Crystalline fructose has been commercially available for only a few decades. Fructose fructose is much less soluble. If fructose crystals are sprinkled onto a food as decora-tion, they’ll quickly disappear into a thin, sticky syrup as they absorb moisture from the food and air and dissolve. Fructose Crystals is so hygroscopic, or water-absorbing, that it’s hard to get it to crystallize from a water solution. It’s now made by mixing high-fructose corn syrup with alcohol, in which