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Apple, cherry, grape, guava, mango, litchi, sugar cane and even honey have one thing in common – they are all sweet. Fructose is the type of sugar found in all of them. In the liver, fructose breaks down to form glucose (50%), glycogen (>17%), lactate (25%), and a small number of fatty acids. Compared to glucose and sucrose, fructose is a low-calorie sugar with numerous advantages. Fructose’s physical and chemical qualities make it very appealing to the food sector. Since the 1970s, the American food industry has used high fructose corn flour syrup to replace sucrose.
Fructose
Fructose, also known as “fruit sugar,” is one of the three most frequent monosaccharides found in nature. (Glucose and galactose are the other two.) Fructose is found in practically all fruits, as its name implies. It is also found in commercial quantities in sugarcane, sugar beets and corn. The disaccharide sucrose, sometimes known as ordinary sugar, is formed when fructose and glucose combine.
Main points regarding fructose
Fructose is a monosaccharide, a form of sugar.
The ring structure of crystalline fructose is observed.
It is a polyhydroxy ketone with six carbons.
Hemiketal and internal hydrogen bonding provide stability. It is known as D – fructopyranose in this form, whereas fructose occurs in water as an equilibrium combination of 70% fructopyranose, 22% fructofuranose and 7% three other forms, including its acyclic structures.
Six carbon atoms, twelve hydrogen atoms, and six oxygen atoms make up fructose.
At carbon number 2, it has a ketone functional group. As a result, it is a ketohexose.
It is obtained in combination with glucose.
Fructose, like other sugars, has four calories per gram.
Fructose is often known as “fruit sugar” since it is naturally found in many fruits. Other plant foods include honey, sugar beets, sugarcane, and vegetables.
Fructose, 1.2–1.8 times sweeter than sucrose, is the sweetest naturally occurring carbohydrate (table sugar).
Fructose metabolism is insulin-free and has a minor impact on the blood glucose level.
Properties of fructose
Physical properties
The molar mass of fructose equals 180.16 g/mol.
The chemical formula of fructose is C6H12O6.
The appearance of fructose is white crystals
Melting point – 91–185 ºC (dec.)*
Water solubility – 3750 g/L
Its specific gravity is 1.6 g / cm3
The calorie content is nearly equivalent to that of other sugars, i.e. 4 kcal per 1 g.
Fructose is known for its propensity to collect water vapour from the air and retain moisture.
A fructose solution has a substantially lower viscosity than glucose or sucrose solutions.
Chemical properties
Fructose has the chemical formula C6H12O6.
One molecule of fructose has five hydroxyls and one ketone group.
The ketone group in fructose is present in hemiacetal form rather than free form.
Yeast and bacteria can ferment fructose anaerobically. Sugar is converted to ethanol and carbon dioxide by yeast.
It demonstrates the Maillard reaction. Because it can exist in open-chain form for more extended periods, the Maillard reaction starts faster.
It is capable of forming mutagenic chemicals.
When fructose is dehydrated, it produces hydroxymethylfurfural (“HMF”).
Uses of fructose
When utilised in food and beverages, fructose and fructose-containing syrups have a variety of valuable qualities.
Fructose is a good humectant, which means it holds moisture for a long time, even when the relative humidity is low. This humectant feature can be employed to improve the taste, texture and shelf life of the food products that contain fructose.
The usage of fructose in combination with other sugars can also aid in the prevention of undesired crystallisation.
The freezing point of fructose (and dextrose) is lower than that of di- or oligosaccharides. Soft-serve or hard-frozen dairy desserts are examples of foods where this may be desired.
In certain foods, fructose improves starch functioning. Compared to sucrose, fructose causes viscosity to increase rapidly to acquire a higher final viscosity.
Fructose also impacts moisture management in the system due to its humectant and osmotic pressure qualities, as well as the product’s final water content.
Conclusion
Fructose is the type of sugar found in most fruits. In the liver, fructose is broken down to create glucose (50%), glycogen (>17%), lactate (25 %), and a small number of fatty acids. Fructose is known for its propensity to collect water vapour from the air and retain moisture. The ketone group in fructose is present in hemiacetal form rather than free form. The usage of fructose in combination with other sugars can also aid in the prevention of undesired crystallisation.
