|Jmol-3D images||Image 1|
|Molar mass||180.16 g mol−1|
103 °C, 376 K, 217 °F
| (what is: / ?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Fructose, or fruit succar, is a simple monosaccharide foond in mony plants, whaur it is eften linkit tae glucose furmin sucrose. It is ane o the three dietary monosaccharides, alang wi glucose an galactose, that are absorbed directly intae the bluidstream durin digestion. Fructose wis discovered bi French chemist Augustin-Pierre Dubrunfaut in 1847. Pure, dry fructose is a very sweet, white, odorless, crystalline solid an is the maist watter-soluble o aw the succars. Frae plant soorces, fructose is foond in honey, tree an vine fruits, flouers, berries, an maist ruit vegetables. In plants, fructose mey be present as the monosaccharide or as a molecular component o sucrose, which is a disaccharide.
Commercially, fructose frequently is derived frae succar cane, sugar beets, an corn an thare are three commercially important furms. Crystalline fructose is the monosaccharide, dried, grund, an o heich purity. The seicont furm, heich-fructose corn syrup (HFCS) is a mixtur o glucose an fructose as monosaccharides. The third furm, sucrose, is a compound wi ane molecule o glucose covalently linkit tae ane molecule o fructose. Aw furms o fructose, includin fruits an juices, are commonly added tae fuids an drinks for palatability an taste enhancement, an for brounin o some fuids, such as baked guids.
Aboot 240,000 tonnes o crystalline fructose are produced annually.
References[edit | edit source]
- Fructose - Merriam Webster dictionary
- Levulose comes from the Latin word laevus, levo, "left side", levulose is the old word for the most occurring isomer of fructose. D-fructose rotate plane-polarised light to the left, hence the name..
- Fruton, J.S. Molecules of Life 1972, Wiley-Interscience
- Hyvonen, L., & Koivistoinen, P (1982). "Fructose in Food Systems". In Birch, G.G. & Parker, K.J. Nutritive Sweeteners. London & New Jersey: Applied Science Publishers. pp. 133–144. ISBN 0-85334-997-5
- Wolfgang Wach "Fructose" in Ullmann's Encyclopedia of Industrial Chemistry 2004, Wiley-VCH, Weinheim.doi:10.1002/14356007.a12_047.pub2
Freemit airtins[edit | edit source]
- What is HFI? at Boston Varsity