Fructose

Brief Overview
Fructose, also known as D-(-)-Fructose or D-(-)-Levulose, is classified as a member of the monosaccharides. Monosaccharides are compounds containing one carbohydrate unit not glycosidically linked to another such unit and no set of two or more glycosidically linked carbohydrate units. Monosaccharides have the general formula CnH2nOn. Fructose is soluble (in water) and acidic. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement and for browning some foods, such as baked goods.
Manufacturing Process
There are two methods of producing pure crystalline fructose:
1. Corn Wet Milling Industry
Cornstarch is extracted from corn kernels, and, in a series of processing steps, glucose is enzymatically transformed into fructose.
2. Sucrose Industry
The disaccharide bond in sucrose is enzymatically hydrolyzed to liberate glucose and fructose. In both processes, the fructose is then crystallized, dried, milled to desired particle size, and packaged.