What is FRUCTOSE?
Levulose or “fruit sugar” a ketohexose, CH2OH. (CHOH)3.-CO.CH2OH, (f.diphosphate, f.1.6-diphosphate, the Harden Young ester. f.6-phosphate, the Neuberg ester). It is an extremely sweet substance which is a natural by-product of fruits and honey. Fructose is another monosaccharide. which yeasts rapidly ferment. Fructose tastes much sweeter than glucose or even the combination of fructose + glucose = (sucrose), even though it contains only half the calories, while unlike glucose, it can be used by diabetics. It is also more water-soluble then glucose. Fructose comes in granulated and syrup forms. Except in the case of some liquids, such as a sauce or beverage, it should not be substituted for regular sugar (sucrose) unless a recipe gives specific substitution. When heated, fructose loses some of its sweetening power.
Fructose is a monosaccharide, or single sugar, that has the same chemical formula as glucose but a different molecular structure. Sometimes called fruit sugar, fructose is found in fruit, some vegetables, honey, and other plants. Fructose and other sugars are carbohydrates, an important source of energy for the body.
Fructose is the sweetest naturally occurring sugar. It is found in fruits, berries and honey. It has four calories per gram, the same as sucrose (table sugar). It is not a low calorie sweetener, but in many foods you can use less because fructose can be up to 1 1/2 times sweeter than table sugar. The colder the temperature of the food containing fructose, the sweeter it tastes. However, in a food or beverage served hot, fructose sweetness will be similar to sugar. Hot temperatures do not destroy its sweetness, so it may be used in dishes that require cooking or baking. Fructose is unbleached.
