Both are used commercially to sweeten foods but crystalline fructose is often mistaken with high fructose corn syrup (HFCS), which is a mixture of nearly equal amounts of fructose and glucose.  There are mainly three differences between them:

1. Fructose assay
HFCS is also made from corn starch processed by converting some of the glucose (corn syrup) to fructose by enzymes. As a result, it contains both fructose and glucose.

The two main types of HFCS:

HFCS 42: 42% fructose and the rest glucose. It is mainly used for processed foods and breakfast cereals.
HFCS 55: 55% fructose and the remaining glucose, mostly used in soft drinks.

There is also HFCS 90 in the market which contains 90 percent fructose that can be crystallized to manufacture crystalline fructose.

However, crystalline fructose is simply pure fructose in crystalline form. It’s 100% fructose.

2. Convenience
The solid form and smaller volume makes it a better option than HFCS in transportation and uses.

3. Glycemic index
The Glycemic index is a measure of how carbohydrates affect blood glucose concentrations. The glycemic index of fructose is 19, while this value for table sugar is 65 and 100 for glucose. The glycemic index of HFCS is similar to table sugar.

The glucose in high fructose corn syrup is metabolized in a different way with crystalline fructose. As we all know, in our body, the transportation and release of glucose are controlled by insulin. Due to the dysfunction of insulin, the blood glucose in diabetics will increase (like normal people) but it is harmful to this population after the intake of HFCS.


In contrast, fructose will not go into your bloodstream and it has little impact on blood glucose, as it goes to the liver, where enzymes turn it to fat. This enables crystalline fructose as a sweetener for diabetics to control blood glucose levels.