Benefits

Natural Sweetness for Natural Energy

• Sweetness
  Fructose is the sweetest of all nutritive sweeteners. It has roughly 1.2 times the sweetness of sucrose in most food applications.
• Flavor Enhancement
  Its sweetness perception peaks and falls earlier than glucose and sucrose, “unmasking” fruit and spice flavors.
• Ingredient Synergy
  The interaction of fructose with other sweeteners and starches creates a synergy that boosts the sweetness, viscosity or cake height (baked goods) of foods and beverages.
• Shelf Stability
  Fructose does not hydrolyze in acidic conditions like sucrose does. This means that finished product sweetness and flavor are stable over extended storage periods.
• Solubility/Resistance to Crystallization
  While sold in crystalline form, fructose recrystallizes with difficulty once it is solubilized in foods. This property made the development of soft moist cookies possible.
• Humectant Feature ("Humectancy")
  Fructose binds and retains moisture so well that it can replace sorbitol and glycerin in foods to improve taste. Used in low-moisture granola-type bars.
• Surface Browning
  The appeal of baked and roasted foods comes mainly from the crisp brown surface color and alluring aroma, produced by a chemical reaction between reducing sugars and amino acids. Fructose is the most highly reactive simple sugar.
• Frozen Applications
  Fructose maintains the integrity of frozen fruit by controlling water and preventing damaging ice crystal formation that can destroy fragile fruit tissue
• Glycemic Index/Insulin Release
  The Glycemic Index has been advocated as a method of gauging the compatibility of foods with the special needs of diabetics. Fructose has a low Glycemic Index and results in moderate release of insulin to the bloodstream relative to glucose and sucrose.
• Dental Caries
  The only proven health risk of nutritive sweeteners at typical consumption levels is dental caries. Fructose is the least cariogenic of the nutritive sugars.