Fructose; a Type of Simple Sugar That Makes Up 50% of Table Sugar (known as Sucrose)

 

Fructose
Fructose

Fructose is a type of sugar known as a monosaccharide. It is a type of sugar that is found in many fruits and vegetables. It also occurs naturally in other plant foods such as sugar cane, sugar beets, honey, and vegetables. It is widely used in the food and beverages industry. It is an odorless and tasteless substance that is 100% carbohydrates.  The industry uses fructose derived from corn syrup in their products, while fructose is naturally present in fruits and vegetables. It can also be produced commercially and is used as an artificial sweetener due to its low calorie content.

According to Coherent Market Insights the Fructose Market Global Industry Insights, Trends, Size, Share, Outlook and Opportunity Analysis, 2022-2028.

Fructose is a major source of energy in the body, providing about four kcal per gram. It is produced in the liver and is then converted into glucose. Moreover, it is metabolized to glycogen, lactate, and fatty acids. During the process, it also produces uric acid, which can raise the systemic blood pressure and inflammation. Consequently, it is linked to hypertension and insulin resistance. It is also a potential risk factor for nonalcoholic fatty liver disease. Among the many causes of obesity, excessive consumption of sugar is a known culprit.

Fructose is only harmful in large amounts, and it's difficult to get excessive amounts of fructose from fruit and vegetables. Evidence also suggests that fructose can cause harm when consumed in excess. There are benefits to using fructose as a sweetener including how fructose carries a lower glycemic load, or glycemic index, meaning it doesn't cause a rapid rise and subsequent large fall in blood glucose levels. Therefore, some health professionals worldwide recommend fructose as a safe sweetener for people with type 2 diabetes.

High fructose corn syrup (HFCS), also known as glucose-fructose, glucose-fructose syrup, & iso-glucose and is a sweetener made from corn starch. In 1983, the U.S. Food and Drug Administration (FDA) approved HFCS as generally recognized as safe (GRAS), and that decision was reaffirmed in 1996. HFCS had potential to replace sucrose as the main sweetener.

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