Fructose

Fructose or fruit sugar, is a simple monosaccharide found in many plants. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the bloodstream during digestion. Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. Pure, dry fructose is a very sweet, white, odorless, crystalline solid and is the most water-soluble of all the sugars. From plant sources, fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. In plants, fructose may be present as the monosaccharide and/or as a molecular component of sucrose, which is a disaccharide.

Commercially, fructose frequently is derived from sugar cane, sugar beets, and corn and there are three commercially important forms. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. The second form, high-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. The third form, sucrose, is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.

About 240,000 tons of crystalline fructose are produced annually.

Read more about Fructose:  Chemical Properties, Food Sources, Fructose Digestion and Absorption in Humans, Fructose Metabolism

Other articles related to "fructose":

Sugars In Wine - Fructose
... Fructose, along with glucose, is one of the principal sugars involved in the creation of wine ... there is usually an equal amount of glucose and fructose molecules in the grape however, as the grape over ripens the level of fructose will become higher ... In wine, fructose can taste nearly twice as sweet as glucose and is a key component in the creation of sweet dessert wines ...
Fructose - Potential Health Effects - Glycemic Index
... Because fructose is metabolized in the liver to glucose, fructose has the lowest glycemic index (GI = 19) of all the natural sugars ... In comparison, ordinary table sugar (sucrose, which is half fructose) has a GI of 65 and honey (usually about 50% fructose content) has a GI of 55 ... Due to the potential that excessive consumption of fructose may be a factor in some diseases, including metabolic syndrome and insulin resistance, products ...
Mannose Isomerase
... is an enzyme that catalyzes the chemical reaction D-mannose D-fructose Hence, this enzyme has one substrate, D-mannose, and one product, D-fructose ... This enzyme participates in fructose and mannose metabolism ...
Sugars In Wine - Glucose
... Glucose, along with fructose, is one of the primary sugars found in wine grapes ... In wine, glucose tastes less sweet than fructose ... At the beginning of the ripening stage there is usually more glucose than fructose present in the grape (as much as five times more) but the rapid development of fructose shifts the ratio to where ...
Sucrose Synthase
... a sucrose synthase (EC 2.4.1.13) is an enzyme that catalyzes the chemical reaction NDP-glucose + D-fructose NDP + sucrose Thus, the two substrates of this enzyme ... The systematic name of this enzyme class is NDP-glucoseD-fructose 2-alpha-D-glucosyltransferase ... names in common use include UDPglucose-fructose glucosyltransferase, sucrose synthetase, sucrose-UDP glucosyltransferase, sucrose-uridine diphosphate glucosyltransferase, and uridine ...