The properties of high fructose syrups in aqueous ethanolic solutions, and the crystallzation of the two solutes present in high fructose syrups, fructose and glucose, was studied to determine if it is possible to separate these solutes without the need for chromatographic separation. Physical and themodynamic properties of both mixtures of high fructose syrups and ethanol, and mixtures of fructose, glucose, ethanol, and water (an essentially identical solution, but without the problem of microbial storage damaging the experiments) were determined. The project also investigated the crystal growth of both fructose and glucose in experimental and theoretical studies. It was found that the yields of both fructose and glucose were vety good in aqueous ethanolic solutions, much higher than could be achieved by cooling crystallization from aqueous solutions. It was also found that the two solutes could be seaparsted by a sslting out crystallization by ethanol, under the condition that one solute was seeded (usually glucose) and one solute was allowed to nucleate. This allows the solutes to be separated via size separation with sieves. The principal problem with the method is the very low growth rates of the sugars, of the order of 0.1 micrometer/minute, which is much lower than comparable growth rates in aqueous solutions. A number of theoretical studies into the effect of mutarotatiion on crystallization, and on the actual thermodynamic driving force for the ethanolic crystallzation were also performed.