Fructose

Fructose is known for being one of the sweetest sweeteners, with a perceived sweetness, for the same quantity, greater than that of sucrose (table sugar). In fact, fructose is about 1.2–1.8 times sweeter than sucrose.

Another interesting characteristic of fructose is its low glycemic index (around 19), which means it does not cause rapid spikes in blood sugar levels. For this reason, it is sometimes used as a sweetener for people who need to manage their blood sugar.

However, it should be noted that fructose is primarily metabolized in the liver, and excessive consumption can overload the liver, converting fructose into triglycerides (fat molecules) instead of glycogen (the stored form of energy), potentially increasing the risk of developing conditions such as obesity or fatty liver disease.

In baked goods, fructose enhances the softness of the product, while in biscuits it can cause excessive softening, making the cookies seem "old" or stale more quickly.

DOSAGE: as needed.