Fructose: a valid substitute for traditional sugar

Fructose (or levulose ) is a monosaccharide, which has the same molecular formula as glucose, but a different chemical structure.

Where do we find it?

Fructose is found in fruit (hence its name), honey , and vegetables . Ripe grapes, bananas, and tomatoes are just some of the foods highest in this sugar, which is also abundant in many processed foods, where it is used to sweeten and preserve foods longer.

Properties of fructose

When combined with glucose, it forms the disaccharide sucrose (common table sugar), which has a greater sweetening power (almost double). It is precisely the abundant presence of fructose that gives honey a sweeter taste than traditional sugar.

Furthermore, fructose is highly hygroscopic, meaning it tends to absorb water from its surroundings. For this reason, it is used to prevent the drying out of preparations containing it, while simultaneously protecting them from mold growth and improving their shelf life.

How is fructose produced?

Fructose is normally obtained by isomerizing the glucose present in corn starch . At room temperature, due to its high solubility, it is liquid. However, through the refining process, white crystals similar to sugar can be obtained.

Use of fructose

The presence of fructose extends shelf life and prevents crystallization (a particularly useful aspect in sugary drinks). Corn syrup is found in candies, soft drinks, desserts, fruit juices, breakfast cereals, diet foods, and energy bars. Its use in the confectionery industry is essential because its low cost and valuable properties are a perfect match for business needs.

The attached measuring cup

The enclosed measuring cup contains 4.5 g of powder.