History

• Crystalline fructose appears naturally in many fruits, vegetables and honey. It wasn't until the 1990s that crystalline was added to manufactured foods such as beverages. It was added in small quantities as a flavor enhancer.
  
  

Benefits

• Adding crystalline fructose gives food a better taste and texture. Replacing table sugar with crystalline fructose can reduce 20 to 30 calories from a drink. Crystalline fructose does not hydrolyze like other simple sugar, extending its shelf life. Crystalline fructose also has functional properties, allowing foods with the ingredient to support a certain shape.
  
  

Misconceptions

• Some allegations say that crystalline fructose is responsible for the increase in obesity in the United States, but there is little proof. According to "Facts about Fructose," the claims about fructose and obesity is often the result of poor experimentation where fructose is used in high quantities. Crystalline fructose is different from high fructose corn syrup. Although both are derived from corn, crystalline goes through extra processing steps, so it's nearly 100 percent fructose. High fructose corn syrup is half fructose and half sucrose.
  
  

Effects

• According to the "golden spiral," crystalline fructose can contain arsenic and heavy metals. Some of the chemicals in crystalline fructose are unable to be processed by the body and can cause fattening of the liver. When in fruits and vegetables, crystalline fructose is easier to process, but it is dangerous in large quantities. The danger of large amounts should raise concerns because of its use in health products.
  
  

Potential

• Crystalline fructose might replace high fructose corn syrup. Crystalline fructose is 20 percent sweeter than table sugar, meaning less has to be added to foods to achieve the same flavor. Because less needs to be added, food will have fewer calories from sugar. The added taste and reduced calories from crystalline fructose helps market the product to health-conscious people.