The Chemistry and Sources of Fructose and Their Effect on its Utility and Health Implications
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.- Figure 1 Tautomeric Forms of D-Fructose in Solution
- Figure 2 The Maillard Reaction of Fructose
- Figure 3 Caramelisation of Fructose
- Figure 4 The Most Likely Pathway for the Formation of HMF from Fructose
- Figure 1 Tautomeric Forms of D-Fructose in Solution
- Figure 2 The Maillard Reaction of Fructose
- Figure 3 Caramelisation of Fructose
- Figure 4 The Most Likely Pathway for the Formation of HMF from 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: 18 apr. 2024.
Issue
Section
Reviews
Keywords
Fructose, High-fructose syrup, Fructose sources, Fructose uses, Fructose health effects, Fructose food chemistry, HMF, Excipients
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