Fructose

D-Fructose
D-Fructofuranose
Names
	IUPAC name Fructose
	Seestematic IUPAC name 1,3,4,5,6-Pentahydroxyhex-2-one
	Ither names fruit succar, levulose, D-fructofuranose, D-fructose, D-arabino-hexulose
Identifiers
CAS Nummer	57-48-7 ;
3D model (JSmol)	Interactive eemage;
ChEBI	CHEBI:28645 ;
ChEMBL	ChEMBL604608 ;
ChemSpider	388775 ;
KEGG	C02336 ;
PubChem CID	11769129;
UNII	6YSS42VSEV ;
	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 ; InChI=1/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-ARQDHWQXBD;
	SMILES O[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)CO;
Properties
Chemical formula	C6H12O6
Molar mass	180.16 g·mol−1
Density	1.694 g/cm3
Meltin pynt	103 °C (217 °F; 376 K)
	Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
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	Infobox references

Fructose, or fruit succar, is a semple 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.^[3] Pure, dry fructose is a very sweet, white, odorless, crystalline solit an is the maist watter-soluble o aw the succars.^[4] 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, succar 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, sic as baked guids.

Aboot 240,000 tonnes o crystalline fructose are produced annually.^[5]

References

↑ "Fructose - Merriam Webster dictionary". Archived frae the original on 5 Juin 2013. Retrieved 18 Julie 2013.
↑ 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.[1].
↑ 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 (ed.). Nutritive Sweeteners. London & New Jersey: Applied Science Publishers. pp. 133–144. ISBN 0-85334-997-5.CS1 maint: multiple names: authors leet (link)
↑ Wolfgang Wach "Fructose" in Ullmann's Encyclopedia of Industrial Chemistry 2004, Wiley-VCH, Weinheim.doi:10.1002/14356007.a12_047.pub2

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[1] "Fructose - Merriam Webster dictionary". Archived frae the original on 5 Juin 2013. Retrieved 18 Julie 2013.

[2] 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.[1].

[3] Fruton, J.S. Molecules of Life 1972, Wiley-Interscience

[Hyvonen&Koivistoinen1982-4] Hyvonen, L., & Koivistoinen, P (1982). "Fructose in Food Systems". In Birch, G.G. & Parker, K.J (ed.). Nutritive Sweeteners. London & New Jersey: Applied Science Publishers. pp. 133–144. ISBN 0-85334-997-5.CS1 maint: multiple names: authors leet (link)

[5] Wolfgang Wach "Fructose" in Ullmann's Encyclopedia of Industrial Chemistry 2004, Wiley-VCH, Weinheim.doi:10.1002/14356007.a12_047.pub2

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