Search our site
TRANSLATE:
WEB PAGE
TRANSLATE:
Starch Index:
WEB PAGE
- Starch Index
- Corn Starch
- Potato Starch
- Wheat Starch
- EU Policy, FEOGA
- Danish Starch Industry
- Starch Slurry Density Table
- Laboratory Methods
- E-numbers
TABLES & METHODS
ONE-PAGE PDF

Fructose, also levulose or
fruit sugar, monosaccharide with the formula C6H12O6
that occurs with glucose in sweet fruits and fruit juices. It is formed
along with glucose in the splitting of sucrose and is produced in the
hydrolysis of various carbohydrates, but it is best prepared by treating
inulin with dilute acid. Fructose is crystallized with difficulty; the
crystals melt in the range from 102 to 104 oC (216 to 219
oF). It is laevorotatory; that is, solutions of fructose
rotate the plane of polarized light to the left. Fructose is fermented
by yeast to yield ethyl alcohol and carbon dioxide.
Fructose is generally refined from corn starch. It is claimed to be anywhere from 15 to 80% sweeter than sucrose, and tastes particularly sweet when cold or in solution. It is believed to be absorbed into the gastro-intestinal tract more slowly than glucose, and does not require insulin for entry into the liver. These features make it appealing to diabetics, but the advantages are somewhat offset by its higher tendency to be converted to fat rather than glycogen, thereby elevating blood triglyceride levels.
High Fructose Starch Syrup (HFSS) read more...