granulated fructose
Granulated fructose provides approximately 4 calories per gram and contains no vitamins or minerals. It has a lower glycemic index than sucrose and does not require insulin for initial cellular uptake, though excess consumption is metabolized as fat in the liver.
About
Granulated fructose is a crystalline monosaccharide sweetener derived from the hydrolysis and isomerization of sucrose or corn starch. Chemically identical to the fructose found naturally in fruits and honey, commercial granulated fructose is produced through enzymatic conversion of glucose to fructose, then crystallized to form granules. This ingredient is approximately 1.2-1.7 times sweeter than sucrose on a gram-for-gram basis and has a lower glycemic index, though it metabolizes primarily in the liver differently than glucose.
Granulated fructose appears as fine white crystals similar in appearance to caster sugar, with a clean, sweet taste and no perceptible aftertaste. It dissolves readily in liquids and maintains sweetness across a wide temperature range, making it versatile in both hot and cold applications.
Culinary Uses
Granulated fructose is used as a direct sugar substitute in baking, beverages, and confectionery, requiring approximately 25-30% less product by weight compared to sucrose due to its greater sweetness intensity. It is particularly valued in applications requiring rapid dissolution, such as cold drinks, sorbets, and frozen desserts, where it creates a smoother texture and lower freezing point than sucrose. The ingredient is also employed in commercial food manufacturing for beverages, yogurts, and processed goods. Home cooks and professional bakers use it in fruit-based recipes, where its fruity origin aligns with flavor profiles, though excessive use can produce an overly sweet product with potential digestive effects.