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OMG give it a rest you beauracrats. everyone knows it is sugar. Fructose=sugar.:

A very sweet sugar, C6H12O6, occurring in many fruits and honey and used as a preservative for foodstuffs and as an intravenous nutrient. Also called fruit sugar, levulose.

FPS I learned that was a no no when I was on the Atkins Diet.

I work in the food manufacturing business. Sweeteners run the gambit. They are mostly chemically modified starch products. I personally prefer Dehydrated cane juice. The molases is left in. It's taste is far better than Iso and NETO corn syrups, beet sugars, and refined cane or beet sugar. There is a dark sugar that comes from the Marianis Islands that is absolute heaven. Below are some examples of sweeteners made in China for export. They convert anything into a sweetener. Some of those things I wouldn't want to think I was eating.

Nutritional Information, Diet Info and Calories in Corn Syrup, 43/50 De, High Maltose, Neto 7350 from A. E. Staley Manufacturing

Detailed Product Description High fructose syrup has the same sweetener as sucrose, but better taste than sucrose High fructose syrup has the same sweetener as sucrose, but better taste than sucrose. Today it has taken the place of sucrose, and has been widely used in many industries, such as frozen foods, dairy products, wine, preserved fruit, canned food, bean products, baking food, flavoring, pharmacy and health care food. We can manufacture products based on the demands of customers. Specifications: 1) Dry solids: ≥71% 2) Fructose: ≥55% 3)PH Value;4.5-6.5 4)Packing: 24kg/tinplate drum, 300kg/HDPE plastic drum

High Maltose Syrup High Maltose Syrup is made from refined starch by biochemical technology. The concentration is more than 50% of maltose. Products Technique Index Sense Index Items Index Appearance colorless , transparent and viscous liquid Physics Index Items Index Top grade First grade Qualified Dry solid 80% 75% 70% Boiling temperature 155 150 145 PH value 4.6 -- 6.0 DE value 42% Maltitol content 50% Transparency 98% Sulphate ash 0.3% 0.4% 0.5% Note : DE value and concentration can be adjusted according to the requirements of consumers Hygiene Index Items Index Pb(Pb2+) 0.5mg/kg As(As3-) 1.0mg/kg Cu Cu 5.0mg/kg SO2 100.0mg/kg Total bacterias (N) 3000 cfu/g or ml Coliforms (N) 30MPN/100g or 100ml Pathogens (samolnella) Negative Language Option

http://www.codexalimentarius.net/web/standard_list.do?lang=en

I always thought sugar or sucrose was fructose plus glucose. It is the fructose that has been getting the bad press lately. High fructose corn syrup is one of the worse because of the high level of fructose.

Yes I know that fructose is just fruit sugar but according to the science, fruit is ok because fruit has fiber in it that keeps a good deal of the problems of fructose from manifesting. In other words, God designed fruit as a whole food that contains whatever the body needs to process it properly.

According to some scientists and MDs like Dr. Lustig (seen in the video linked below), the liver has a hard time processing fructose. This is a long video with many scientific references. It is basically a class lecture. But if you want info on why fructose is bad, you will have your eyes opened. Ignore the politics (university and California mentality).

Sugar: The Bitter Truth

http://youtu.be/dBnniua6-oM