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You can buy plain glucose (dextrose) and fructose. Glucose isn't quite as sweet as sucrose, but fructose is sweeter. I'd bet you could mix 2 parts dextrose to one part fructose and use it as a drop in in recipes that call for sucrose. It may affect browning and resulting moisture of any baked goods, but it's worth experimenting with.
Cooking is just chemistry that you can eat!
Hadn't considered browning... do all sugars have some kind of caramelization process?
There are 2 types of non-enzymatic browning: caramelization and maillard.
Caramelization is done by breaking sugar down, which then actually recombines into bigger molecules. I think it would happen with all sugars. If you do this with sucrose, it has to first break into glucose and fructose. This is done faster at a low pH, which is why if you've ever had to make invert syrup (which is just sucrose broken down), you add some kind of acid before heating it up. My assumption is that starting with glucose/fructose, caramelization will be faster, and not pH sensitive like when using sucrose.
The maillard reaction is the combination of sugar with amino acids. It takes place faster at higher pH (which is why you use lye or baking soda to make pretzels). It only works with certain types of sugar, though (glucose, fructose, galactose, lactose, maltose, et al.). Sucrose alone technically won't do it, but if you are heating sucrose, you'll be creating at least some glucose/fructose that can do it. Basically, you should get way more maillard reactions with the monosaccharides.
Basically, if you are baking with them, you may need to adjust recipes a little to prevent over browning.
Also, the monosaccharides absorb more moisture from the air, so they will stay moist longer, which is why some recipes tell you to use honey or invert syrup in recipes. It could be a good thing in some recipes, but a bad thing in others.