D-Fructose, GR 99%

: D-Levulose, Fruit sugar

: F 1527

: 57-48-7

: AR / GR

: C₆H₁₂O₆

: 99%

: 180.16

: Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. fructose is frequently derived from sugar cane, sugar beets, and corn. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.

: F 1527 (OTTO) D-Fructose, GR 99% Cas 57-48-7 - used commercially in foods and beverages. It increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose. It has all the fiber squeezed out of it and so the fructose is easily absorbed into the bloodstream. High-fructose-corn syrup is used in frozen products.