Production of Crystalline Fructose

• One method of production is to use cornstarch that is extracted from corn kernels. The cornstarch is put through a series of processes that transform glucose into fructose. This is done with enzymes. Another method uses enzymes to separate the disaccahride bond in sucrose to produce glucose and fructose molecules. After both processes, the fructose is cystallized, dried, milled to the desired size and packaged. Crystalline fructose is white and very pure.
  
  

Uses of Crystalline Fructose

• Crystalline fructose has many uses in the food production industry. Its ability to bind to moisture makes it an ideal sweetener to use in baking. Crystalline fructose resists recrystallization and this makes baked goods moist and soft. It is used in the beverage industry to produce low-calorie drinks and drinks for athletes. Used as a sweetener for frozen fruit, it helps to prevent breakdown by binding to the water molecules.
  
  

Crystalline Fructose and the Diabetic

• Crystalline fructose can be used by diabetics because it is a low-glycemic sweetener. This means that it does not cause a spike in your blood sugar levels like glucose or sucrose can. Crystalline fructose is metabolized by your body at a slower rate than glucose or sucrose.
  
  

Sweetness Factor

• A teaspoon of crystalline fructose is 1.2 times sweeter than a teaspoon of table sugar. Your taste buds perceive crystalline fructose's sweetness quickly and this helps to bring out the flavors of the foods it is added to. Because of this it is used in low-calorie beverages and foods.
  
  

Digestability

• Crystalline fructose is readily digestible. As with any food, if you consume too much of it, unwanted side effects can occur. On February 2, 2009, the "Los Angeles Times" reported that a 2005 study by researchers at the University of Kansas Medical Center in Kansas City showed that consuming more than 25 grams of crystalline fructose could produce stomach upset and diarrhea.