Fructose is a sugar, which is abundant in nature. It is sweet and naturally occurring. Free fructose is present in honey, dates, figs, apples, grapes and most berries. Table sugar (sucrose) is composed of equal quantities of glucose and fructose.

Fructose has low Glycemic Index (GI) 

·       GI of fructose is exceptionally low i.e. 19, compared to 100 of glucose and 68 of sucrose. Which means fructose stimulates only modest amounts of insulin secretion and does not require insulin to enter cell for metabolism. Hence, it is the best alternative for sugar (sucrose) for diabetics and pre-diabetics.

·       Fructose is 1.5 times sweeter than sugar (sucrose) and has a very similar sweetness profile. It can give similar sweetness in lower quantities thereby reducing caloric intake.

·       Fructose can be used as a complete replacement of sugar (sucrose) and can be added to tea, coffee, milk, fruit juice, cakes, pies, ice creams, desserts and variety of other food products.