Fructose (fruit sugar) is a simple monosaccharide which we can find in many plants.  This is one of three dietary monosaccharides, along with glucose and galactose, which are absorbed directly into the bloodstream during digestion.  Fructose was discovered in 1847. by French chemist Pierre-Augustin Dubrunfaut.  Clean, dry fructose is of crystalline structure, very sweet (sweetest of all sugars, twice sweeter than table sugar in crystal form), white, odorless, most soluble of all sugars.  In the absence of insulin, it has the ability to convert into glucose in the liver, thus contributing to the growth of blood glucose.  Unlike sucrose and glucose. fructose does not cause sudden changes in blood glucose levels (what can cause disruption of metabolic control with diabetics), but is absorbed much more slowly, causing only minor changes in blood glucose levels.  Hence it is used as a sweetener for people with diabetes.  It is found in honey, fruits, grapes, flowers, berries, and most root vegetables.  In plants, fructose can be present as a monosaccharide and / or as a component of sucrose.
Commercially, fructose is usually derived from sugar cane, sugar beet and corn. There are three commercially important types.  Crystalline fructose is a monosaccharide, dry and of high purity.  Corn syrup with high fructose content is mixture of glucose and fructose as monosaccharides.  Sucrose is third form.  All forms of fructose, including fruits and juices, are usually added to foods and beverages to improve flavor and texture as well as for achieving desired color in some cooked foods.  Fructose shows sweetness synergy effect when used in combination with other sweeteners.

CAS:                                    57-48-7

Molecular formula:            C₆H₁₂O₆

Molecular mass:                180,16 g mol⁻¹