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Fructose, or “fruit sugar”, is one of the three most common natural Monosaccharides. (The other two are glucose and galactose.) As its name implies, Fructose is found in almost all fruits; but it also exists in commercial quantities in sugarcane, sugarbeets, and corn. Fructose and Glucose combine to form the Disaccharide Sucrose, which we know as common sugar.

The structure of Fructose, like all simple Sugars, can be expressed as a six-Carbon linear chain with Hydroxyl and Carbonyl Groups. In its crystalline form and in solution, however, most of it exists as two Hemiketal Rings: β-D-Fructopyranose and β-D-Fructofuranose. In aqueous solution, it consists of 70% Pyranose, 22% Furanose, and smaller amounts of the linear and other cyclic forms.

Fructose is the most Water-soluble Monosaccharide. It dissolves in exceedingly small amounts of Water and its Water-solubility is 3750 g/L. This property makes it difficult to crystallize from Water and accounts for its hygroscopicity and humectancy.

Source: ACS, 28^th Aug 2017, Fructose

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