Fructose—Levulose—Fruit Sugar

Invert Sugar. Inversion.—We have mentioned the fact that glucose may be obtained by the hydrolysis of cane-sugar. In this hydrolysis not only glucose but also fructose is obtained. Cane sugar is a di-saccharose of the composition C12H22O11. When it is hydrolyzed it splits and is converted into two molecules of mono-saccharoses. One of these molecules is glucose and the other is fructose. 

As the glucose is dextro rotatory, with a value of +53°, while levulose levo rotatory, with a value of — 92°, it is plain that the mixture of equal 

The group of di-saccharoses, or poly-saccharoses which are true sugars, includes three common and important members, (i) Cane sugar, or sucrose, perhaps the most important of all the carbohydrates, unless that position may be disputed by starch a poly-saccharose. (2) Malt sugar, or maltose, found in malt. (3) Milk sugar, or lactose, the sugar present in milk. 

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Fructose, levulose ( fruit sugar ), melting point 95°C. Specific rotatory power -88.5°. 

D-Fructose [57-48-7] (levulose, fruit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydrolyzed cane sugar (invert sugar) in the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fruits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Therapeutic Function Fluid and nutrient replenisher Chemical Name Fructose Common Name Levulose and fruit sugar Structural Formula h... 

D-Fructose (I), also known as levulose and fruit sugar, occurs abundantly and widely in nature. In the free state it is found in fruits,... 

Fructose (Section 7.5) is the most important ketohexose. It is also known as levulose and, because of its presence in many fruits, fruit sugar. It is present in honey in a 1 1 ratio with glucose and is abundant in com symp. This sweetest of the common sugars is important as a food sweetener because less fructose is needed than other sngars to achieve the same degree of sweemess. 

Fructose, also called levulose or fruit sugar, is the sweetest of the sugars. It gives fruits and honey their sweetness and, in the form of high-fructose corn syrup, is widely used in the food and beverage industries. Fructose is also used in many ice creams because it improves the mouth feel (texture) of the ice cream by preventing... 

It is another name for fructose, fruit sugar. It is levoratatory (turning to the left) to polarized light hence, the name levu-lose. Levulose, which is much sweeter than cane sugar, is found in honey, ripe fruits, and some vegetables. 

Fructose, also known as levulose and fruit sugar, has been recognized as a naturally occurring sugar found in several fruits as well as honey for many years but it has become commercially significant only in the past several years. Fructose, as a laboratory chemical, has been prepared from inulin and invert sugar, but its commercialization was based on its extraction from hydrolized sucrose solutions or invert sugar syrup (crystalline fructose). 

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