Crystalline fructose is prouced by allowing the fructose to crystallize from a fructose-enriched corn syrup. The disaccharide bond in sucrose is enzymatically hydrolyzed to separate glucose and fructose. The fructose is then crystallized, dried, milled to the desired particle size and packaged. The crystalline product is brilliant white and very high purity. The term "crystalline fructose" is listed in the ingredient statements of foods and beverages using this corn sweetener. It is important to understand that the "crystalline fructose" listed as an ingredient comes from cornstarch, not fruit.