Crystalline Fructose

A highly purified crystalline form of D-fructose, the sweetest naturally occurring sugar. Approximately 1.2 to 1.7 times sweeter than sucrose with a clean, fruit-like sweetness profile and a low glycemic index of around 19.

White crystalline powder. Hygroscopic, with strong fruit-flavor enhancement and superior browning behavior in baked goods. Produced at minimum 99.5 percent purity by crystallization from corn-derived fructose syrup or sucrose hydrolysate.

We supply food-grade and pharmaceutical-grade Crystalline Fructose from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard 99.5% Food Grade, Pharmaceutical Grade meeting USP and EP monographs, and fine-mesh powder for dry-blend and tabletop applications. Non-GMO grades from sucrose-based feedstock are available on request.

Bulk and reduced-MOQ shipments. Batch-level COA covering assay, specific rotation, HMF, sulphated ash, heavy metals, and microbiology.

Fructose is the principal sugar of honey, ripe fruit, and many root vegetables. Crystalline Fructose was developed industrially in Finland in the 1970s following advances in chromatographic separation of monosaccharides.

Modern production begins with enzymatic isomerization of corn-derived glucose syrup to a high-fructose intermediate, followed by chromatographic enrichment to above 90 percent fructose, then crystallization and drying. The result is a chemically pure monosaccharide indistinguishable from fruit-derived fructose.

Recognized as a permitted food ingredient by the U.S. FDA and the European Food Safety Authority, listed in USP and EP pharmacopoeias, and approved by JECFA without a numerical Acceptable Daily Intake limit.

Caloric value is 4 kcal per gram, identical to sucrose. The defining nutritional property is the low glycemic index of approximately 19, the result of fructose being absorbed by the GLUT5 transporter and metabolized primarily in the liver rather than entering the glucose pathway directly.

In formulation, the value proposition is threefold: higher sweetness intensity allows lower inclusion at equivalent perceived sweetness, the low glycemic index supports diabetic and low-GI claims, and the strong fruit-flavor synergy makes Crystalline Fructose the preferred sugar in fruit-forward beverage and dessert applications.

• Sports drinks, energy beverages, and enhanced waters; lower osmolality and faster gastric emptying than sucrose at equivalent sweetness
• Reduced-calorie baked goods, breakfast cereals, and granola bars; sweetness intensity allows lower total inclusion
• Diabetic and low-glycemic product formulations; glycemic index around 19 versus 65 for sucrose
• Yogurt, flavored milk, and dairy-based desserts; enhances natural fruit notes
• Frozen desserts and ice cream; depresses freezing point and improves softness
• Pharmaceutical syrups, chewable tablets, and pediatric formulations
• Dietary supplements, protein powders, and nutraceutical bars
• Confectionery and fruit preparations; supports gloss and browning
• Tabletop sweetener products positioned as natural fruit sugar