Fructose or fruit sugar is a sugar used in ferments. High Fructose Corn Syrup is an artifically produced sweet chemical that does not break down in the human body and is often used in soft drinks targeted for children.
It is used in Kombucha ferments but iIMHO, not viable as a primary source of fuel for our SCOBY.
Yeast either via acid hydrolysis or by producing enzymes cleaves sugar into glucose and fructose. Glucose is the energy source of our biological cells, and the energy source of our Kombucha SCOBY. The glucose portion is what kombucha brewers are interested in. The synergy of the yeasts cleaving the sugar and the bacteria producing acids results in the common denominator that defines Kombucha Tea as Kombucha Tea (and not something else) as acetic acid, gluconic acid and fructose. The major variables; Sugar, Tea, Temperature, Time and Oxygen. all further define your kombucha health elixir.
Sucrose = glucose + fructose. Fructose is the naturally occurring sugar in all fruits. It is also called levulose or fruit sugar. Glucose is found in fruits but in limited amounts; it is also a syrup made from crops see D-Glucose
Fructose is often recommended for diabetes mellitus or hypoglycemia. Fructose needs glucose to be properly absorbed. Excess Fructose is carried into the lower intestine where it provides nutrients for the flora. It may also cause water retention in the intestine. (bloating, excessive flatulence, loose stools, diarrhea obesity, high cholesterol and triglycerides). Fructose also chelates minerals in the blood which may or may not be a good thing
Fructose produces almost all acetic acid and very little gluconic acid while taking considerable longer to ferment. Fructose is often suggested to add to your already fermented KT just prior to bottling to sweeten and create more fizz. (1/4 tsp per quart)