- 100% fructose.
- Alternative to table sugar (sucrose).
- Vegetable origin, suitable for vegetarian and vegan diets.
- Sweetens and provides energy for training.
What is Fructose?
Fructose powder by RawSeries is a food, 100% crystalline fructose, obtained from the degradation of corn.
Fructose is a simple carbohydrate, a monosaccharide with a sweetening power of 1.7-2.0 compared to the standard 1 of sucrose, so it has a 70% to 100% higher sweetening power than table sugar. This is useful for reducing the net calorie content of beverages.
Fructose powder is a food that is 100% suitable for vegetarians and vegans, which comes from the enzymatic degradation of corn starch and therefore has a vegetable origin.
Fructose Properties
Fructose
- Consumption of fructose-containing foods leads to a lower elevation of blood glucose compared to foods containing sucrose (sugar) or glucose.1
Why take Fructose?
Great substitute for white sugar
Firstly, because it has greater sweetening power, specifically, it is 0.7-1 sweeter than table sugar, making it a great option for culinary use, as it will allow you to sweeten the same, with less quantity, and therefore fewer calories.
Why buy Fructose in HSN?
100% Pure
Fructose Powder by HSN is a food, it only contains fructose and nothing else.
Free from colourings, preservatives, anti-caking agents and food additives. 100% crystalline fructose.
Vegetal
Fructose powder is suitable for vegetarian and vegan diets.
It comes from the fermentation of maize sugars, without Genetically Modified Organisms. 100% vegetable.
Good solubility
Fructose dissolves easily in water and is suspended even in cold media.
How does Fructose taste?
Fructose has an intensely sweet taste.
Bibliographical references
- Boron, W., Boulpaep, E. (Eds.) (2017) Medical physiology: a cellular and molecular approach Philadelphia, PA: Saunders/Elsevier.
- Jeukendrup, A. E. (2004). Carbohydrate intake during exercise and performance. Nutrition (Burbank, Los Angeles County, Calif.), 20(7–8), 669—677.
- Mohan Rao, L. J., & Ramalakshmi, K. (2011). Ingredients of soft drinks. In L. J. Mohan Rao & K. B. T.-R. T. in S. B. Ramalakshmi (Eds.), Recent Trends in Soft Beverages (pp. 189–209).
Complementary scientific studies
- Luo, S., Monterosso, J. R., Sarpelleh, K., & Page, K. A. (2015). Differential effects of fructose versus glucose on brain and appetitive responses to food cues and decisions for food rewards. Proceedings of the National Academy of Sciences, 112(20), 6509–6514.
- McGuinness, O. P., & Cherrington, A. D. (2003). Effects of fructose on hepatic glucose metabolism. Current Opinion in Clinical Nutrition and Metabolic Care, 6(4), 441–448.
- Vargas E, & Carrillo Sepulveda MA. (2019) Biochemistry, Insulin Metabolic Effects. StatPearls [Internet]. Treasure Island (FL): StatPearls Publishing.
1 Glucose and/or sucrose should be replaced by fructose in sugar-sweetened foods or beverages so that the reduction of glucose and/or sucrose content in such foods or beverages is at least 30%.
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