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ß-D-fructose 103°C

Fructose, also referred to as fruit sugar is a simple monosaccharide with a ketone functional group. Fructose is an isomer of glucose with the same molecular formula (C₆H₁₂O₆) but with a different structure. Fructose is a 6-carbon polyhydroxyketone. When dissolved in solution, it forms ring structures similar to glucose, which are classified as cyclic hemiketals as opposed to the cyclic hemiacetals formed by aldoses such as glucose. When fructose forms a 5-member ring, the OH group on the fifth carbon atom attaches to the carbonyl group that is on the second carbon atom (D-Fructofuranose). Alternatively, the OH group on the sixth carbon may attach to the carbonyl carbon to form a 6-member ring (D-Fructopyranose). Fructose may be found at equilibrium containing a mixture of 70% fructopyranose and 30% fructofuranose ^[1]

Fructose may be anaerobically fermented by yeast or bacteria. ^[2] Yeast enzymes convert sugar (glucose, or fructose) to ethanol and carbon dioxide. The carbon dioxide released during fermentation will remain dissolved in water where it will reach equilibrium with carbonic acid unless the fermentation chamber is left open to the air. The dissolved carbon dioxide and carbonic acid produce the carbonation in bottle fermented beverages. ^[3]

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 occurs more rapidly than with glucose. Therefore, fructose potentially may 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. ^[4]

Fructose Subcategories Fructose Articles Junk Food Promoted As Healthy? by Diana Ajih Oct 13, 2008 Have you noticed a whole new stream of ads online and on television trying to repair the bad image of high fructose corn syrup (HFCS)? They are basically promoting this junk food as "healthy". The advertising campaigns doesn't directly say ... Sugar...it Ain't So Sweet! by Yuri Elkaim Jun 23, 2008 The average person in North America consumes 150 lbs of refined sugar per year! This is astronomical in contrast to the 5 lbs per year consumed by the average person at the turn of the 20th century. Sugar, especially in its refined state, ha... High Fructose Corn Syrup - Is It Safe? by David Slone Feb 18, 2007 If you have ever read the ingredients label on food items such as candy bars, chips and snacks, soda, fruit juice cocktails, jams and jellies, ice cream, yogurt and even white and whole wheat breads, chances are you have wondered what high fructose c... Why Is There Corn Syrup in So Many Foods? by Gery Craig Jan 24, 2007 It's almost impossible anymore to pick up an item in the grocery store and not find some form of corn syrup listed among the ingredients. Corn syrup, high-fructose corn syrup, corn syrup solids, glucose syrup, and fructose are all forms of corn sy... Consumption of the Man-Made Poison, High Fructose Corn Syrup, Is Linked to Major Health Problems by Frank Mangano Aug 29, 2006 Copyright 2006 Frank Mangano The numbers are in and you may not like them. It?s reported that Corn Products International, a company in the business of making man-made additives like high-fructose corn syrup, recorded a 14 percent profit ... Is Fructose Single-Handedly Making People Fat? by Chester Ku-Lea Apr 21, 2006 In an attempt to explain the obesity epidemic in the world, fingers have recently been pointing to fructose – the sweetener found naturally in fruit and honey and as a component of high-fructose corn syrup used in sweetened foods and beverages. ...