture and stability compared to high fructose corn syrup. 

Fructose crystal helps in saving 30-40 calories off a 500ml bottled beverage, hence it is also referred as health sugar. 
Fructose crystal is used in many drinks such as sports drinks, flavored waters, carbonated beverages and energy drinks, as well as in foods like canned fruits, reduced-calorie foods, and nutritional bars.
Fructose crystal Powder intense sweetness lets you use less of it than other products to create reduced-calorie and healthy foods and beverages. 

Fructose crystals highly sweet flavor is perceived very quickly, without being overpowering.
Fructose crystal occurs naturally in many fruits. 
Although chiefly used as a sweetener, fructose offers many unique benefits, which today's food technologists can utilize to optimize product formulation and marketing strategies. 
Fructose crystal powder, the sweetest of all nutritive sugars, can be used alongside other nutritive and high-intensity sweeteners to give a wide variety of food and beverages the perfect sweetness profile. 

With a high relative sweetness and low glycemic index, crystalline fructose is ideal for use in reduced-sugar formulations. 
Fructose crystal powder contains high levels of sweetness for sweet taste with reduced calories. 
Fructose crystal powder has a high proportion of fermentable carbohydrates, along with increased sweetness especially useful in baked goods such as bread, rolls, and more. 

Fructose crystal powder slows down crystal formation and provides a desirable body in ice creams and frozen desserts, offering lower viscosity and high sweetness levels ideal for confec ions, and more. 
Fructose crystal is used as natural sweetner. 
Fructose crystal is a non gmo, food grade crystalline fructose which is processed from high fructose corn syrup. 
Fructose crystal is an ideal choice of sweetner which enhances natural and healthy sweetness in food and beverages. 

Fructose crystal is nutritive sweetners into a pure white free flowing crystalline material. 
Fructose crystal is odourless. 
Fructose crystal is very soluble in water, soluble in ethanol and sparingly soluble in ether. 
Fructose crystal is best used within 24 months from dte of manufacture. 

Fructose crystal is packed in 25 Kg bags or 1000 Kg big bags. 
Fructose crystal is available in three grades ie levosweet N, levosweet C and levosweet M which have crystal sizes of 600-1250µ, 200-600µ and 100-250µ respectively. 
Fructose crystal has low glycemic index of 20. 

Fructose crystal is used for beverages, sport drinks, ice creams & sorbets, jams & jellis, baked goods, froxen food, chocolates and confections, caramels and chewing gums, pickles and canned food, yogurt & dairy dessert and baby food.
Fructose crystal is a dry product, convenient to use and to store. 
Fructose crystal has clear and very sweet taste, without odor. 
Fructose crystal is a natural sweetener and functional ingredient, which is well absorbed by human organism without causing side effects. 

Fructose crystal is permitted for use by persons controlling body weight and diabetic patients. 
Fructose crystal has a low crystallisability and high solubility, and acts as a powerful moisturizer to prevent food products from drying out. 
Fructose crystal perfectly preserves the aroma and sweetness of the product throughout its shelf life.



Fructose crystal, the crystalline form of fructose, a food additive made from corn or sugar (sugar cane), is commonly used as a nutritive sweetener in foods and beverages. 
Due to Fructose crystals high sweetness among natural sugars, low Glycemic index and low calories, crystalline fructose is used commonly in health food. 
Fructose crystal is a natural sweetener instead of an artificial sweetener as fructose occurs naturally in fruits and vegetables, as well as honey. 

Fructose crystal is a monosaccharide.
Fructose crystals sweetness is not fixed, but changes with the temperature. 
The lower the temperature, the greater the sweetness. 
Fructose crystal can be produced from sucrose (sugar cane) or corn starch (or high fructose corn syrup). 

Fructose crystal is finally crystallized with extremely high purity and milled into the desired mesh size.
Fructose crystal is a simple sugar that is naturally present in most sweet fruits and their juices. 
Fructose crystal is sweeter than sucrose and glucose and therefore a small amount is enough to give the desired sweetness to foods and beverages.

Fructose crystal is produced from Gluten-free non-GMO carbohydrates derived from Corn. 
Fructose crystal is hydrolyzed to Glucose monomers that are converted to a mixture of Glucose and Fructose with the enzyme Glucose Isomerase. 
Fructose crystal is than separated chromatographically out of the mixture, purified and crystallized.



-Food Industry:

-Jams and canned fruits

-Baked goods and cereals

-Dairy desserts

-Confectionery industry:

Caramels and gums

-Beverage industry:

-Fruit juices, nectars and drink concentrates
-Diet and energy drinks



Fructose crystal is a nutritive corn based sweetener. 
Fructose crystal offers a fast sweetness onset and a clean finish. 
Fructose crystal can also help balance your sweetness profile and mask the aftertaste of some natural-origin and high-potency sweeteners.

Fructose crystal offers a sweetness index of 117 compared to sucrose at 100. 
Fructose crystals cleaner label function and low GI content keeps Crystalline Fructose on trend with consumers interested in following a healthier, low-calorie lifestyle.
Fructose crystal offers superior sweetness levels and a complementary sweetness profile when combined with sucrose and Sucralose and natural high intensity sweeteners, resulting in significant reductions in total sweeteners compared with using each ingredient alone.



-High sweetness allows lower level use

-Low glycemic index (GI)

-Clean, bland flavour with no aftertaste



-25 kg bags

-50 lbs





-Taste masking

-Taste enhancer



Fructose crystal is a pure and natural sweetener. 
Fructose crystal gives natural sweetness without any adverse effects.
Fructose crystal tastes like normal sugar without any unpleasant aftertaste.

Fructose crystal also helps diabetics keep their blood glucose levels at a healthy level.
Fructose crystal is up to 80% sweeter than normal sugar. 
Fructose crystal encourages lower consumption which translates to lower calories with the same taste.

Fructose crystal is sweeter than normal sugar, low in glycemic index, slow blood glucose response and slow release of insulin.
Fructose crystal is made from corn or sugarcane through enzymatic, purification and crystallization processes. 
Fructose crystal is widely used as a nutritive sweetener in food and beverage due to its functional properties and health benefits. 
Depending on the temperature at which the products are being consumed, Fructose crystal is the sweetest naturally occurring sugar of around 1.4 to 1.8 times when compared to sucrose.

Fructose crystal is the healthier sugar that can keep your product sweet & calorie-reduced. 
The sweetest sugar in nature, found in many fruits and vegetables, fructose also known as natural fruit sugar, as safe and as found in nature. 
Fructose crystal is used worldwide in many applications for its health, nutritional and functional characteristics. 

Fructose crystal has a low glycaemic response and is suitable for diabetics.
Fructose crystal can provide good taste masking and enhance natural taste and flavour of other ingredients such as fruits, milk, chocolate, tea, vanilla.
Fructose crystal can provide both liquid form and crystalline formwith a purity of over 99%.



-Highest sweetness of all sugars – up to 1.8 times that of sucrose. 

-Fructose crystal enhances flavours, particularly those of fruit, chocolate, coffee and vanilla.

-High solubility and bring out clear & transparent solution.

-Depress freezing point.

-In addition, can be used as sugar substitute at lower quantities due to its sweetness level.

-“Reduced sugar”, “light and low sugar” claims may be made, as well as claims relating to reduced postprandial response when compared to glucose or sucrose.

-May also be used in “Low GI” applications because it does not cause an increase in blood sugar / insulin levels and offers a longer lasting source of energy.

-Enhanced mineral balance and iron absorption.

-DIT (dietary induced Thermogenesis): fructose has a higher thermogenic effect when compared with glucose, so that the body has a higher energy expenditure in order to metabolize fructose.








-Dietary supplements

-Frozen desserts

-Fruit applications



Fructose crystal provides intense sweetness for just the right flavor in a variety of applications, including, Beverages, Baked goods,  Frozen foods, Cereal, Dairy products, Reduced-calorie foods, Canned fruits, Toppings and sauces, Jams and jellies. 
Though fructose occurs naturally in fruits and other products, the high-quality ingredient is manufactured from corn, after processing a corn starch slurry. 
But this sweeteners advantages dont stop with the benefits it gets from nature.  
Fructose crystals intense sweetness lets you use less of it than other products to create reduced-calorie and healthy foods and beverages. 

Fructose crystals highly sweet flavor is perceived very quickly, without being overpowering. 
Combined with other sweeteners, crystalline fructose complements and enhances their flavors, letting you  reduce sweetener solids in your formulations without losing your preferred flavor profile. 
Paired with flavors like cinnamon, cocoa, and even savory seasonings, crystalline frctose enhances and brings their tastes to a peak. 

Fructose crystal also offers the advantage of masking off-flavors from highintensity sweeteners. 
Fructose crystal also provides the added health benefit of a low Glycemic Index, particularly compared to other products. 
This allows you to create great-tasting, healthy foods and beverages that are formulated with carbohydrates for energy, yet are still reduced calorie. 

Fructose crystals intense sweetness lets you add it at low levels for low calorie loads. 
Fructose crystal is a dry product, easy to handle and store. 
Fructose crystals dry form also means none of the messy cleanups associated with liquid sweeteners.

Fructose crystal is often used as a natural sweetener for foods and beverages. 
Fructose crystal is a basic sugar that is almost entirely made up of pure fructose.
The trace elements of Fructose crystal are water and sometimes minerals.

Fructose crystal is commonly used in juices, yogurts, nutrition and energy supplement drinks, and other products as an alternative to sucrose. 
Fructose crystal is derived from corn starch.
Processed corn starch naturally yields high concentrations of glucose.
If the glucose is prompted to undergo an enzymatic reaction, it is changed into fructose. 

Once the yield crystallizes, it becomes crystalline fructose. 
This is often consumed as an ingredient in a variety of food.
Fructose crystal is nutritive sweeteners, into a pure white free-flowing crystalline material.
Fructose crystal is a natural sugar present in fruits, fruit juices, certain vegetables, and honey. 

In these forms, Fructose crystal sugars can be part of a nutritious diet.
However, fructose is also a component of high fructose corn syrup, which manufacturers make from corn starch and add to foods such as sodas and candies. 
These foods are less nutritious, but a person can eat them in moderation. 
Fructose crystal is produced from non-GMO cereal raw material, by enzymatic hydrolysis of starch, followed by purification, concentration, crystallization and drying. 
Fructose crystal is a white powder with a clean sweet taste and bland odour.
Crystalline Fructose has very interesting properties. 

Fructose crystal is sweeter than normal sugar, low in Glycaemic Index (GI), slow blood glucose response and slow release of insulin. 
Fructose crystal is suitable even for people who are diabetic. 
Fructose crystal is present as a monosaccharide in fruits and vegetables, as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants. 
Fructose crystal is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions.
In equal amounts, it is sweeter than glucose or sucrose and is therefore commonly used as a bulk sweetener. 
An increase in high fructose corn syrup, as well as total fructose, consumption over the past 10 to 20 years has been linked to a rise in obesity and metabolic disorders.
This raises concerns regarding the short and long-term effects of fructose in humans.
Fructose crystal is present more or less frequently than glucose in the juices of plants, fruits, and especially the honey, which is about half the solid matters.
Fructose crystal leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars. 
Fructose crystal is used, such as glucose, in the production of glycogen. 

Fructose crystal enters the body through either be eaten as such or as the result of digestion of sugar cane. 
Fructose crystal is mainly changed into glycogen or triglycerides after reaching the liver, so do not enter largely in the blood circulation. 
Glucose and fructose are partially inter-convertible under the influence of very dilute alkali. 
Fructose crystal is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose. 
Fructose crystal has been claimed to be of concern due to several factors: First, in the 1980’s, sucrose was replaced to a large extent, particularly in North America, by high fructose corn syrup (HFCS) in carbonated beverages. 



Crystalline fructose is acceptably stable to air and heat, but it is hygroscopic. 
Keep package closed.
Sealed bags should be stored in-doors under cool, dry conditions. 
Optimum storage and handling conditions are 25oC or lower and less than 60% relative humidity.



Fructose crystal is a sweetener that is a monosaccharide found naturally in fresh fruit and honey. 
Fructose crystal is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup. 
Fructose crystal is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble. 
Fructose crystal is used in baked goods because it reacts with amino acids to produce a browning reaction. 
Fructose crystal is used as a nutritive sweetener in low-calorie beverages. 
Fructose crystal is also termed levulose and fruit sugar.
Fructose crystal, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. 
Fructose crystal may be prepared from inulin, dextrose, or sucrose by a number of methods. 
Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar.
Fructose crystal is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
The sweetness-response profile of fructose is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
The increased solubility of fructose in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded. 
Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ in elixir preparations. 
Fructose crystal also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.

















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