The Chemistry and Sources of Fructose and Their Effect on its Utility and Health Implications

  • Thomas Barclay Flinders University
  • Milena Ginic-Markovic Flinders University
  • Peter Cooper Cancer Research Laboratory, ANU Medical School at The Canberra Hospital, Australian National University and Vaxine Pty Ltd
  • Nikolai Petrovsky Department of Endocrinology, Flinders Medical Centre and Vaxine Pty Ltd

Abstract

Fructose is a significant component in natural foods and has become one of the most prevalent sweeteners added in the manufacture of food. Fructose is also used as a pharmaceutical excipient and derivatives of fructose are exploited as renewable chemical building blocks. Herein we discuss the chemistry and sources of this monosaccharide and how these factors affect the utility and health implications of fructose.
Published
2012-06-20
How to Cite
BARCLAY, Thomas et al. The Chemistry and Sources of Fructose and Their Effect on its Utility and Health Implications. Journal of Excipients and Food Chemicals, [S.l.], v. 3, n. 2, p. 67-82, june 2012. ISSN 21502668. Available at: <https://ojs.abo.fi/ojs/index.php/jefc/article/view/145>. Date accessed: 28 oct. 2021.
Section
Reviews

Keywords

Fructose, High-fructose syrup, Fructose sources, Fructose uses, Fructose health effects, Fructose food chemistry, HMF, Excipients