Processed

Crystalline Fructose

A tier

Crystalline fructose is purified fruit sugar as a dry, free-flowing white crystal, sweeter than sucrose gram for gram, more hygroscopic, and keener to brown. Sports drinks, reduced-sugar bakery, and some ice creams use it for sweetness at a lower solids load and for a softer freeze. It is not high-fructose corn syrup—that is a liquid blend. It pulls moisture into a biscuit and can make a cake sodden if you swap it one-for-one by weight with white sugar. The sweetness hits faster and fades differently. Diabetics and formulators treat it as a named ingredient, not as "fruit." Keep it dry; it cakes faster than sucrose.