Fructose 99%

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. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed by the gut directly into the blood of the portal vein during digestion. The liver then converts most fructose and galactose into glucose for distribution in the bloodstream or deposition into glycogen.

Shipped from Manchester, UK Facility: Our Fructose 99.5% is sourced and packaged using non-toxic, chemical-resistant containers, ensuring reliable quality for our customers.

Frequent Uses:

Food and drink industry

Fructose is 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.

Fermentation

Fructose may be anaerobically fermented by yeast and bacteria. Yeast enzymes convert sugar (sucrose, glucose, and 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.

Common uses include:

• Food and drink flavouring and sweetener
• Fermentation 

Minimum Assay: 99%
Molecular Formula: C6H12O6
Molecular Weight: 180.16 g/mol
Melting Point: 119-122°C
Density at 20°C (g/cm3): 1.59
Refractive Index: 1.370
pH (10% soln 20°C): 5.0-6.0

Cas Number: 57-48-7

Einecs Number: 200-333-3

HS Code / Commodity Code: 17025000

Hazard Phrases: H0001