Fructose

Solid D-Fructose covering the full commercial range from standard 98 percent crystalline material through high-purity 99.5 percent grade. Approximately 1.2 to 1.7 times sweeter than sucrose with a clean, fruit-forward sweetness.

White to slightly off-white crystalline solid. Free-flowing, water-soluble, and hygroscopic. The bulk fructose category serves food manufacturers requiring fructose functionality without the cost premium of the highest-purity Crystalline Fructose grade.

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

Common market grades include Standard 98% Food Grade, High-Purity 99.5% Crystalline, fine-powder grade for tabletop and dry-mix applications, and coarse-crystal grade for bakery and confectionery direct addition. Pharmaceutical USP/EP grades are available on request.

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

D-Fructose is the principal sugar of honey and ripe fruit, present at 40 to 50 percent of dry weight in many commercial fruits and 38 to 55 percent in honey. The solid commercial form provides the same molecule in a standardized food-ingredient format.

Industrial production starts from corn-derived glucose, which is enzymatically isomerized to a 42 percent fructose syrup using immobilized glucose isomerase. Chromatographic enrichment then concentrates fructose above 90 percent, followed by crystallization and drying. Lower-purity 98 percent grades skip the secondary recrystallization step that produces 99.5 percent Crystalline Fructose, accepting marginally higher glucose content in exchange for lower cost.

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

Caloric value is 4 kcal per gram. Glycemic index is approximately 19, among the lowest of any nutritive sweetener, which is the principal commercial value proposition for diabetic and low-GI product development. Fructose absorption is mediated by the GLUT5 transporter and metabolism occurs predominantly in the liver.

Formulators choose between Standard 98% Fructose and 99.5% Crystalline Fructose based on price sensitivity, purity specification, and downstream regulatory requirements. The two grades are interchangeable in most food applications.

• Beverage premixes and dry mixes including powdered drink concentrates and stick packs
• Reduced-calorie baked goods, cookies, and pastries; high sweetness intensity allows reduced inclusion
• Cereals, granola, and breakfast products; supports browning and fruit-flavor notes
• Confectionery including fondant, soft candies, and fruit-flavored hard candies
• Dairy products: yogurt, flavored milk, and frozen desserts
• Diabetic-friendly products positioned on low glycemic index
• Nutraceutical and dietary supplement formulations
• Jams, preserves, fruit fillings, and dessert toppings
• Tabletop sweetener products and 1:1 sucrose-replacement blends