Fructose (1kg)

High fructose corn syrup (HFCS) and fructose are not the same thing. HFCS is used in highly concentrated forms in many fast foods and energy drinks. It is not clear whether the so-called side effects of high fructose corn syrup is from the corn syrup or the additives and colorants or both. We have found that hyperactive children tend to respond better to fructose than sugar and are easier to manage when using fructose as a sweetener, whereas they respond badly to HFCS.

HFCS is a di-saccaride whereas Fructose is a mono-saccaride completely different chemical structures.

What is fructose?Fructose is a simple sugar that occurs naturally in foods. It gives fruits their sweet taste. Crystalline fructose obtained from processing corn or sugar is used in food and beverages as a nutritive sweetener. It is roughly 1.2 times the sweetness of table sugar in most food applications.  Although originally marketed as a health supplement, crystalline fructose became available as a food ingredient about 20 years ago. However, when compared to all other naturally occurring and added starches, syrups and sweeteners, fructose contributes only a small amount of calories to the average American diet.

What is the difference between crystalline Fructose and high fructose corn syrup?

Crystalline fructose and high-fructose corn syrup are often mistakenly confused as the same product. Crystalline fructose is simply pure fructose in crystalline form. It’s 100% fructose. High-fructose corn syrup is composed of nearly equal amounts of fructose and glucose.

What are the advantages of crystalline Fructose?

Crystalline fructose offers unique benefits when used in a variety of products, including improved product texture, taste and stability.
When combined with other sweeteners and starches, crystalline fructose boosts sweetness, cake height (in baked goods) and mouth-feel of foods and beverages.  In addition, it produces a pleasing brown surface color and pleasant aroma when baking.

Summary:

Fructose is sweeter than table sugar so less is needed to achieve the same sweetness, offering calorie savings.

Fructose has a low Glycemic Index, compared to sucrose and HFCS.