The manufacturer of lactulose crystalline powder tells you that fructose is a relatively common ketohexose. It exists in honey and fruit, and combines with glucose to form sucrose for daily consumption. Containing 6 carbon atoms in fructose, it is also a monosaccharide, which is an isomer of glucose. It exists in a large amount in fruit juice and honey in a free state. Fructose can also combine with glucose to form sucrose.

The lower the temperature of fructose, the greater the sweetness, that is, the colder and sweeter the taste. Compared with other sugars, fructose has a sweetness in the mouth that comes and goes quickly. The sweetness peak of fructose occurs earlier than other flavors of the food. The manufacturer of lactulose crystalline powder tells you that when the other flavor peaks of the food appear, the sweetness of fructose has faded, so that it will not cover up the other flavors of the food, and can coexist harmoniously with various flavors, so it will not be affected by the addition of fructose Covers and confuses the original flavors of other fruits.
In contrast, the taste of sucrose comes and goes slowly, and the sweetness in the mouth disappears after 30 seconds. When the food aroma is released, it is the peak area of the sweetness of sucrose, which is covered by the sweetness of sucrose.
The manufacturer of lactulose crystalline powder tells you that this characteristic of fructose can make it used in fruit juice and juice soda, such as pineapple juice, hawthorn juice, mango juice, pear juice, etc., to keep the pulp bright and fruity aroma obvious. Used in candy and pastry processing to maintain the original flavor of the fruit. For alcoholic beverages, such as wine, sparkling wine, medicinal wine and other formulated wines, it can maintain the characteristic taste of the wine.