Fructose sweetness

However, experimental studies have demonstrated that fructose sweetness varies with the conditions under which it is used. A theoretical basis explaining this variability in sweetness has been set forth by Shallen-berger. ... 

There is no shortage of compounds nat ural or synthetic that taste sweet The most familiar are naturally occurring sugars especially su crose glucose and fructose All occur naturally with... 

Fructose—Dextrose Separation. Emctose—dextrose separation is an example of the appHcation of adsorption to nonhydrocarbon systems. An aqueous solution of the isomeric monosaccharide sugars, C H 2Dg, fmctose and dextrose (glucose), accompanied by minor quantities of polysaccharides, is produced commercially under the designation of "high" fmctose com symp by the enzymatic conversion of cornstarch. Because fmctose has about double the sweetness index of dextrose, the separation of fmctose from this mixture and the recycling of dextrose for further enzymatic conversion to fmctose is of commercial interest (see Sugar Sweeteners). 

D-Fructose is the sweetest sugar known in naturally occurring carbohydrates, and its intense sweetness is produced only by ) -D-fructopyranose. "... 

The racemate 190, the d antipode 199, and the l form (201) were almost equally as sweet as D-fructose, but 199 was found to be slightly sweeter than 201. 

The taste of D-fructose has been widely studied, and numerous relativesweetness intensity-scores have been assigned to it. Shallenberger and Acree reported that the crystalline solid is 1.8 times as sweet as sucrose. Verstraeten claimed that it is 8 times as sweet, but this must have been a misinterpretation of a statement made by E. G. V. Percival. ... 

By application of first-order, kinetic equations, B. Anderson and Degn claimed that an equilibrated (25°) aqueous solution of D-fructose contains 31.56% of jS-D-fructofuranose and 68.44% of -D-fructopyranose. N.m.r. studies, however, showed that, at equilibrium, a solution of D-fructose contains /3-D-fructopyranose, -D-fructofuranose, a-D-fructofuranose, and a trace of a-D-fructopyranose the distribution of these isomers was shown by gas-liquid chromatography to be 76,19.5, and 4%, respectively. Based on Anderson and Degn s result, Shallenberger reasoned that, as 0.68 X 1.8 = 1.22 (which approximates the reported sweetness of mutarotated D-fructose ), the furanose form(s) must possess very little sweetness. 

It is also interesting that, although the ( )-viboquercitol mixture is sweet, (-)-viboquercitol (96) has only trace sweetness. Therefore, (+)-viboquer-citol (95) would be expected to have a fairly strong, sweet taste, probably close to that of sucrose or o-fructose it has not, however, yet been obtained in pure form to permit testing of the speculation. 

Fructose (also known as fruit sugar) Sweet fruits and fruitjuices... 

Glucose is the simplest carbohydrate. It is found in grapes and corn syrup. Fructose gives fruit its sweet taste. A condensation reaction between glucose and fructose produces sucrose, commonly called table sugar. Sucrose is found in sugar cane and sugar beets. 

The substantial amounts of this ketohexose are mainly prepared by base-catalyzed isomerization of starch-derived glucose, yet may also are generated by hydrolysis of inulin, a fructooligosaccharide. An aqueous solution of fructose—consisting of a mixture of all four cyclic tautomers (Figure 2.5), of which only the (3-D-pyranose ((3-p) form present to about 73% at room temperature is sweet — about 1.5 times sweeter than an equimolar solution of sucrose hence, it is widely used as a sweetener for beverages ( high fructose syrup ). 

A good example of using adsorptive separation in a non-refining/petrochemical application is the separation of fructose from an aqueous solution of mixed sugars. This process allows the production of high concentration fructose which has a much higher sweetness to calorie ratio than simple glucose or sucrose. As in fine chemical and pharmaceutical applications we can often use adsorption when distillation is not possible or feasible or when the material is thermally sensitive. 

B-512F Dextransucrase has also been used in conjunction with endodextranase to produce a product with a high content of isomaltose and D-fructose (24). The D-fructose can be removed by a Ca-cation exchange resin, giving an isomaltose syrup. The isomaltose can then be catalytically reduced to isomaltitol, which is sweet and of low caloric value. 

The high sweetness of fructose combined with that of glucose means invert sugar is sweeter than sucrose, so it provides a cheaper, less calorific sweetener than sucrose. The relative sweetness figures for sucrose, glucose and fructose are 1.0, 0.7 and 1.7 respectively. Honey is also composed mainly of invert sugar. 

On the other hand, borohydride reduction of the ketose o-fructose will give a mixture of o-glucitol and its epimer, D-mannitol. A better approach to D-mannitol would be reduction of the aldose D-mannose. o-Glucitol (sorbitol) is found naturally in the ripe berries of the mountain ash (Sorbus aucuparia), but is prepared semi-synthetically from glucose. It is half as sweet as sucrose, is not absorbed orally, and is not readily metabolized in the body. It finds particular use as a sweetener for diabetic products. o-Mannitol also occurs naturally in manna, the exudate of the manna ash Fraxinus ornus. This material has similar characteristics to sorbitol, but is used principally as a diuretic. It is injected intravenously, is eliminated rapidly into the urine, and removes fluid by an osmotic effect. 

The most important form of protection against caries involves avoiding sweet substances (foods containing saccharose, glucose, and fructose). Small children in particular should not have very sweet drinks freely available to them. Regular removal of plaque by cleaning the teeth and hardening of the dental enamel by fluoridization are also important. Fluoride has a protective effect because fluoroapatite (see A) is particularly resistant to acids. 

Sucrose is rapidly dissociated into glucose and fructose by the enzymes in your mouth and in your stomach, and your taste receptors sense sweetness. A problem (for Coca Cola) is that fructose tastes five times as sweet as glucose so 40% of the sucrose they purchase is wasted compared to pure fructose. A problem for you is that both sugars have the same calories, and the soft drink companies want to advertise lower calories for an aceeptable sweetness. 

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