What is fructose?
Fructose occurs naturally in fruits, vegetables and their juices, as well as honey. Fructose is the sweetest of all the naturally occurring nutritive (caloric) sweeteners and has many unique functional and nutritional properties that make it a valuable food ingredient.
The safety of fructose has been thoroughly documented in several scientific reviews performed by the Food and Drug Administration (FDA) and other expert panels. An International Life Sciences Institute (ILSI) Expert Panel concluded, “Fructose is a valuable, traditional source of food energy, and there is no basis for recommending increases or decreases in its use in the general food supply or in special dietary use products.” A Joint Consultation of the World Health Organization and the United Nations Food and Agriculture Organization found that consumption of sugars is not a causative factor.
What are the benefits of crystalline fructose use in foods and beverages?
Because pure crystalline fructose is sweeter than sugar, less of it is used in products to achieve the same level of sweetness. Thus, pure crystalline fructose can be used in making lower-sugar and lower-calorie foods. Consumer research from the Calorie Control Council shows that 187 million adult Americans are incorporating low-calorie and sugar-free foods and beverages into their diet as part of a healthy lifestyle. People will continue to demand a greater variety of low calorie products as they strive to make healthier food choices. Fructose has been used in whole new categories of food and beverage products, such as shelf-stable nutrition bars, soft moist cookies, pourable frozen juice concentrates and energy-reduced products. It has also been suggested that fructose be used for individuals with special dietary or nutritional needs, like endurance athletes.
What has been the impact of crystalline fructose on the amount of total dietary fructose consumed?
Pure crystalline fructose has had a negligible effect on the amount of total dietary fructose consumed because of the small volume of this sugar produced relative to all other naturally occurring and added starches, syrups and sweeteners. Because pure crystalline fructose is sweeter than sugar, less of it is used in products to achieve the same level of sweetness, which also contributes to its negligible effect on total fructose intake.