Fructose (food grade) is a common ketulose. It is found in honey and fruits and combined with glucose to form sucrose for daily consumption. Fructose contains 6 carbon atoms and is also a kind of monosaccharide. It 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 produce sucrose. Pure fructose is a colorless crystal with a melting point of 103-105°C. It is not easy to crystallize. It is usually a viscous liquid and is easily soluble in water, ethanol and ether. D-fructose is a sweet simple sugar.

A new kind of sugar extracted from various fruits and grains, all natural and rich in sweetness, and is known by more people. Fructose is mainly produced from natural fruits and grains. It has a good taste and high sweetness. The sweetness of fructose is 1.8 times that of sucrose. It is the sweetness of all natural sugars. Therefore, under the same sweetness standard, fructose The intake of sucrose is only half of that of sucrose. Compared with synthetic sugar substitutes, fructose is much more reliable in terms of nutrition and safety. It can be said that fructose is one of the safe and healthy sugars known in the world.
Fructose (food grade) dissolves and absorbs a lot of heat, and absorbs a lot of heat from the mouth after the mouth, so it will give people a cold feeling.
This feature of Fructose (food grade) is very suitable for soft drinks, carbonated drinks, fruit wines, sodas and drinks prepared with fructose (high fructose syrup), giving a refreshing and refreshing feeling after the mouth. Using fructose as a sweetener in beverages can improve the taste of beverages.
Fructose (food grade) also has good moisture absorption. Among sugars, fructose is hygroscopic and can easily absorb water.
Fructose (food grade) has good hygroscopicity so that it can be used in foods that require moisture retention: such as the processing of bread, cakes, and candy.
The application of fructose in candies can prevent crystallization and re-sanding, and is especially suitable for high-end candies and chocolate.
Using Fructose (food grade) in breads and pastries can make pastries soft in texture, long-term storage, and good fresh-keeping performance, which can significantly improve product grades and extend shelf life.