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Names | |||
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IUPAC name
Fructose
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Seestematic IUPAC name
1,3,4,5,6-Pentahydroxyhex-2-one | |||
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Properties | |||
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]