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EC / List no.: 200-333-3
CAS no.: 57-48-7
Crystalline Fructose, the crystalline form of fructose, a food additive made from corn or sugar (sugar cane), is commonly used as a nutritive sweetener in foods and beverages.
Due to its high sweetness among natural sugars, low Glycemic index and low calories, crystalline fructose is used commonly in health food.
What is Crystalline Fructose?
Definition: Purified and crystallised D-fructose with a fructose content of not less than 98.0%, and a glucose content of not more than 0.5%.
Crystalline Fructose has the same chemical formula with glucose but a different molecular structure.
Is it A Sugar?
Yes, it is a monosaccharide.
Another two monosaccharides are glucose and galactose.
Is it Natural?
Yes, it is a natural sweetener instead of an artificial sweetener as fructose occurs naturally in fruits and vegetables, as well as honey.
How Much the Calories?
95% of the caloric value of sucrose. (1) Crystalline Fructose can control calorie intake as it is much sweeter than table sugar.
Sweetness
Crystalline Fructose has the highest sweetness among naturally occurring sugars.
Its sweetness is 1.3 to 1.8 times that of sucrose.
To reach the same sweetness, its usage can be reduced compared with sucrose.
Sweetness is its most important characteristic against other advantages.
Its sweetness is not fixed, but changes with the temperature.
The lower the temperature, the greater the sweetness.
Flavor Enhancement
The taste buds in the tongue perceive fructose firstly compared with glucose and sucrose, and the perception disappears rapidly.
Fructose does not mask the flavor release of glucose and sucrose as its peak of flavor release appears before glucose and sucrose.
As a result, the flavor of beverage will not be improved and/or maintained by the addition of crystalline fructose.
How is it Made?
Crystalline fructose can be produced from sucrose (sugar cane) or corn starch (or high fructose corn syrup).
In both processes, fructose is finally crystallized with extremely high purity and milled into the desired mesh size.
The brief manufacturing process as follows:
1. From Sucrose
The raw material can be sugar cane.
A sucrose molecule is formed by the condensation of a glucose molecule and a fructose molecule after a water molecule is removed.
Therefore, sucrose can absorb water and be hydrolyzed to glucose and fructose.
Meanwhile, glucose can be turned to fructose by glucose isomerase as glucose and fructose are isomers.
2. From Corn starch
Breaking down corn starch to individual glucose molecules to obtain corn syrup and then enzymes are added to convert glucose to fructose.
Crystalline Fructose is the same way to produce high fructose corn syrup which commonly has the amount of 42% or 55% of fructose in it.
Specification
Other names: Levulose, Arabino-hexulose, D-, D-fructose, Fruit Sugar
Appearance: Odorless, white crystalline powder. Stable to light and heat, easy to absorb moisture.
Crystalline Fructose is easy-to-use, free-flowing crystalline form.
CAS number: 57-48-2
Chemical formula: C6H12O6
Molecular weight: 180.16
Solubility: Easily soluble in water (solubility is 3.5g/mL at 20°C) and ethanol, insoluble in ether.
What are the Uses?
Pure crystalline fructose has been used as a nutritive sweetener in foods and beverages.
Also, it can be used as a humectant in cosmetics.
Food
From the FDA’s information, crystalline fructose is used as a flavor enhancer, flavoring agent or adjuvant, formulation aid, nutritive sweetener, processing aid, solvent or vehicle, stabilizer or thickener and texturizer in food.
Bakery
Crystalline fructose has good hygroscopicity and can be used in the processing of foods that need to be moisturized, such as bread and cakes.
Crystalline Fructose retains water in bakery products and so prolongs the shelf life.
In the bakery, it can also partially replace sucrose to accelerate Maillard reactions which are the chemical reactions between amino acids and reducing sugars.
Crystalline Fructose produces an attractive brown color and aroma after baking.
Beverage
Crystalline fructose is a table sugar substitute as it improves and/or maintains flavor and has a low glycaemic index in beverage.
The application such as in dry mix beverages, enhanced or flavored vitamin water, carbonated beverages, sports and energy drinks and etc.
Diabetic Food
Crystalline Fructose is suitable for diabetics as its low glycemic response.
Others
Due to its sweetness, flavor enhancement and water retention properties, crystalline fructose can replace sorbitol and glycerol in foods, and it can improve the taste.
Crystalline Fructose can also be used in cereal bars, frozen foods, low-calorie products, chocolate milk, yogurt, ice-cream and confectionery.
Cosmetics
Per the “European Commission database for information on cosmetic substances and ingredients”, it functions as a humectant agent in cosmetic and personal care products.
What are the Possible Side Effects?
Crystalline fructose is generally considered safe but there is a controversy that it is bad for our health as it may link to obesity, diabetes, and nonalcoholic fatty liver.
Also, the high intake will do bad to our health, such as dyslipidaemia and insulin resistance.
Fatty liver
Crystalline Fructose is reported in Harvard Health Blog that triglyceride (a form of fat) is formed in the metabolism of fructose in the liver which breaks down fructose.
Triglycerides can build up in liver cells and damage liver function.
Crystalline fructose (a.k.a. fruit sugar) is a naturally occurring sweetening substance.
Crystalline Fructose is naturally found in fruits, vegetables and honey.
Crystalline Fructose has very interesting properties.
Crystalline Fructose is sweeter than normal sugar.
Crystalline Fructose is low in GI, needs lower blood glucose response and does not induce the secretion of insulin, hence it is suitable for diabetic.
Crystalline Fructose is also perfect for better dietary management.
Pure & Natural
Crystalline Fructose is known as a pure and natural sweetener.
In comparison with artificial sweeteners, it gives natural sweetness without any worries.
Taste Great
Crystalline Fructose tastes like normal sugar.
Crystalline Fructose does not carry any unpleasant aftertaste.
Low GI, Suitable for Diabetics
Crystalline Fructose has the lowest Glycemic Index (GI) compared to other natural sweeteners.
The average GI value is 19, making it a healthier and better choice for all and diabetic.
Lower Calories
Crystalline Fructose is up to 80% sweeter than normal sugar. Therefore, we encourage lower consumption.
“Lower Consumption = Lower Calories”
Ideal for Weight Watchers
Crystalline Fructose has a greater thermogenic capacity, which means it burns more internal energy.
Higher energy spending, sweeter properties and low GI speak in favor of Crystalline Fructose as a valuable carbohydrate for dietary management.
Suitable for ALL!! and we mean it…
With Crystalline Fructose, now EVERYONE can enjoy ALL beverages, foods, cakes, cookies and many more ……
Crystalline Fructose is a nutritive corn based sweetener.
Crystalline Fructose offers a fast sweetness onset and a clean finish.
Crystalline Fructose can also help balance your sweetness profile and mask the aftertaste of some natural-origin and high-potency sweeteners.
Crystalline Fructose offers a sweetness index of 117 compared to sucrose at 100.
Its cleaner label function and low GI content keeps Crystalline Fructose on trend with consumers interested in following a healthier, low-calorie lifestyle.
Ideal for blending, Crystalline Fructose offers superior sweetness levels and a complementary sweetness profile when combined with sucrose and Sucralose and natural high intensity sweeteners, resulting in significant reductions in total sweeteners compared with using each ingredient alone.
Crystalline Fructose helps deliver products that offer a more balanced sweetness, without lacking in taste.
Its availability in three different particle sizes and a liquid at 77% solids offer you the variety and choice to formulate with Crystalline Fructose in your product recipes.
Ideal for blending, Crystalline Fructose offers superior sweetness levels and a complementary sweetness profile when blended with sucrose, high-potency and natural-origin sweeteners.
Compared to sugars that are traditionally used as humectants, fructose provides the greatest solubility, moisture binding and resistance to crystallisation.
Bakery
Crystalline Fructose enables you to maintain the desired moistness and tender textures of baked goods for longer.
Beverages
In carbonates, juice drinks, flavoured waters and more, Crystalline Fructose enhances fruit flavours and has a low glycaemic index, making it a popular sweetener for reduced sugars and calorie beverages.
On its own or with another extraordinary ingredient from our speciality food ingredients portfolio, we can help you produce premium positioned drinks.
Cereals
Crystalline Fructose has a low glycaemic index, allowing food formulators to create tasty low-glycaemic products that deliver at breakfast, or any other time of the day.
Confectionery
Crystalline Fructose can help you to formulate sweets and confectionery that deliver extra fruitiness.
Crystalline Fructose can enhance flavour perception by 15% or more, particularly with fruit, chocolate, and caramel notes, providing opportunities to reduce the levels of additional flavourings.
Dairy
The sweetness of Crystalline Fructose can also match well with the all-natural sweetener Monk Fruit Extract to provide delicious high-quality beverages or dairy products.
For example, passion fruit ice-cream with Crystalline Fructose and Monk Fruit Extract reduces sugar content and calories by 25-30% compared with just adding cane sugar.
Snacks
Crystalline Fructose can work in your snacks, adding humectancy while maintaining a soft and chewy texture over time without hardening.
Crystalline fructose is often used as a natural sweetener for foods and beverages.
Crystalline Fructose is a basic sugar that is almost entirely made up of pure fructose.
The trace elements of fructose are water and sometimes minerals.
Crystalline fructose is commonly used in juices, yogurts, nutrition and energy supplement drinks, and other products as an alternative to sucrose.
Crystalline fructose is derived from corn starch.
Processed corn starch naturally yields high concentrations of glucose.
If the glucose is prompted to undergo an enzymatic reaction, it is changed into fructose.
Once the yield crystallizes, it becomes crystalline fructose.
This is often consumed as an ingredient in a variety of food.
Crystalline fructose is commonly used in juices, yogurts, nutrition and energy supplement drinks, and other products as an alternative to sucrose.
What Is Crystalline Fructose?
Crystalline Fructose is a white crystallized powder with a sweet taste, tasting twice as sweet as sucrose.
Crystalline Fructose can replace sucrose in canned fruit, and can also be used in carbonated beverages and yogurts as a sweetener or in combination with sucrose.
This product can also be applied in breads, cakes, creams, marmalades, and chocolate.
This product is typically used as a replacement for high-fructose corn syrup and table sugar.
Crystalline Fructose , or fruit sugar, is a ketonic simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.
Crystalline Fructose is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion.
Crystalline Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.
The name "fructose" was coined in 1857 by the English chemist William Allen Miller.
Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water-soluble of all the sugars.
Crystalline Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
Commercially, fructose is derived from sugar cane, sugar beets, and maize.
High-fructose corn syrup 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.
All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods.
About 240,000 tonnes of crystalline fructose are produced annually.
Excessive consumption of fructose (especially from sugar-sweetened beverages) may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome.
The European Food Safety Authority stated that fructose may be preferable over sucrose and glucose in sugar-sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, while also noting the potential downside that "high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity".
The UK's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that "there is insufficient evidence to demonstrate that fructose intake, at levels consumed in the normal UK diet, leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars."
Etymology
The word "fructose" was coined in 1857 from the Latin for fructus (fruit) and the generic chemical suffix for sugars, -ose.
Crystalline Fructose is also called fruit sugar and levulose.
Chemical properties
Crystalline Fructose is a 6-carbon polyhydroxyketone.
Crystalline fructose adopts a cyclic six-membered structure, called β-d-fructopyranose, owing to the stability of its hemiketal and internal hydrogen-bonding.
In solution, fructose exists as an equilibrium mixture of the tautomers β-d-fructopyranose, β-d-fructofuranose, α-d-fructofuranose, α-d-fructopyranose and keto-d-fructose (the non-cyclic form).
The distribution of d-fructose tautomers in solution is related to several variables, such as solvent and temperature.
d-Fructopyranose and d-fructofuranose distributions in water have been identified multiple times as roughly 70% fructopyranose and 22% fructofuranose.
Reactions
Crystalline Fructose and fermentation
Crystalline Fructose may be anaerobically fermented by yeast or bacteria.
Yeast enzymes convert sugar (sucrose, glucose, or fructose, but not lactose) to ethanol and carbon dioxide.
Some of the carbon dioxide produced during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid.
The dissolved carbon dioxide and carbonic acid produce the carbonation in some fermented beverages, such as champagne.
Crystalline Fructose and Maillard reaction
Crystalline Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids.
Because fructose exists to a greater extent in the open-chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose.
Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds.
Dehydration
Crystalline Fructose readily dehydrates to give hydroxymethylfurfural ("HMF", C6H6O3), which can be processed into liquid dimethylfuran (C6H8O).
This process, in the future, may become part of a low-cost, carbon-neutral system to produce replacements for petrol and diesel from plants.
Physical and functional properties
Sweetness of fructose
See also: Sweetness § Examples of sweet substances
The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness.
Crystalline Fructose is the sweetest of all naturally occurring carbohydrates.
The relative sweetness of fructose has been reported in the range of 1.2–1.8 times that of sucrose.
However, it is the 6-membered ring form of fructose that is sweeter; the 5-membered ring form tastes about the same as usual table sugar.
Warming fructose leads to formation of the 5-membered ring form.
Therefore, the relative sweetness decreases with increasing temperature.
However it has been observed that the absolute sweetness of fructose is identical at 5 °C as 50 °C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at lower temperatures.
The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak (higher than that of sucrose), and diminishes more quickly than that of sucrose.
Crystalline Fructose can also enhance other flavors in the system.
Crystalline Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners.
The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components.
Crystalline Fructose solubility and crystallization
Crystalline Fructose has higher water solubility than other sugars, as well as other sugar alcohols.
Crystalline Fructose is, therefore, difficult to crystallize from an aqueous solution.
Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose.
Crystalline Fructose hygroscopicity and humectancy
Crystalline Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.
Crystalline Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity (RH).
Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used.
Freezing point
Crystalline Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation.
However, this characteristic may be undesirable in soft-serve or hard-frozen dairy desserts.
Crystalline Fructose and starch functionality in food systems
Crystalline Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity.
Although some artificial sweeteners are not suitable for home-baking, many traditional recipes use fructose.
Food sources
Natural sources of fructose include fruits, vegetables (including sugar cane), and honey.
Crystalline Fructose is often further concentrated from these sources.
The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing table sugar (sucrose), high-fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose (including fructose in sucrose) per serving compared to other common foods and ingredients.
Crystalline Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide.
Crystalline Fructose , glucose, and sucrose may all be present in a food; however, different foods will have varying levels of each of these three sugars.
Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children.
The cells (enterocytes) that line children's small intestines have less affinity for fructose absorption than for glucose and sucrose.
Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea.
This phenomenon is discussed in greater detail in the Health Effects section.
General Description
D-Fructose is present as a monosaccharide in fruits and vegetables, as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants.
Crystalline Fructose is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions.
In equal amounts, it is sweeter than glucose or sucrose and is therefore commonly used as a bulk sweetener.
An increase in high fructose corn syrup, as well as total fructose, consumption over the past 10 to 20 years has been linked to a rise in obesity and metabolic disorders.
This raises concerns regarding the short and long-term effects of fructose in humans.
Crystalline Fructose is present more or less frequently than glucose in the juices of plants, fruits, and especially the honey, which is about half the solid matters.
Crystalline Fructose leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars.
Crystalline Fructose is used, such as glucose, in the production of glycogen.
Crystalline Fructose enters the body through either be eaten as such or as the result of digestion of sugar cane.
Crystalline Fructose is mainly changed into glycogen or triglycerides after reaching the liver, so do not enter largely in the blood circulation.
Glucose and fructose are partially inter-convertible under the influence of very dilute alkali.
Crystalline Fructose is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose.
Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children.
Crystalline Fructose has been claimed to be of concern due to several factors: First, in the 1980’s, sucrose was replaced to a large extent, particularly in North America, by high fructose corn syrup (HFCS) in carbonated beverages.
The intake of soft drinks containing HFCS has risen in parallel with the epidemic of obesity.
Second, dietary fructose has been implicated in risk factors for cardiovascular disease (CVD):
1. Plasma triglycerides (TG) and VLDL-TG increased following the ingestion of large quantities of fructose;
2. Crystalline Fructose intake has been found to predict LDL particle size in overweight schoolchildren.
3. A positive relationship has been demonstrated between fructose intake and uric acid levels.
Third, the use of fructose as a sweetener has increased.
The third National Health Examination Survey (NHANES) demonstrated that over 10% of Americans’ daily calories were from fructose.
These studies suggest that the relationship between fructose and health needs re-evaluation.
History of fructose consumption
Before the development of the sugar industry, free fructose was found in relatively few foods.
Relatively few unprocessed foods contain any significant amounts of free fructose monosaccharide.
Historically, these foods have been relatively hard to obtain and they typically contain fructose in conjunction with glucose and/or fibre, which has significant implications for the absorption and metabolism of the former.
As a consequence, humans have historically had low dietary fructose intakes
Rise of fructose consumption
Crystalline Fructose consumption has been escalating over the past several decades and is believed to play a role in the rising epidemic of metabolic disorders.
Crystalline Fructose is a simple monosaccharide that occurs naturally in fruit, though the two main sources of dietary fructose in the Western diet are sucrose (table sugar) and high-fructose corn syrup (HFCS).
Sucrose is cleaved enzymatically during digestion to produce one fructose molecule and one glucose molecule.
HFCS, on the contrary, contains free fructose and glucose in varying ratios.
A popular type of HFCS that is used to sweeten beverages in the United States – HFCS-55 – contains 55% fructose, 42% glucose and 3% oligosaccharides.
The 1999–2004 data from the National Health and Nutrition Examination Survey (NHANES) show that the average daily intake of fructose in the United States is now approximately 49 g, which equates to 9.1% of total energy intake.
In comparison, the average daily intake of fructose during 1977–1978 was 37 g.
The highest consumers of fructose are 19–22-year-olds, largely due to excess consumption of sugar-sweetened beverages.
Crystalline Fructose consumption as a percentage of total energy intakes amongst male and female 19–22-year-olds in the 95th percentile is 17.5 and 17.9%, respectively.
Source of fructose
Crystalline Fructose is located in fruits and honey.
Main source is sucrose; the sucrose is hydrolyzed by sucrase into fructose and glucose.
Crystalline Fructose is absorbed through facilitated diffusion and can be obtained from the portal blood to the liver where it is converted to glucose.
Biomedical importance of fructose
This disease occurs due to deficiency of aldolase B.
Crystalline Fructose has been observed in children, when children receive fructose in the diet.
The vomiting and hypoglycemia is an important feature of this disease.
Fructose 1 phosphate accumulates in the liver.
Accumulation exhausts inorganic phosphate thereby inhibiting both glycogen phosphorylase and the synthesis of ATP.
Inhibition of these reactions leads to hypoglycaemia.
AMP also accumulates and metabolism leads to increased production of uric acid leading to hyperuricemia and gout.
Treatment of this disease includes avoiding substances containing fructose.
History
Despite this ubiquity, fructose remained a noncommercial product until the 1980s because of the expense involved in its isolation and the care required for its handling.
The development of technologies for preparing fructose from glucose in the isomerized mixture led to a greater availability of pure, crystalline fructose in the 1970s.
However, the price for pure fructose was high enough in 1981 that the product was not competitive with sucrose and corn syrups as a commercial sweetener.
With the entry of corn wet-milling companies into the crystalline fructose market in the late 1980s, raw material economies and enlarged manufacturing scale led to a nearly 10-fold production increase within a five-year period, making fructose prices competitive with other sweeteners for specific applications.
Uses
D-Crystalline Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen
fructose is a naturally occurring sugar in fruits and honey.
Crystalline Fructose has moisture-binding and skin-softening properties.
Crystalline Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey.
Crystalline Fructose is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup.
Crystalline Fructose is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble.
Crystalline Fructose is used in baked goods because it reacts with amino acids to produce a browning reaction. Crystalline Fructose is used as a nutritive sweetener in low-calorie beverages.
Crystalline Fructose is also termed levulose and fruit sugar.
Production Methods
Crystalline Fructose , a monosaccharide sugar, occurs naturally in honey and a large number of fruits.
Crystalline Fructose may be prepared from inulin, dextrose, or sucrose by a number of methods.
Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar.
Manufacturing Process
200 gal of medium containing 2% sucrose, 2% corn steep liquor solids, 0.1% potassium dihydrogen phosphate, and traces of mineral salts, was inoculated with Leuconostoc mesenteroides NRRL B-512 and incubated at 25°C.
During growth, alkali was added automatically as needed to maintain the pH between 6.6 and 7.0.
Fermentation was completed in 11 hours and the culture was immediately adjusted to pH 5 to maintain enzyme stability.
Bacterial cells were removed by filtration and yielded a culture filtrate containing 40 dextransucrase units per ml, where one unit is the amount of dextransucrase which will convert 1 mg of sucrose to dextran, as determined by the amount of fructose liberated, measured as reducing power in 1 hour.
10 gal of the above culture filtrate was diluted to 40 gal with water, 33.3 lb of sucrose was added to give a 10% solution, and toluene was added as a preservative.
Dextran synthesis was complete before 22 hours, and dextran was harvested at 24 hours by the addition of alcohol to be 40% on a volume basis.
The alcoholic supernatant liquor obtained was evaporated to recover the alcohol and yielded a thick syrup, rich in fructose.
Analysis showed the syrup to contain 50.1% of reducing sugar, calculated as monosaccharide and to have an optical rotation equivalent to 35.1% fructose.
The percentages are expressed on a weight/volume basis, and reducing power was determined by the method of Somogyi, Jour. Biol. Chem. 160, 61 (1945).
A portion (4.3 liters) of the syrup was cooled to 3°C.
One-tenth of this volume was treated by slow regular addition, with rapid stirring, of a 6-fold volume of cold 20% calcium oxide suspension.
A second portion was treated in the same manner, and this process was continued until the entire volume of crude fructose syrup had been utilized.
The reaction mixture became thick with a white sediment containing a profusion of microscopic needlelike crystals of calcium levulate.
Stirring was continued for 2 hours.
The calcium levulate precipitate was separated from the reaction mixture by filtration and washed with cold water.
The precipitate was suspended in water to give a thick slurry, and solid carbon dioxide added until the solution was colorless to phenolphthalein.
A heavy precipitate of calcium carbonate was now present and free fructose remained in the solution.
The calcium carbonate precipitate was removed by filtration, and the filtered solution was found to contain 1,436 g of fructose as determined by optical rotation.
A small amount of calcium bicarbonate was present as an impurity in solution and was removed by the addition of oxalic acid solution until a test for both calcium and oxalic acid was negative.
The insoluble calcium oxalate precipitate was removed by filtration.
The fructose solution was decolorized by treatment with activated charcoal and concentrated under vacuum to a thick syrup.
Two volumes of hot 95% ethyl alcohol were added, and the solution was heated to a boil and filtered to remove a small amount of insoluble material.
After cooling, three volumes of ethyl ether were added, and the solution was allowed to stand overnight in the refrigerator.
Crystalline Fructose separated from the solution as a thick syrup and was separated from the supernatant liquid by decantation.
The syrup was seeded with fructose crystals and after standing in the cold for 4 days, became a crystalline mass of fructose.
The yield of dry fructose was 928 g.
Additional recoverable quantities of fructose are present in the crystallization mother liquor.
In continuous operation this mother liquor may be recycled for addition to subsequent quantities of fructose syrup and the combined liquors crystallized as in the foregoing example.
General Description
Crystalline Fructose is a monosaccharide.
Crystalline Fructose is present in fruits and vegetables.
Crystalline Fructose is the major carbohydrate in the diet.
Crystalline Fructose binds with glucose to form sucrose. Excessive intake of fructose is associated with obesity, type 2 diabetes and cardiovascular disease.
Pharmaceutical Applications
Crystalline Fructose is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
The sweetness-response profile of fructose is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
The increased solubility of fructose in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded.
Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ (sugar crystallization around the bottle cap) in elixir preparations.
Crystalline Fructose also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.
The water activity of a sweetener influences product microbial stability and freshness.
Crystalline Fructose has a lower water activity and a higher osmotic pressure than sucrose.
Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability.
Crystalline Fructose may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
Crystalline Fructose is sweeter than the sugar alcohols mannitol and sorbitol, which are commonly used as tableting excipients.
Although fructose is effective at masking unpleasant flavors in tablet formulations, tablets of satisfactory hardness and friability can only be produced by direct compression if tablet presses are operated at relatively slow speeds.
However, by the combination of crystalline fructose with tablet-grade sorbitol in a 3 : 1 ratio, satisfactory direct-compression characteristics can be achieved.
A directly compressible grade of fructose, containing a small amount of starch (Advantose FS 95, SPI Pharma) is also commercially available.
Pregranulation of fructose with 3.5% povidone also produces a satisfactory tablet excipient.
The added sweetness of fructose may also be used to advantage by coating the surface of chewable tablets, lozenges, or medicinal gums with powdered fructose.
The coprecipitation of fructose with hydrophobic drugs such as digoxin has been shown to enhance the dissolution profile of such drugs.
Crystalline Fructoseapparently acts as a water-soluble carrier upon coprecipitation, thereby allowing hydrophobic drugs to be more readily wetted.
Applications
Food Industry
• Jams and canned fruits
• Baked goods and cereals
• Dairy desserts
Confectionery industry
• Caramels and gums
Beverage industry:
• Fruit juices, nectars and drink concentrates
• Diet and energy drinks
IUPAC NAMES:
(3S,4R,5R)-1,3,4,5,6-pentahydroxyhexan-2-one
D-fructose
Fructose
fructose
SYNONYMS:
D-(-)-Fructose 〔Levulose〕
Fructose Standard, 1800ppm
Fructose Standard, 200ppm
Fructose Standard, 18000ppm
Fructose Standard, 100000ppm
Fructose Standard, 20000ppm
Fructose Standard, 1500ppm
Fructose Standard, 3000ppm
Fructose Standard, 600ppm
Fructose Standard, 4000ppm
D-(-)-FRUCTOSE BIOXTRA
FRUCTOSE, MEETS USP TESTING SPECIFIC
Topiramate Impurity 6
Erlotinib-d9 HCl
Crystalline Fructose Fcc Powder 99%
furucton
Levulosefruitsugar
D(-)-FRUCTOSE EXTRA PURE, DAB, PH. EUR., B.P., PH. FRANC.
FRUCTOSE STANDARD
arabino-hexulose
d-fructos
FRUCTOSE (LAEVULOSE) EP STANDARD
D-(-)-FRUCTOSE 99.9+% FOR BIOTECHNOLOGICAL PURPOSES
FRUCTOSE USP STANDARD
D(-)-FRUCTOSE EXTRA PURE PHARMACEUTICAL INJECTION GRADE
D-(-)-FRUCTOSE CELL CULTURE REAGENT 99+%
D-FructoseGr
D-FructoseExtraPure
BATA-D-(-)-FRUCTOSE
D-Fructose-UL-13C6
FRUCTOSE,GRANULAR,FCC
FRUCTOSE,GRANULAR,USP
FRUCTOSE,LOWGLUCOSE,BIOTECHGRADE
SUCROSE(RG)
Fructose, D- (8CI)
Fujifructo L 95
Hi-Fructo 970
Krystar
Krystar 300
CRYSTALLINEFRUCTOSE
FRUCTOSE CRYSTAL
D-Levulose, Fruit sugar
D-Levulose, Fruit sugar, Laevulosum (Fructosum)
Levugen
Fruit sugar D-(-)-Levulose
D-(-)-Fructose ,99% [Natural]
D-()-Fructose,D-Levulose, Fruit sugar
Fructose, Granular
FRUCTOSE, D-(-)-(P)
D(-)-Fructose, extra pure, Ph Eur, USP, BP, FCC
Fructose (125 mg)
FRUCTOSE(USP), D-(-)-(RG)
MultiPharM (TM) D(-)-Fructose, Extra Pure, BP, FCC, Ph Eur, USP
Fruto-Oligosaccharide(FOS)
D(-)-Fructose, 99% 500GR
Advantose FS 95
D-Arabino-2-hexulose
d-[1,2-13C2]fructose
