Fructose

Fructose (CAS 57-48-7), also known commercially as levulose or fruit sugar, is a monosaccharide sweetener sourced primarily from corn, sugar beets, and fruit.

With approximately 1.2 to 1.8 times the sweetening power of sucrose, it allows formulators to achieve target sweetness at lower use levels. Demand spans food production and pharmaceutical manufacturing.

In food and beverage manufacturing, it is used to sweeten reduced-calorie products, sports drinks, and confectionery where high sweetness intensity and low crystallization tendency are priorities.

Pharmaceutical manufacturers use it as a sugar substitute in oral syrups, chewable tablets, and pediatric formulations intended for diabetic-friendly or low-glycemic labeling applications.

In personal care, its humectant behavior supports moisture retention in leave-on skin and hair products, including various creams, serums, and conditioners for consumer use.

Fermentation industries also use this ingredient as a readily metabolized carbon source in microbial and yeast-based production processes across various industrial sectors.

The material is supplied as a white crystalline powder or concentrated liquid syrup. Standard grades include food-grade (FCC), USP, and Ph.Eur. for regulated industries.

Pharmaceutical grades meet purity thresholds suitable for regulated dosage form manufacturing. Bulk supply is available in bags and containers, with high-purity crystalline material being the standard.