3D Mol Similar

D(-)-Fructose

: Iupac Name：(2R,3S,4R,5R)-2-(hydroxymethyl)oxane-2,3,4,5-tetrol; CAS No.: 57-48-7; Molecular Weight：180.156; Modify Date.: 2023-09-11 15:52; Introduction: D-Fructose is present as a monosaccharide in fruits and vegetables[1], as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants. It is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions[2].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[3]. This raises concerns regarding the short and long-term effects of fructose in humans.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[4]. It leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars. It is used, such as glucose, in the production of glycogen. It enters the body through either be eaten as such or as the result of digestion of sugar cane. It 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. It is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose[5]. Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children[6].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[7]. 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. Fructose intake has been found to predict LDL particle size in overweight schoolchildren[8]. 3. A positive relationship has been demonstrated between fructose intake and uric acid levels[9]. 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[10]. These studies suggest that the relationship between fructose and health needs re-evaluation. View more+

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1. Names and Identifiers

: 1.1 Name; D(-)-Fructose; 1.2 Synonyms; (2R,3S,4S,5R)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol (3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanon (3S,4R,5R)-1,3,4,5,6-Pentahydroxy-2-hexanone 1,3,4,5,6-pentahydroxyl-2-hexanone b-D-Fructose beta-D-fructofuranose D-(-)-Fructose 〔Levulose〕 D-arabino-2-Hexulose D-fructofuranose DSSTox_CID_3081 Fructooligosaccharides Fructose (JP15/USP) fructose powder Fructose Standard, 100000ppm Fructose Standard, 1500ppm Fructose Standard, 18000ppm Fructose Standard, 1800ppm Fructose Standard, 20000ppm Fructose Standard, 200ppm Fructose Standard, 3000ppm Fructose, furanose form Frutabs Fujifructo L 95 HFD 95 Hi-Fructo F Hi-Fructo M 75 keto D-fructose keto-D-fructose Krystar Levulose MFCD00148910 NF 55 UNII:02T79V874P Β-D-arabino-Hexulose Β-d-Fructose Β-Fruit sugar Β-Levulose Β-Δ-fructose Δ-Fructose; View all

1.3 CAS No.: 57-48-7

1.4 CID: 5984

1.5 EINECS(EC#): 200-333-3

1.6 Molecular Formula: C6H12O6 (isomer)

1.7 Inchi: InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h3,5-9,11-12H,1-2H2/t3-,5-,6-/m1/s1

1.8 InChIkey: BJHIKXHVCXFQLS-UYFOZJQFSA-N

1.9 Canonical Smiles: C(C(C(C(C(=O)CO)O)O)O)O

1.10 Isomers Smiles: C([C@H]([C@H]([C@@H](C(=O)CO)O)O)O)O

2. Properties

2.1 Density: 1.758

2.1 Melting point: 100 - 110oC

2.1 Boiling point: 401.1 °C at 760 mmHg

2.1 Refractive index: 1.5101 (108 C)

2.1 Flash Point: 196.4 °C

2.1 Precise Quality: 180.06300

2.1 PSA: 110.38000

2.1 logP: -3.21980

2.1 Solubility: 3750 g/L (20 oC)

2.2 Appearance: Highly hygroscopic white odorless crystal or crystalline powder

2.3 Storage: Ambient temperatures.

2.4 Chemical Properties: White Cyrstalline Solid

2.5 Color/Form: White cryst.

2.6 PH: 5.0-7.0 (25℃, 0.1M in H2O)

2.7 pKa: pKa (18°): 12.06

2.8 Water Solubility: 3750 g/L (20 oC)

2.9 Stability: Stable. Incompatible with strong oxidizing agents.

2.10 StorageTemp: room temp

3. Use and Manufacturing

3.1 Definition: A sugar found in fruit juices,honey, and cane sugar. It is a ketohexose,existing in a pyranose form when free. Incombination (e.g. in sucrose) it exists in thefuranose form.

3.2 General Description: D-Fructose is present as a monosaccharide in fruits and vegetables[1], as a disaccharide in sucrose (with D-glucose), and as oligoand polysaccharides (fructans) in many plants. It is also used as an added sweetener for food and drink, and as an excipient in pharmaceutical preparations, syrups, and solutions[2].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[3]. This raises concerns regarding the short and long-term effects of fructose in humans.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[4]. It leads to an equal amount of glucose by the hydrolysis of sugar cane and a smaller proportion than some other less common sugars. It is used, such as glucose, in the production of glycogen. It enters the body through either be eaten as such or as the result of digestion of sugar cane. It 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. It is not surprising; therefore, that fructose must be converted to glycogen in the liver, which on hydrolysis yields of glucose[5]. Dubois et al. reported that regular consumption of sugary drinks between meals increases risk of overweight among preschool children[6].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[7]. 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. Fructose intake has been found to predict LDL particle size in overweight schoolchildren[8]. 3. A positive relationship has been demonstrated between fructose intake and uric acid levels[9]. 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[10]. These studies suggest that the relationship between fructose and health needs re-evaluation.; View all

3.3 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.

3.4 Produe Method: Fructose, a monosaccharide sugar, occurs naturally in honey and alarge number of fruits. It may be prepared from inulin, dextrose, orsucrose by a number of methods. Commercially, fructose is mainlymanufactured by crystallization from high-fructose syrup derivedfrom hydrolyzed and isomerized cereal starch or cane and beetsugar.

3.5 Purification Methods: Dissolve D(-)-fructose in an equal weight of water (charcoal, previously washed with water to remove any soluble material), filter and evaporate under reduced pressure at 45-50o to give a syrup containing 90% of fructose. After cooling to 40o, the syrup is seeded and kept at this temperature for 20-30hours with occasional stirring. The crystals are removed by centrifugation, washed with a small quantity of water and dried to constant weight under a vacuum over conc H2SO4. For higher purity, this material is recrystallised from 50% aqueous ethanol [Tsuzuki et al. J Am Chem Soc 72 1071 1950]. [Beilstein 31 H 321, 1 IV 4401.]

3.6 Usage: D-Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen

4. Safety and Handling

4.1 Hazard Codes: C

4.1 Risk Statements: 34

4.1 Safety Statements: S24/25

4.1 RIDADR: White Cyrstalline Solid

4.1 Incompatibilities: Incompatible with strong acids or alkalis, forming a browncoloration. In the aldehyde form, fructose can react with amines,amino acids, peptides, and proteins. Fructose may cause browningof tablets containing amines.

4.2 WGK Germany: 3

4.2 RTECS: LS7120000

5. MSDS

2.Hazard identification

2.1 Classification of the substance or mixture

Not classified.

2.2 GHS label elements, including precautionary statements

Pictogram(s)	No symbol.
Signal word	No signal word.
Hazard statement(s)	none
Precautionary statement(s)
Prevention	none
Response	none
Storage	none
Disposal	none

2.3 Other hazards which do not result in classification

none

6. NMR Spectrum

Mass spectrum (electron ionization)

7. Synthesis Route

57-48-7Total: 139 Synthesis Route

57-50-1 353 Suppliers

57-48-7 282 Suppliers

Literatures:
Celanese Ventures GmbH Patent: US6696563 B2, 2004 ; Location in patent: Page column 6 ;
Yield: ~71%

50-99-7 476 Suppliers

57-48-7 282 Suppliers

Literatures:
Raines, Ronald; Caes, Benjamin; Palte, Michael Patent: US2013/178617 A1, 2013 ; Location in patent: Paragraph 0146 ;
Yield: ~40%

50-70-4 558 Suppliers

57-48-7 282 Suppliers

Literatures:
Journal of Chemical Thermodynamics, , vol. 28, # 10 p. 1127 - 1144
Yield: null

View all

8. Precursor and Product

precursor:

87-81-0

96-26-4

50-70-4

50-99-7

56-82-6

69-65-8

57-50-1

product :

625-86-5

643-13-0

80-69-3

526-95-4

420-04-2

3857-25-8

67-47-0

453-17-8

583-50-6

50-70-4

108-27-0

1623-88-7

488-69-7

822-36-6

79-33-4

921-62-0

108-29-2

116-09-6

4536-23-6

492-30-8

110-00-9

620-02-0

473-81-4

20880-92-6

6338-41-6

View all

9. Other Information

9.0 Chemical Properties: Fructose occurs as odorless, colorless crystals or a white crystalline powder with a very sweet taste.

9.1 Originator: Levugen,Baxter,US,1953

9.2 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.

9.3 Production Methods: Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. It 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.

9.4 Definition: A sugar found in fruit juices, honey, and cane sugar. It is a ketohexose, existing in a pyranose form when free. In combination (e.g. in sucrose) it exists in the furanose form.

9.5 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. 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.; View all

9.6 Therapeutic Function: Fluid replenisher, Pharmaceutic aid

9.7 General Description: Fructose is a monosaccharide. It is present in fruits and vegetables. Fructose is the major carbohydrate in the diet. It binds with glucose to form sucrose. Excessive intake of fructose is associated with obesity, type 2 diabetes and cardiovascular disease.

9.8 Pharmaceutical Applications: 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. 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. 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. It may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
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.(1) 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. Fructose apparently acts as a water-soluble carrier upon coprecipitation, thereby allowing hydrophobic drugs to be more readily wetted.; View all

9.9 Merck: 14,4273

9.10 BRN: 1239004

9.11 History of fructose consumption: Before the development of the sugar industry, free fructose was found in relatively few foods.^[11] 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^{[12, 13]}. As a consequence, humans have historically had low dietary fructose intakes^[11]

9.12 Source of fructose: It is located in fruits and honey. Main source is sucrose; the sucrose is hydrolyzed by sucrase into fructose and glucose. It is absorbed through facilitated diffusion and can be obtained from the portal blood to the liver where it is converted to glucose^[17].

9.13 Biomedical importance of fructose: This disease occurs due to deficiency of aldolase B. It 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^[18]. Treatment of this disease includes avoiding substances containing fructose^[19].

9.14 Fructose metabolism: Sugar is present in fruits. Sucrose is hydrolyzed by sucrase to glucose and fructose. Dietary fructose is transferred from the intestine to the liver for metabolism. Fructose is converted to fructose 1 phosphate that further converted to acetone and glyceraldehyde dihydroxy, which is further converted to glyceraldehyde 3 phosphate to enter glycolysis. In the well-fed state, fructose is converted to glycogen^[20] or triglycerides^[21]. Hyperlipidemia, diabetes mellitus and obesity are interlinked. Consumption of fructose is increasing and is considered responsible for overweight. Several studies show that fructose increases incidence of obesity, dyslipidemia, insulin resistance, and hypertension. Metabolism of fructose takes place mainly in the liver and high fructose stream leads to accumulation of triglycerides in the liver (hepatic steatosis). This results in impairment of lipid metabolism and enhancement of expression of proinflammatory cytokine. Fructose alters glucose-induced expression of activated acetyl CoA carboxylase (ACC), pSer hormone sensitive lipase (pSerHSL) and adipose triglyceride lipase (ATGL) in HepG2 liver or primary liver cell cultures in vitro. This relates to the increased de novo synthesis of triglycerides in vitro and in vivo hepatic steatosis in fructose-fed versus glucose-and standard-diet mice fed. These studies provide new understanding of the mechanisms involved in fructose-mediated hepatic hypertriglyceridemia^[22].
Rate of metabolism of fructose is more rapid than glucose, because triose formed from fructose 1-phosphate by pass phosphofructokinase, the primary rate-limiting step in glycolysis. Elevated levels of dietary fructose significantly elevate the rate of lipogenesis in the liver, because of the rapid production of acetyl-coenzyme A^[23].; View all

9.15 Usage: 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.

9.16 Chemical Properties: White Cyrstalline Solid

9.17 Uses: D-Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen

9.18 Uses: fructose is a naturally occurring sugar in fruits and honey. It has moisture-binding and skin-softening properties.

9.19 Uses: Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup. It is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.

9.20 Purification Methods: Dissolve D(-)-fructose in an equal weight of water (charcoal, previously washed with water to remove any soluble material), filter and evaporate under reduced pressure at 45-50o to give a syrup containing 90% of fructose. After cooling to 40o, the syrup is seeded and kept at this temperature for 20-30hours with occasional stirring. The crystals are removed by centrifugation, washed with a small quantity of water and dried to constant weight under a vacuum over conc H2SO4. For higher purity, this material is recrystallised from 50% aqueous ethanol [Tsuzuki et al. J Am Chem Soc 72 1071 1950]. [Beilstein 31 H 321, 1 IV 4401.]

9.21 Biochem/physiol Actions: D-(?)-Fructose can enhance mood and gastrointestinal disturbances in fructose malabsorbers. It also possess metabolic and endocrine impact that shows that increased consumption of fructose is a contributing factor in the development of obesity and the accompanying metabolic abnormalities observed in the insulin resistance syndrome.

9.22 Safety: Although it is absorbed more slowly than dextrose from the gastrointestinal tract, fructose is metabolized more rapidly. Metabolism of fructose occurs mainly in the liver, where it is converted partially to dextrose and the metabolites lactic acid and pyruvic acid. Entry into the liver and subsequent phosphorylation is insulinindependent. Further metabolism occurs by way of a variety of metabolic pathways. In healthy and well regulated diabetics, glycogenesis (glucose stored as glycogen) predominates.
Excessive oral fructose consumption (>75 g daily) in the absence of dietary dextrose in any form (e.g. sucrose, starch, dextrin, etc.) may cause malabsorption in susceptible individuals, which may result in flatulence, abdominal pain, and diarrhea. Except in patients with hereditary fructose intolerance, there is no evidence to indicate that oral fructose intake at current levels is a risk factor in any particular disease, other than dental caries.

9.23 storage: Fructose is hygroscopic and absorbs significant amounts of moisture at relative humidities greater than 60%. Goods stored in the original sealed packaging at temperatures below 25°C and a relative humidity of less than 60% can be expected to retain stability for at least 12 months.
Aqueous solutions are most stable at pH 3–4 and temperatures of 4–70°C; they may be sterilized by autoclaving.

9.24 Incompatibilities: Incompatible with strong acids or alkalis, forming a brown coloration. In the aldehyde form, fructose can react with amines, amino acids, peptides, and proteins. Fructose may cause browning of tablets containing amines.

9.25 Regulatory Status: Included in the FDA Inactive Ingredients Database (oral solutions, syrup, and suspensions; rectal preparations; intravenous infusions). Included in the Canadian List of Acceptable Non-medicinal Ingredients.

10. Computational chemical data

Molecular Weight: 180.156g/mol
Molecular Formula: C₆H₁₂O₆
Compound Is Canonicalized: True
XLogP3-AA: -3.2
Exact Mass: 180.06338810
Monoisotopic Mass: 180.06338810
Complexity: 147
Rotatable Bond Count: 5
Hydrogen Bond Donor Count: 5
Hydrogen Bond Acceptor Count: 6
Topological Polar Surface Area: 118
Heavy Atom Count: 12
Defined Atom Stereocenter Count: 3
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Isotope Atom Count: 0
Covalently-Bonded Unit Count: 1
CACTVS Substructure Key Fingerprint: AAADccBgOAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAGgAACAAACBSggAIAAAAAAgAIAIAQAAIAAAAAAAAAAAFAAAABEBYAAAAAQAAFIAABAAHKZAQAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA==

11. Question & Answer

What is D(-)-Fructose and its benefits? Sep 03 2023
D(-)-Fructose is a natural soluble dietary fiber composed of 2-10 fructose molecules. It is mainly found in plants such as onions, garlic, leeks, and burdock. D(-)-Fructose is considered a low-calorie..
? Aug 02 2023
D(-)-Fructose is a soluble dietary fiber. Dietary fiber is an essential nutrient that we humans currently do not get enough of because the food we eat is refined rice and flour, which is not filling...
Can Fructose Revolutionize Medicine and Food Industry? Jul 21 2023
Fructose is a monosaccharide and a simple sugar that naturally occurs in fruits, honey, plants, and bee honey. It is highly soluble, easily absorbed, and metabolized, making it a highly regarded compo..
Does D(-)-Fructose Improve Immune Health? Feb 11 2023
The immune system is a complex system, and gut health plays a crucial role in enhancing immune function. With the growing interest in the "gut-immune axis" and the belief that a healthy gut or microbi..

12. Recommended Suppliers

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