Crystalline fructose is a monosaccharide and an isomer of glucose. It contains 6 carbon atoms and has a structural formula of C6H12O6. Its sweetness is 1.2 to 1.8 times that of sucrose. It is naturally present in fruit, honey and grain juices. 

Crystalline fructose has a fruity scent, has a low calorific value, is metabolized faster in the body than glucose, is easily absorbed and utilized by the body, and is independent of insulin, and has a small blood sugar burden.
Crystalline fructose is a high-sweetness, low-GI food, which has a special role in health, nutrition and functionality, and is now widely used by countries all over the world. Regarding the safety of crystalline fructose and fructose syrup, as early as 1983, the US FDA was classified as safe and reliable (GRAS) food (FDA: 21CFR 184.1866). The FDA reaffirmed this classification in 1996. In addition, the advisory bodies of the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (UNFAO) have also confirmed the safety of fructose.
Fructose in the human body can promote the growth and reproduction of beneficial bacteria such as bifidobacteria, inhibit the growth of harmful bacteria, improve gastrointestinal function and metabolism, reduce blood lipids, and prevent dental caries. It is an ideal sweetener for diabetics, obese patients, and children.
Crystalline fructose is gradually gaining popularity among consumers due to its high sweetness, low glycemic index, resistance to dental caries, and ability to enhance the flavor of food.