Fructose Syrup (also known as glucose-fructose syrup or isoglucose) is produced by treating corn or wheat starch with enzymes to convert glucose into fructose. The most common varieties are F42 (42% fructose) and F55 (55% fructose). It provides smooth sweetness, excellent solubility, and does not crystallize at normal storage conditions. Fructose syrup enhances flavor perception, improves texture, and extends shelf life in a wide range of food products. Its liquid form makes it easy to handle in industrial food processing. It is functionally equivalent to invert sugar and offers cost advantages in large-scale production.