Fructose (food grade) is a monosaccharide, the molecule is smaller than sucrose, and the osmotic pressure is twice that of sucrose. It can penetrate cell tissues faster, which is beneficial to inhibit the growth of microorganisms on the food surface and has good antiseptic properties. Fructose (food grade) has high solubility, fast diffusion in water and difficult to crystallize. At 20°C, its solubility is 1.9 times that of sucrose and 3.7 times that of glucose. This is very beneficial to the processing of high-sugar foods such as preserved fruit, jam, canned fruit, and candied fruit. It not only retains the flavor of the fruit, but also prevents the surface from drying out, and has a better preservation effect.

The lower the temperature of Fructose (food grade), the greater the sweetness, that is, the colder and sweeter the taste.
Compared with other sugar products, Fructose (food grade) has a faster sweetness in the mouth and disappears faster. The peak sweetness of fructose appears earlier than other flavors of the food. When the other flavor peaks of the food appear, the sweetness of fructose has faded, so that other flavors of the food will not be hidden, and it can coexist harmoniously with various flavors, so it will not cover and confuse other fruits due to the addition of fructose The original flavor.
In contrast, the taste of sucrose is slow to come and go. The sweetness in the mouth does not disappear after 30 seconds. When the food flavor is released, it is the peak area of ​​the sweetness of sucrose, which is covered by the sweetness of sucrose.
This feature of Fructose (food grade) can make it used in fruit juices and sodas, such as pineapple juice, hawthorn juice, mango juice, pear juice, etc., to keep the flesh bright and fruity. Used in the processing of candy and cakes, it can keep the original flavor of the fruit. Fructose (food grade) is used for alcoholic beverages. If wine, sparkling wine, medicinal wine and other blended wines, it can maintain the characteristic taste of the wine.