Fructose is mainly found and extracted from many plants and fruits, such as corn, raisins, pears, apples etc… so fructose is only added to different products. It has the same the same chemical composition as glucose, but the molecule is arranged differently
Fructose belongs to the carbohydrates and we also know that we can find carbons in organic things. Fructose means also sweetness and we can find this sweetness in food.
The following reaction represents the chemical reaction of fructose fermentation C6H12O6 2C2H6O + 2CO2
Condensed formula:
C6H12O6
Semi developed formula:
Structural formula:
Nomenclature
Conventional or common name of the fructose: Fruit sugar/ levulose
IUPAC name: 1,3,4,5,6-Pentahydroxy-2-hexanone
IUPAC name: 1,3,4,5,6-Pentahydroxy-2-hexanone
Organoleptic characteristics
- Melting point: 103ºC
- Boiling Point: 440ºC
- Solubility: The solubility is higher than most of the sugars. Mixtures that use fructose tend to to be softer than the ones that use regular sugar, because of the greater solubility of the fructose
- Polarity.Fructose contains multiple hydroxy groups (-OH), which makes it highly polar.
- Functional groups: Alcohol. Ether. Ketone.
- Bonds: Single and double