Fructose is a type of sugar that makes up around 50% of table sugar and high-fructose corn syrup.
Fructose and glucose have the same chemical formula (C6H12O6) but have different molecular structures, which makes fructose 1.2–1.8 times sweeter than sucrose.
Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where Fructose is often bonded to glucose to form the disaccharide sucrose.
CAS Number: 57-48-7
EC Number: 200-333-3
Chemical Formula: C6H12O6
Molar Mass: 180.156 g·mol−1
Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.
The name "fructose" was coined in 1857 by the English chemist William Allen Miller.
Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is derived from sugar cane, sugar beets, and maize.
High-fructose corn syrup is a mixture of glucose and fructose as monosaccharides.
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 tonnes of crystalline fructose are produced annually.
Fructose is a type of sugar that makes up around 50% of table sugar and high-fructose corn syrup.
Scientists are concerned that excessive intake may cause metabolic disorders.
Fructose is a type of sugar known as a monosaccharide.
Like other sugars, fructose provides four calories per gram.
Fructose is also known as “fruit sugar” because Fructose primarily occurs naturally in many fruits.
Fructose also occurs naturally in other plant foods such as honey, sugar beets, sugar cane and vegetables.
Fructose is the sweetest naturally occurring carbohydrate and is 1.2–1.8 times sweeter than sucrose (table sugar).
Fructose metabolism does not require insulin and has a low impact on blood glucose levels.
There are many different types of sugars, some of which are more common than others.
Fructose is a type of sugar known as a monosaccharide, or a “single” sugar, like glucose.
Monosaccharides can bond together to form disaccharides, the most common of which is sucrose, or “table sugar.”
Fructose, or fruit sugar, is a ketonic simple sugar found in many plants, where Fructose is often bonded to glucose to form the disaccharide sucrose.
Fructose is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion.
Fructose and glucose have the same chemical formula (C6H12O6) but have different molecular structures, which makes fructose 1.2–1.8 times sweeter than sucrose.
In fact, fructose is the sweetest naturally occurring carbohydrate.
In nature, fructose is most often found as part of sucrose.
Fructose is also found in plants as a monosaccharide, but never without the presence of other sugars.
Fructose is a monosaccharide naturally present in fruit, vegetables and honey.
When combined with glucose, Fructose forms sucrose, commonly known as sugar.
The physical and chemical properties of fructose appeal to the food industry, which produces Fructose from cornflour.
Even though fructose is just as calorific as glucose, our body metabolises them differently.
Fructose is a monosaccharide, a simple sugar also called ‘fruit sugar’.
Fructose is naturally present in fruit (including berries), vegetables and honey.
Fructose is combined with glucose to form sucrose or table sugar.
Fructose, or “fruit sugar”, is one of the three most common natural monosaccharides. (The other two are glucose and galactose.)
As Fructose name implies, fructose is found in almost all fruits; but Fructose also exists in commercial quantities in sugarcane, sugarbeets, and corn.
Fructose and glucose combine to form the disaccharide sucrose, which we know as common sugar.
Fructose is a fructopyranose having D-configuration.
Fructose has a role as a sweetening agent.
Fructose is a fructopyranose, a D-fructose and a cyclic hemiketal.
A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether.
Fructose is used as a preservative and an intravenous infusion in parenteral feeding.
Fructose, a member of a group of carbohydrates known as simple sugars, or monosaccharides.
Fructose, along with glucose, occurs in fruits, honey, and syrups; Fructose also occurs in certain vegetables.
Fructose is a component, along with glucose, of the disaccharide sucrose, or common table sugar.
Fructose (or levulose) is a simple sugar (monosaccharide) found in many foods and is one of the three most important blood sugars along with glucose and galactose.
Honey; tree fruits; berries; melons; and some root vegetables, such as beets, sweet potatoes, parsnips and onions, contain fructose, usually in combination with sucrose and glucose.
Fructose is also derived from the digestion of sucrose, a disaccharide consisting of glucose and fructose that is broken down by glycoside hydrolase enzymes during digestion.
Fructose is the sweetest naturally occurring sugar, estimated to be twice as sweet as sucrose.
Fructose is often recommended for, and consumed by, people with diabetes mellitus or hypoglycemia, because Fructose has a very low Glycemic Index (GI) relative to cane sugar (sucrose).
However, this benefit is tempered by concern that fructose may have an adverse effect on plasma lipid and uric acid levels, and the resulting higher blood levels of fructose can be damaging to proteins .
The low GI is due to the unique and lengthy metabolic pathway of fructose, which involves phosphorylation and a multi-step enzymatic process in the liver.
Fructose is more commonly found together with glucose and sucrose in honey and fruit juices.
Fructose, along with glucose are the monosaccharides found in disaccharide, sucrose.
Fructose is classified as a monosaccharide, the most important ketose sugar, a hexose, and is a reducing sugar.
Fructose is simple ketonic monosaccharide sugar found in many plants, flowers, and fruits.
Fructose is a fruit sugar which is one of the three dietary monosaccharides along with glucose and galactose that are absorbed into blood directly during digestion.
Monosaccharides are the simplest form of sugar and basic unit of carbohydrates.
So, fructose is the simplest sugars and easier to digest than other sugars.
In pure form Fructose is sweet, white, odorless, and crystalline solid.
Fructose is more soluble in water than other sugars.
Commonly Fructose is found in fruits such as mango, litchi, cherry, guava, and vegetables such as carrot, radish, beetroot and sugarcane etc.
Commercially, Fructose is derived from sugar cane, maize, and sugar beets.
Fructose is a simple sugar that occurs naturally in fruits, specimens, and many fruits.
One of the sources of power energy that Fructose needs will be useful for Fructose to become sufficient by consuming a healthy diet.
Among the fructose properties, Fructose is noteworthy that Fructose does not have a glycemic index.
However, due to the form of sweetener as the end product, Fructose causes weight gain for high income.
In the form of fructose, which is also one of the raw products of the syrup consumed in our age, Fructose is boring for health.
In case of consuming too much fructose, the body and body resistance can be deeply affected.
Naturally, the fructose taken intensively cannot be provided as energy.
At the entrance to this unfavorable situation, in terms of health.
A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether.
Fructose is used as a preservative and an intravenous infusion in parenteral feeding.
Fructose CAS 57-48-7, or fruit sugar, has a simple ketonic life found in many plants, where once disaccharide is attached to glucose to form sucrose.
Fructose is one of three dietary abundant, glucose and galactose together, which are absorbed directly into the blood during digestion.
Pure, Dry fructose is very sweet, white, odorless, crystalline solid and most all sugar soluble in water.
Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is commonly derived from sugar cane, sugar beet, and corn.
Crystalline fructose is life, dried, ground and high purity.
Fructose is present as a monosaccharide in fruits and vegetables, as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants.
Fructose is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions.
In equal amounts, Fructose is sweeter than glucose or sucrose and is therefore commonly used as a bulk sweetener.
An increase in high fructose corn syrup, as well as total fructose, consumption over the past 10 to 20 years has been linked to a rise in obesity and metabolic disorders.
This raises concerns regarding the short and long-term effects of fructose in humans.
Fructose is present more or less frequently than glucose in the juices of plants, fruits, and especially the honey, which is about half the solid matters.
Fructose leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars.
Fructose is used, such as glucose, in the production of glycogen.
Fructose enters the body through either be eaten as such or as the result of digestion of sugar cane.
Fructose is mainly changed into glycogen or triglycerides after reaching the liver, so do not enter largely in the blood circulation.
Glucose and fructose are partially inter-convertible under the influence of very dilute alkali.
Fructose is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose.
Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children.
Fructose is a ketohexose, existing in a pyranose form when free.
In combination (e.g. in sucrose) Fructose exists in the furanose form.
Fructose, along with glucose and galactose, is one of the three monosaccharides absorbed in the small intestine.
Fructose has molecular formula C6H12O6, and molar mass 180.16 g/mol.
As the name suggests, Fructose is found in fruit (and fruit juices) from which sometimes the name of “fruit sugar”.
In reality, the previous name is in part improper, as glucose, generally in concentrations similar to those of fructose, and sucrose as well are present in fruit.
Fructoses content in fruit oscillates between 1% to 7%, even if some fruit contain considerably higher quantities.
When ripe fruits become sweeter Fructose is because contented sucrose is enzymatically cleaved into Fructose component carbohydrates glucose and fructose.
Conversely, the monosaccharide is present in high amount in honey, where Fructose may also represent half the weight.
Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where Fructose is often bonded to glucose to form the disaccharide sucrose.
Fructose is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion.
Fructose is a natural simple sugar found in fruits, honey, and vegetables.
In Fructose pure form, fructose has been used as a sweetener since the mid 1850s and has advantages for certain groups, including people with diabetes and those trying to control their weight. Of course, fructose has been consumed for centuries in foods we still eat.
Fructose is known as a simple sugar because Fructose is a single sweetening molecule.
Fructose is also known as a monosaccharide.
Fructose is one of the main types of sugars found in fruits such as apples, in fruit juices, and in honey.
Fructose is also a component of sucrose (table sugar) in equal quantity to glucose to which Fructose is linked.
As with table sugar, fructose can be bought at the supermarket; both can be used in the same ways in home cooking and processing.
Hence fructose is found also in processed foods such as desserts, dairy products, and preserves.
Fructose is a reducing sugar.
In fruits Fructose is a very important sugar component, and mostly exists in free form in plants and often together with sucrose and D-glucose.
Fructose is a component of polysaccharide inulin and also a component of di-, tri- and oligo-saccharides.
Fructose is a six-carbon polyhydroxyketone.
The formula of the isomer molecule of glucose is C6H12O6.
Crystallized fructose has a cyclic six-membered thing from semi-acetal and internal bonds.
This form is called D-fructopyranose.
Fructose in solution is in equilibrium, 70% of the protein is in the form of fructopyranose and 22% of Fructose is in the form of fructofuranose.
In the same way, Fructose consists of three forms together with the non-ringed structure in usage.
Products, materials and honey from materials with trace amounts of fructose.
Fructose, which can also be found in the form of a monosaccharide to start with in these meals, will combine with glucose to form the disaccharide called sucrose.
Fructose, glucose and sucrose are parts that are very likely to be encountered in foods, and they are found in different proportions.
In general, foods containing pure fructose have about 1 fructose to glucose.
In this context, Fructose is a nutrient in terms of balances with fructose.
However, there are fruits such as apples and pears with a higher ratio, as well as apricots, where this ratio is higher.
Fructose is a simple sugar found naturally in fruits, grains and root vegetables and is one of the essential energy sources for the body.
Fructose, also known as fruit sugar, is the sweetest of all natural sugars and is generally harmless when taken from natural foods.
However, industrial fructose syrup is completely useless for the body, even a toxic substance.
Unlike other sugars, Fructose can cause numerous anomalies, especially in the liver.
As Fructose is a more stable energy source, in the long run, high amounts of triggered insulin production can cause diseases such as diabetes.
Fructose reacts with proteins and polyunsaturated fats in our body seven times more than glucose.
This reaction creates AGEs (advanced glycation end products), which are compounds that cause oxidative damage in our cells and ultimately lead to or contribute to most inflammation and chronic diseases.
Fructose and glucose have the same chemical formula (C6H12O6) but have different molecular structures, which makes fructose 1.2–1.8 times sweeter than sucrose.
KEYWORDS:
57-48-7, 200-333-3, D-Arabino-Hex-2-ulo-Pyranose, D-Fructopyranoside, CHEBI:37714, D-Arabino-2-hexulose, SCHEMBL239448, Levulose, LS7120000, MFCD00148910
Applications of Fructose:
Large scale applications of fructose involve Fructose use as a sweetener.
Fructose is used in many foods as a sweetening agent.
Fructose is a low - calorie sweetener which enhances Fructose value as a sweetening agent.
Fructose is used in plastics as well.
Fructose is used to increase the shelf life of foods like nutrition bars and cookies.
Corn syrup is produced by using fructose.
Fructose is used in infant feeding formulas.
Fructose is used as a food for diabetics.
Fructose has a low glycemic index and results in moderate release of insulin to the bloodstream relative to glucose and fructose.
Fructose is used in stevia.
Fructose is used in many beverages and baked goods etc.
Fructose, also called fruit sugar, is the only naturally occurring ketohexose.
Fructose is also referred to as levulose because Fructose has an optical rotation that is strongly levorotatory.
Fructose is widely used in the manufacture of food, medicine and health products.
Fructose is widely used in the food industry in fruit wine, medicinal wine, sparkling wine, medicinal syrup, juice drink, jam, canned fruit, candied fruit, hard candy and baked goods.
Fructose is mainly used for injections in the pharmaceutical industry.
Uses of Fructose:
Crystalline fructose is used in enhancing the taste in food industries.
Fructose is used in flavoured water, energy drinks, low-calorie products, etc.
Fruit sugar is used in the manufacturing of soft moist cookies, nutrition bars, reduced-calorie products etc.
Fructose is a basic natural sugar found in fruits, honeys, and vegetables.
Since the mid-1850s, fructose in Fructose pure form has been used as a sweetener and has advantages for certain groups including people with diabetes and those who try to control their weight.
Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen.
Fructose is a naturally occurring sugar in fruits and honey.
Fructose has moisture-binding and skin-softening properties.
Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey.
Fructose is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup.
Fructose is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble.
Fructose is used in baked goods because Fructose reacts with amino acids to produce a browning reaction.
Fructose is used as a nutritive sweetener in low-calorie beverages.
Fructose is also termed levulose and fruit sugar.
Biocidal Uses:
Fructose is approved in the EEA and/or Switzerland for use in biocidal products more favourable for the environment, human or animal health.
Fructose is a traditionally used substance, of natural origin.
Fructose is a monosaccharide, which is the simplest form of a carbohydrate; Fructose is easily taken in by cells since Fructose does not need to be broken down any further to be metabolized.
A pure form of fructose,crystalline fructose is somewhat sweeter than high fructose corn syrup and significantly sweeter than table sugar.
This makes crystalline fructose a good choice for use as a replacement in lower-calorie and health-conscious bakery items and snacks.
Advantages of Fructose:
Different appearance, crystalline powder and liquid syrup.
Pure sweet, no peculiar smell.
Low-calorie, low-sugar, healthy sweeteners.
Passed ISO, halal, kosher and other certifications.
Structure of Fructose:
Fructose has a cyclic structure.
Due to the presence of the keto group, Fructose results in the formation of the intramolecular hemiacetal.
In this arrangement, C5-OH combines with the ketonic group present in the second position.
This results in the formation of chiral carbon and two arrangements of CH2OH and OH group.
Hence, D-fructose exhibits stereoisomerism in which α-D-fructopyranose and β-D-fructopyranose are the isomers.
Preparation of Fructose:
Fructose can be prepared by hydrolysis of sucrose in presence of invertase or dilute sulfuric acid.
Fructose is a laboratory method of preparation of fructose.
Production Methods of Fructose:
Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits.
Fructose may be prepared from inulin, dextrose, or sucrose by a number of methods.
Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar.
Chemical Properties of Fructose:
Fructose is a 6-carbon polyhydroxyketone.
Crystalline fructose adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of Fructose hemiketal and internal hydrogen-bonding.
In solution, fructose exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).
The distribution of d-fructose tautomers in solution is related to several variables, such as solvent and temperature.
d-Fructopyranose and d-fructofuranose distributions in water have been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.
Reactions of Fructose:
Fructose and fermentation:
Fructose may be anaerobically fermented by yeast or bacteria.
Yeast enzymes convert sugar (sucrose, glucose, or fructose, but not lactose) to ethanol and carbon dioxide.
Some of the carbon dioxide produced during fermentation will remain dissolved in water, where Fructose will reach equilibrium with carbonic acid.
The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages, such as champagne.
Fructose and Maillard reaction:
Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids.
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose.
Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.
Dehydration:
Fructose readily dehydrates to give hydroxymethylfurfural ("HMF", C6H6O3), which can be processed into liquid dimethylfuran (C6H8O).
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.
Physical and Functional Properties of Fructose:
Sweetness of fructose:
The primary reason that fructose is used commercially in foods and beverages, besides Fructose low cost, is Fructose high relative sweetness.
Fructose is the sweetest of all naturally occurring carbohydrates.
The relative sweetness of fructose has been reported in the range of 1.2–1.8 times that of sucrose.
However, Fructose is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar.
Warming fructose leads to formation of the 5-membered ring form.
Therefore, the relative sweetness decreases with increasing temperature.
However, Fructose has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at higher temperatures.
The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose), and diminishes more quickly than that of sucrose.
Fructose can also enhance other flavors in the system.
Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners.
The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.
Fructose solubility and crystallization:
Fructose has higher water solubility than other sugars, as well as other sugar alcohols.
Fructose is, therefore, difficult to crystallize from an aqueous solution.
Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.
Fructose hygroscopicity and humectancy:
Fructose is quicker to absorb moisture and slower to release Fructose to the environment than sucrose, glucose, or other nutritive sweeteners.
Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH).
Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which Fructose is used.
Freezing point:
Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation.
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.
Fructose and starch functionality in food systems:
Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.
Although some artificial sweeteners are not suitable for home baking, many traditional recipes use fructose.
Etymology of Fructose:
The word "fructose" was coined in 1857 from the Latin for fructus (fruit) and the generic chemical suffix for sugars, -ose.
Fructose is also called fruit sugar and levulose or laevulose, due to Fructose ability to rotate plane polarised light in a laevorotary fashion (anti-clockwise/to the left) when a beam is shone through Fructose in solution.
Likewise, dextrose (an isomer of glucose) is given Fructose name due to Fructose ability to rotate plane polarised light in a dextrorotary fashion (clockwise/to the right).
Handling and storage of Fructose:
Conditions for safe storage, including any incompatibilities:
Storage conditions:
Tightly closed.
Dry.
Storage class:
Storage class (TRGS 510): 11: Combustible Solids
Stability and Reactivity of Fructose:
Reactivity:
The following applies in general to flammable organic substances and mixtures: incorrespondingly fine distribution, when whirled up a dust explosion potential may generally be assumed.
Chemical stability:
Fructose is chemically stable under standard ambient conditions (room temperature).
Possibility of hazardous reactions:
Violent reactions possible with:
Strong oxidizing agents
Conditions to avoid:
no information available
Incompatible materials:
No data available
First aid measures
If inhaled:
After inhalation:
Fresh air.
In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Remove contact lenses.
If swallowed:
After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.
Indication of any immediate medical attention and special treatment needed:
No data available
Firefighting measures of Fructose:
Suitable extinguishing media:
Water Foam Carbon dioxide (CO2) Dry powder
Unsuitable extinguishing media:
For Fructose no limitations of extinguishing agents are given.
Special hazards arising from Fructose or mixture:
Carbon oxides
Combustible.
Development of hazardous combustion gases or vapours possible in the event of fire.
Advice for firefighters:
In the event of fire, wear self-contained breathing apparatus.
Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
Accidental release measures of Fructose:
Personal precautions, protective equipment and emergency procedures:
Advice for non-emergency personnel:
Avoid inhalation of dusts.
Evacuate the danger area, observe emergency procedures, consult an expert.
Environmental precautions:
Do not let product enter drains.
Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
Avoid generation of dusts.
Identifiers of Fructose:
CAS Reg. No.: 57-48-7
Molar mass: 180.16 g/mol
Formula: C6H12O6
Appearance: White crystals
Melting point: 91–185 ºC (dec.)*
Water solubility: 3750 g/L
CAS Number: 57-48-7
ChEBI: CHEBI:28645
ChEMBL: ChEMBL604608
ChemSpider: 388775
ECHA InfoCard: 100.000.303
EC Number: 200-333-3
KEGG: C02336
PubChem CID: 5984
UNII: 6YSS42VSEV
CompTox Dashboard (EPA): DTXSID5023081
InChI: InChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1
Key: RFSUNEUAIZKAJO-ARQDHWQXSA-N
SMILES: O[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)CO
Synonym(s): D-Levulose, Fruit sugar
Empirical Formula (Hill Notation): C6H12O6
CAS Number: 57-48-7
Molecular Weight: 180.16
Beilstein: 1239004
EC Number: 200-333-3
MDL number: MFCD00148910
PubChem Substance ID: 24894716
NACRES: NA.21
Properties of Fructose:
Chemical formula: C6H12O6
Molar mass: 180.156 g·mol−1
Density: 1.694 g/cm3
Melting point: 103 °C (217 °F; 376 K)
Solubility in water: ~4000 g/L (25 °C)
Magnetic susceptibility (χ): −102.60×10−6 cm3/mol
biological source: corn
Quality Level: 300
Assay: ≥99%
form: powder
technique(s): HPLC: suitable
impurities: ≤0.05% Glucose (enzymatic)
mp: 119-122 °C (dec.) (lit.)
SMILES string: OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO
InChI: 1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6-/m1/s1
InChI key: BJHIKXHVCXFQLS-UYFOZJQFSA-N
Molecular Weight: 180.16 g/mol
XLogP3-AA: -2.8
Hydrogen Bond Donor Count: 5
Hydrogen Bond Acceptor Count: 6
Rotatable Bond Count: 1
Exact Mass: 180.06338810 g/mol
Monoisotopic Mass: 180.06338810 g/mol
Topological Polar Surface Area: 110Ų
Heavy Atom Count: 12
Complexity: 162
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 1
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Specifications of Fructose:
Appearance: white crystals, free
Tested and flowing odor: naturally sweet, no unpleasant taste or odor
fructose (dry basis): assay 98.0 102%
dextrose content: ≤0.5%
GMO status: negative
acid: ≤0.50ml ≤0.5%
residue on superheat: drying
loss: ≤0.05%
chloride: ≤0.018%
sulfate: ≤0.025%
≤0.005% as calcium and magnesium (Ca)
Hydroxymethylfurfural (dry basis): ≤0.1%
heavy metals (Turkish): ≤0.1 / kg
Arsenic(as As): ≤1.0%
total plate count: ≤100cfu/g
Mold and Yeast: ≤10cfu/g
coli forms: ≤30MPN / 100g
colon Bacillus: negative
pathogen (salmonella Staphylococcus, shigella)
Thermochemistry of Fructose:
Std enthalpy ofcombustion (ΔcH⦵298): 675.6 kcal/mol (2,827 kJ/mol)[4] (Higher heating value)
Names of Fructose:
Regulatory process names:
D-Fructose
Fructose
Fructose
fructose
Translated names:
D-Fructosa (es)
D-Fructose (de)
D-fructose (fr)
D-fructose (nl)
D-fructoză (ro)
D-fruktoos (et)
D-fruktoosi (fi)
D-fruktos (sv)
D-fruktose (da)
D-fruktose (no)
D-fruktoza (hr)
D-fruktoza (pl)
D-fruktoza (sl)
D-fruktoze (lv)
D-fruktozė (lt)
D-fruktóz (hu)
d-fruktóza (cs)
D-fruktóza (sk)
D-Frutose (pt)
D-Fruttożju (mt)
D-Φρουκτόζη (el)
D-фруктоза (bg)
Fruttosio (it)
IUPAC names:
(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one
D-fructose
Fructose
fructose
D-arabino-Hex-2-ulose
Systematic IUPAC name:
(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
Other names:
Fruit sugar
levulose
d-fructofuranose
d-fructose
d-arabino-hexulose
Other identifiers:
10597-68-9
149014-33-5
196419-06-4
3812-57-5
57-48-7
Synonyms of Fructose:
D-Arabino-Hex-2-ulo-Pyranose
D-Fru
D-Fructopyranose
D-Fructopyranoside
D-Fructose
Fru
Fructopyranose
Fructopyranoside
Fructose
CHEBI:37714
D-Arabino-2-hexulose
6347-01-9
Fruchtzucker
Fruktose
Laevulose
Levolose
arabino-hex-2-ulose
[14C]-Fructose
SCHEMBL239448
CHEMBL2325229
CHEBI:15824
CHEBI:28757
D-(−)-Fructose
(3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanon
(3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanone
(�)-Fructose
1239004 [Beilstein]
139686-85-4 [RN]
200-333-3 [EINECS]
30237-26-4 [RN]
arabino-2-Hexulose
D(-)-Fructose
D-(-)-Fructose
D-(-)-levulose
D-arabino-Hexulose
D-Fructose [ACD/Index Name] [ACD/IUPAC Name]
D-Fructose [German] [ACD/Index Name] [ACD/IUPAC Name]
D-Fructose [French] [ACD/Index Name] [ACD/IUPAC Name]
D-Levulose
Fructose [JAN] [Wiki]
Fructose (JP15/USP) [USP]
Fructose [JAN]
Fructose, D-
Fruit sugar
keto-D-fructose
Laevulosum (Fructosum)
Levulose [Wiki]
LS7120000
MFCD00148910
D-(−)-Fructose
(3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanon
(3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanone
1239004 [Beilstein]
139686-85-4 [RN]
200-333-3 [EINECS]
30237-26-4 [RN]
arabino-2-Hexulose
D(-)-Fructose
D-(-)-Fructose
D-(-)-levulose
D-arabino-Hexulose
D-Fructose [ACD/Index Name] [ACD/IUPAC Name]
D-Fructose [German] [ACD/Index Name] [ACD/IUPAC Name]
D-Fructose [French] [ACD/Index Name] [ACD/IUPAC Name]
D-Levulose
Fructose [JAN] [Wiki]
Fructose (JP15/USP) [USP]
Fructose [JAN]
Fructose, D-
Fruit sugar
keto-D-fructose
Laevulosum (Fructosum)
Levulose [Wiki]
LS7120000
MFCD00148910 [MDL number]
(3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
[53188-23-1] [RN]
[57-48-7] [RN]
[7660-25-5] [RN]
keto-D-fructose
10597-68-9 [RN]
16354-64-6 [RN]
196419-06-4 [RN]
3615-56-3 [RN]
3812-57-5 [RN]
49711-55-9 [RN]
53188-23-1 [RN]
5732297 [Beilstein]
57-48-7????
6035-50-3 [RN]
69-67-0 [RN]
7660-25-5 [RN]
Apir levulosa
arabino-Hexulose
D(-)Fructose
d(-)-fructose, specified according the requirements of usp
d-(?)-fructose
d-(???)-fructose
d-??????
D-Fru
D-Fructose|D-Levulose, Fruit sugar
d-fructose-gr
D-Levulose; Fruit sugar
EINECS 200-333-3
Fleboplast levulosa
fluctose
fru
Fructon
FRUCTOSE, DL-
Fructose-1P
Fructosum
Frutabs
FUD
Furucton
Hi-Fructo 970
krystar
Krystar 300
L-(-)-Sorbose
Laevosan
Laevulose
Laevulose, Levulose
Laevulosum
Levugen
Levulosa
Levulosa baxter
Levulosa braun
Levulosa grifols
Levulosa ibys
Levulosa ife
Levulosa mein
Levulosa, apir
Levulosa, fleboplast
levulosado Bieffe medit
levulosado Braun
levulosado Vitulia
Methose
MFCD00065409 [MDL number]
missing
Nevulose
Plast apyr levulosa mein
S(-)-Fructose
β-D-Fructopyranose [ACD/Index Name] [ACD/IUPAC Name]
δ-(-)-Fructose
δ-Fructose