fructose

Fructose is a monosaccharide (six-carbon sugar) found naturally in fruits, honey, and plant nectar, though the commercial fructose used in food production is typically derived from corn syrup (in North America) or sugar beets and cane (elsewhere). Also known as fruit sugar or levulose, fructose is the sweetest naturally occurring sugar, approximately 1.2 times sweeter than sucrose on a weight basis. Unlike glucose, fructose does not trigger significant insulin release and is metabolized primarily in the liver, giving it a lower glycemic index. It exists in both crystalline form and as high-fructose corn syrup (HFCS), a processed sweetener containing 42-55% fructose mixed with glucose.

Fructose is used as a sweetener in beverages, baked goods, jams, and processed foods due to its superior sweetness and hygroscopic properties (ability to retain moisture). In professional kitchens, it is preferred for syrups and glazes because it resists crystallization better than sucrose. As high-fructose corn syrup, it is the dominant sweetener in soft drinks, sauces, and mass-produced confectionery. Home cooks may use crystalline fructose or combine it with other sugars to reduce the overall sugar content of recipes while maintaining sweetness. It is also employed in brewing and fermentation for its rapid fermentation characteristics.