Fructose (food grade) is a commonly used sweetener made from corn starch. It is composed of glucose and fructose, and is widely used in the food industry to enhance the flavor and shelf life of processed foods. However, recent research has raised concerns about The safety of consuming large amounts of fructose, especially in the form of HFCS.

Fructose in its pure form, also known as Fructose (food grade), is a common sweetening agent used in many foods and beverages. Unlike HFCS, which contains roughly equal amounts of glucose and fructose, food grade fructose is composed entirely of fructose ctose molecules. This type of fructose is frequently used to sweeten baked goods, cereals, and juices, among other products.
While small amounts of fructose are naturally present in many fruits and vegetables, consuming excessive amounts of fructose has been linked to a range of negative health outcomes. Some studies have found that a high intake of fructose may increase the risk of obesity , diabetes, and fatty liver disease. Additionally, fructose has been shown to disrupt normal metabolism and potentially contribute to inflammation in the body.
Despite these concerns, many food manufacturers continue to use HFCS and other forms of added sugar in their products. To help consumers make informed choices, some organizations have called for clearer labeling of added sugars in food products. ing for stricter regulations on the use of HFCS and other sweeteners in the food industry.
In conclusion, Fructose (food grade) is commonly used in many processed foods and beverages, the safety of consuming large amounts of fructose remains a topic of debate. To minimize the risks associated with added sugar consumption, it is recommended that individuals limit their intake of processed foods and opt for whole, unprocessed foods whenever possible.