Fructose taste

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. 

Production of high-fmctose com syrup is an important enzyme process. Because fructose tastes much sweeter than glucose, sucrose is converted into fructose by enzymes, and most soft drinks contain HFCS prepared by enzyme catalysts. Many smaU-volume enzyme processes are practiced (peniciUin is a very important one), and much research and development is underway to find biological processes to make fine chemicals and pharmaceuticals. 

Sweety Ant. Tongue, Palate L-Alanine, Fructose Taste buds Geniculate... 

Both glucose (corn sugar) and fructose (fruit sugar) taste sweet, but fructose tastes sweeter. Each year in the United States, tons of corn syrup destined to sweeten food are treated to convert glucose as fully as possible to the sweeter fructose. The reaction is an equilibrium ... 

The first commercial use of immobilized enzymes was developed in the mid-1960s, when amino acylase was used to separate racemates of L-amino acids by adsorption. Next came penicillin amadase for the production of semisynthetic penicillins. A major industrial application of immobilized enzymes was achieved in 1976 with the use of glucose isomerase to convert glucose to fructose. The first product was Sweetzyme developed by Novo Nordisk. Glucose was available as a by-product from the manufacture of cornstarch, but was not used as a sweetener because of its relative lack of sweetness (93). Because fructose tastes more than... 

For a molecule to taste sweet, it must fit into a taste bud site where a nerve impulse can carry the message of sweetness from the tongue to the brain. Not all natural sugars, however, trigger an equivalent neural response. Some sugars, such as glucose, have a relatively bland taste, and others, such as fructose, taste very sweet. Fructose, in fact, has a sweeter taste than common table sugar or sucrose. Furthermore, individuals vary in their ability to perceive sweet substances. The relationship between perceived sweetness and molecular structure is very complicated, and, to date, it is rather poorly understood. 

Although all monosaccharides are sweet to the taste, some are sweeter than others (Table 25.2). D-Fructose tastes the sweetest, even sweeter than sucrose (table sugar. Section 25.4A). The sweet taste of honey is attributable largely to D-fructose and D-glucose. Lactose (Section 25.4B) has almost no sweetness. It occurs in many milk products and is sometimes added to foods as a filler. Some... 

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... 

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. ... 

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. 

Evers AM (1989c) Effects of different fertilization practices on the glucose, fructose, sucrose, taste and texture of carrot. J Agric Sci Finland 61 113-122 Fairweather JR, Campbell H(1996) The decision making of organic and conventional producers. 

Fructose has a much sweeter taste than glucose, hence the transformation of glucose derived from enzymatic hydrolysis of starch from com, provides an alternative sweetener to sucrose (a disaccharide of glucose and fructose). This replaced the use of sugar cane by the US soft drinks and candy industry (and effectively destroyed the economy of Cuba in the process). 

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. 

Fructose is sweeter than sucrose at low temperatures ( 5° C) at higher temperatures, the reverse is true. At 40°C, they have equal sweetness, the result of a temperature-induced shift in the percentages of a- and p-fructose anomers. The taste of sucrose is syneigistic with high intensity sweeteners (eg, sucralose and aspartame) and can be enhanced or prolonged by substances like glycerol monostearate, lecithin, and maltol (19). 

A Taste of Honey The fructose in honey is mainly in the jS-D-pyranose form. This is one of the sweetest carbohydrates known, about twice as sweet as glucose. The jS-D-furanose form of fructose is much less sweet. The sweetness of honey gradually decreases at a high temperature. Also, high-fructose corn syrup (a commercial product in which much of the glucose in corn syrup is converted to fructose) is used for sweetening cold but not hot drinks. What chemical property of fructose could account for both these observations ... 

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