Crystalline fructose is a processed sweetener derived from corn that is almost entirely fructose



  • Crystalline fructose consists of at least 98% pure fructose, any remainder being water and trace minerals. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup (HFCS) and table sugar. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar, and 5% sweeter than HFCS.


  • Sweetness – Because crystalline fructose is sweeter than table sugar and HFCS, it is a valuable sweetener for low calorie, sugar-free foods and beverages since less can be used to achieve the same sweetness. This saves money and carbohydrate contribution for the same sweetness impact.
  • Improved product texture, taste and stability – This form of fructose is easily combined with other sweeteners and starches to not only boost sweetness but also improve cake height in baked goods and provide excellent “mouth-feel”, surface browning color and pleasant aroma during baking. Since fructose does not hydrolyze in the same manner as sucrose, product flavor remains stable for extended storage periods.
  • Low Glycemic Index – Fructose has a low glycemic index (22) compared to other sweetener sources such as honey (55), High Fructose Corn Syrup (62) and table sugar (64). Since the bodies’ glycemic response is dependent on both the type AND amount of carbohydrate consumed, lower index and less sweetener, aids in the development of foods with low glycemic loads ideal for sugar controlled foods and beverages.
  • The Bottom Line – Crystalline fructose provides unique benefits compared to other sweetener options including High Fructose Corn Syrup. Because of these benefits, it can be found in a wide variety of products today from dry beverage mixes and enhanced or flavored waters to breakfast cereals, baked goods and other confections. It provides the same safety as consuming other forms of sweetener as well as many of the risks.


  • Talk to your doctor!


  • Please consult your nutritionist

Other names



Source: Wikipedia,


















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