This product is a white, odorless crystal or crystalline powder with strong hygroscopicity. It tastes sweet and is about 1.6 times sweeter than sucrose. It is easily soluble in water.
Fructose products are gradually replacing sucrose in many areas of food processing. The main purpose is to improve product performance, enhance flavor and taste, and improve product quality. In fruit drinks, jams, canned fruits, preserves, fructose can replace sucrose.
