Fructose Guide

Fructose (also levulose[1]) is a simple monosaccharide found in many foods. This organic molecule was first discovered by Augustin-Pierre Dubrunfaut in 1847[2]. Fructose is a white solid that dissolves in water, and indeed is the most water-soluble of all the sugars.[3]Honey, tree fruits, berries, melons, and some root vegetables contain significant amounts of the sucrose (table sugar) component fructose . Sucrose is a disaccharide derived from the condensation of glucose and fructose. About 240,000 tonnes of crystalline fructose are produced annually.[4]

Crystalline fructose and high-fructose corn syrup are often confused as the same product. Crystalline fructose, which is often produced from a fructose-enriched corn syrup, is indeed the monosaccharide. High-fructose corn syrup, however, refers to a family of mixtures of varying amounts of fructose and glucose....