Production

• Cornstarch is extracted from corn kernels, converted to glucose and then fructose and dried to a crystallized solid. This substance is ground to the desired consistency to form the fructose sweetener.
  
  

Benefits

• Fructose sweetener is nearly twice as sweet as sucrose and is more stable than sucrose in foods, preserving its flavor longer than sucrose.
  
  

Low Glycemic Index

• The glycemic index (GI) gauges whether foods agree with the needs for diabetic patients. Lower glycemic index numbers mean that the food is compatible. Fructose has a low GI.
  
  

Health

• According to a study by the University of California-Davis Health System, fructose sweeteners add belly fat during weight gain, whereas sucrose adds fat below the skin. Fructose also elevates the low-density lipoprotein (LDL) in the blood, called "bad cholesterol."
  
  

High Fructose Corn Syrup

• High fructose corn syrup is produced when the sugar in cornstarch is converted to fructose, which is a combination of fructose and glucose. This sugar is cheaper than sucrose and is a main ingredient in soda and processed foods.