Fructose is a highly effective sweetener used across the food and beverage industry to enhance taste, texture, and stability. Found naturally in fruits, honey, and root vegetables, its intense sweetness relative to glucose makes it a popular choice for health-conscious formulations and sugar-reduction strategies. Available in liquid, crystalline and syrup, fructose offers flexible functionality in everything from bakery to sports nutrition. Available in conventional quality. Enquire for more information on organic availability or alternatives.
Availability
This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.
This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.
Varies on Ingredient Type
Varies on Ingredient Type
We supply high-purity fructose ingredients sourced from trusted partners, offering full traceability, consistent performance, and compliance with clean label standards. Whether you’re formulating for flavour, sugar reduction, or texture control, our fructose range is optimised for modern manufacturing challenges and supported by expert guidance.
Fructose is a monosaccharide (simple sugar) naturally found in fruit, honey, and some vegetables. At an industrial level it mostly comes from corn starch or sugar cane or beets. It is the sweetest of all naturally occurring sugars and is metabolised differently from glucose. In food manufacturing, it is used to intensify sweetness, improve stability, and reduce overall sugar content without sacrificing flavour.
High sweetness intensity (1.2–1.8x sweeter than sucrose)
Excellent solubility, even in cold water
Strong hygroscopicity — keeps products moist and soft
Supports Maillard reaction for enhanced browning and flavour
Crystallisation control in confections and syrups
Lower freezing point ideal for frozen desserts and slush formats
Calorie reduction: Higher sweetness means less overall sugar needed
Label appeal: Often seen as more natural and familiar to consumers
Versatility: Available in multiple formats for ease of use across systems
Synergy: Works well in blends with glucose, sucrose, and polyols such as maltitol
Our fructose is typically derived from corn or sugar beet through enzymatic hydrolysis. In this process, starch is broken down into glucose, which is then isomerised into fructose using glucose isomerase enzymes. The result is a high-purity ingredient, available in liquid, crystalline, or syrup formats – each tailored for specific applications and stability requirements.
