Pronunciation: [FRUHK-tohs; FROOK-tohs]
Also called fruit sugar and levulose, this extremely sweet substance is a natural by-product of fruits and honey. It's more water-soluble than sucrose (with fewer calories). Unlike glucose, it can be used by diabetics. Fructose comes in granulated and syrup forms. Except in the case of some liquids, such as a sauce or beverage, it should not be substituted for regular sugar (sucrose) unless a recipe gives specific substitution. When heated, fructose loses some of its sweetening power.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.