INTRODUCTION

Fructose or fructose is a simple ketone monosaccharide that exists in many plants and typically combines with glucose to form disaccharide sucrose. It is one of the three dietary monosaccharides that, along with glucose and galactose, are directly absorbed into the bloodstream during digestion. Fructose was discovered by French chemist Augustine Pierre Dublenfort in 1847. The name 'fructose' was created by British chemist William Allen Miller in 1857. Pure, dry fructose is a sweet, white, odorless crystalline solid that is the most water-soluble of all sugars. Fructose is present in honey, tree and vine fruits, flowers, berries, and most rhizome vegetables. 

Fructose can be used as a desktop sweetener, processed fruits, chewing gum, baked goods, dry mix products, fruit jam, dairy products, frozen desserts, and salad dressings.

Fructose is used in the production of bread and cakes, cream, jam, chocolate, soft drinks, etc.