A white odorless crystalline or crystalline powder that is extremely hygroscopic. Sweet and sweet, about 1.6 times sweeter than sucrose, the sweetest of the sugars. Melting point (decomposition) 103 to 105 ° C (β type). The density is about 1.6g/cm3 and there are two types of α- and β-. The former has an optical rotation [α]D20 of -63.6°, the latter has an optical rotation [α]D20 of -135.5°, and the optical rotation after equilibrium of the aqueous solution [α] D20 is -92.3°. Soluble in water, soluble in methanol (1g/14m1) and ethanol (1g/15m1), insoluble in ether. Natural products are found in honey, fruits, and the like.

Crystalline Fructose is a processed sweetener derived from corn that is almost entirely fructose. It is used as a sweetener in the likes of beverages and yogurts, where it substitutes for high-fructose corn syrup(HFCS) and table sugar. Crystalline fructose is estimated to be about 20 percent sweeter than table sugar,and 5% sweeter than high fructose corn syrup. This product is often used in canned fruit, fruit preserves, bread, cakes, creams, marmalade, chocolate, and soft drinks.

1.In beverages, beers and dairy products
It has a lower moderate sweet, comfort feeling, lower freezing points and good chemical stability. So it is widely used in beverages, beers cold drinks and dairy products.
2. In Bakery Food Industry
It has lower hygroscopicity and higher moisture retention which can keep the Bakery Food has a nice light texture. Besides, for its high fermentability, it is very popular in the in bakery food industry. 
3. In other food industry

It also can be use in jelly, fillings of the mooncakes, dehydrated vegetable, ham sausage, soy sauce and instant noodles

A ni ọpọlọpọ awọn ile-iṣelọpọ giga-giga pẹlu ifowosowopo jinlẹ, eyiti o le fun ọ ni awọn ọja to gaju ati awọn idiyele ifigagbaga. Ati pe a tun le fun awọn ẹdinwo fun awọn rira olopobobo.Ati pe a ṣe ifọwọsowọpọ pẹlu ọpọlọpọ awọn ile-iṣẹ gbigbe ẹru ẹru ọjọgbọn, le fi awọn ọja ranṣẹ lailewu ati laisiyonu si ọwọ rẹ. Akoko ifijiṣẹ jẹ nipa awọn ọjọ 3-20 lẹhin ijẹrisi isanwo.

Fructose is the most common type of hexulose. It exists in honey and fruits and combines with glucose to form the daily edible sucrose. Fructose contains 6 carbon atoms and is also a monosaccharide, an isomer of glucose. It exists in large quantities in the juice and honey of fruits in a free state, while the naturally occurring fructose exists in the form of free D-fructose. Under natural conditions, fructose exists in the form of an oily viscous liquid, rather than in the form of crystals.

The benefits of our Crystalline Fructose：

Fructose occurs naturally in many fruits. Although chiefly used as a sweetener, fructose offers many unique benefits, which today's food technologists can utilize to optimize product formulation and marketing strategies.  crystalline fructose powder, the sweetest of all nutritive sugars, can be used alongside other nutritive and high-intensity sweeteners to give a wide variety of food and beverages the perfect sweetness profile. With a high relative sweetness and low glycemic index, crystalline fructose is ideal for use in reduced-sugar formulations. Crystalline fructose powder contains high levels of sweetness for sweet taste with reduced calories. Crystalline fructose powder has a high proportion of fermentable carbohydrates, along with increased sweetness especially useful in baked goods such as bread, rolls, and more. Crystalline fructose powder slows down crystal formation and provides a desirable body in ice creams and frozen desserts, offering lower viscosity and high sweetness levels ideal for confections, and more.