Fructose is manufactured by its separation from isomerized sugar by the use of ion-exchange resin. Fructose used to be manufactured by acidic decomposition of an artichoke, but with the change of manufacturing method, it has become inexpensive and usable in the food industry too. Its sweetness is higher than that of sugar at cold temperature, but decreases at higher temperatures. For its strong browning at heating, fructose is mainly used for ice cream. Fructose is used to sweeten some diet foods and is also used in sports drinks.
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