Rheological measurement was employed to study the mutarotation of D-fructose in anhydrous state. By monitoring the evolution of shear viscosity with time, rate constants for mutarotation were estimated, and two different stages of this reaction were identified. One of the mutarotation stages is rapid and has a low activation energy, whereas the other is much slower and has a much higher activation energy. Possible conversions corresponding to these two phases are discussed. This work demonstrates that, in addition to the routine techniques such polarimetry and gas-liquid chromatography, rheological measurement can be used as an alternative method to continuously monitor the mutarotation of sugars.