Glucose, in its purest form, is a simple sugar produced naturally in plants, animals, and other biological sources.
The fructose found in sodas is usually found in the ingredient "high fructose corn syrup," which is made with a combination of synthetic sweeteners, chemicals, and natural ingredients for that pleasing "soda syrup" taste.
While recently there has been a greater demand for sodas made with natural or "real" sugar, American consumers have largely come to expect the syrupy sweet flavorings of fructose-content products, and the recent interest in glucose-based soft drinks has not been large enough to affect sales of those made the "old-fashioned" way.
Fructose and glucose are both types of sugars, somewhat similar to the sugar we commonly use in households, and which is called sucrose.
The decision to a particular sweetener such as fructose, glucose, or sucrose in any food product depends on several factors such as degree of sweetness, calorific value, and the cost. Fructose is about twice as sweet as sucrose but has less calories. Glucose is about three fourth as sweet as sucrose.
As far as taste of the soft drinks is concerned the same taste can be achieved by any of these three as well as other sweeteners by adjusting the quantity used. Thus the two main considerations will be the cost of sweetener per unit of the soft drink produced. For the soft drinks that are promoted on the basis of their low calorific contents, the calorific value of sweeteners becomes more important. Also glucose may be used in drinks that are intended to provide quick energy as glucose gets absorbed by the blood faster.
Fructose is a simple monosaccharides.It dissolves in water. Fruits,honey,berries consist of significant amount of the fructose derivative sucrose.The primary reason that fructose is used commercially in soft drinks is its high sweetness.
It is the sweetest of all naturally occurring carbohydrates.Fructose has higher solubility than other sugars.The sweetness of fructose is perceived earlier than that of sucrose or dextrose and the taste sensation reaches a peak.Fructose is a 6 carbon polyhyroxyketone. It is an isomer of glucose.Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners.The relative sweetness of fructose blended with sucrose, saccharin is perceived to be greater than that the sweetness calculated from individual components.