Fructose

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Fructose, also known as fruit sugar, is a naturally occurring monosaccharide found in many plants, fruits, honey, and root vegetables. It is a simple sugar with a sweet taste and is one of the three dietary monosaccharides, alongside glucose and galactose. Fructose appears as a white crystalline powder, highly soluble in water, and is commonly used as a sweetener in food and beverage industries due to its high relative sweetness. It plays important roles in metabolism and is used extensively in the production of high-fructose corn syrup (HFCS) and other sweetening agents.

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Category: Sweeteners Tags: Fructose, Monosaccharide, Natural Sugar, Pharmaceutical ingredient, Sweetener

Description

Table of Contents

Fructose

Primary Uses

Food and Beverage Industry

Widely used as a natural sweetener in beverages, soft drinks, fruit juices, baked goods, and confectionery.
Key ingredient in high-fructose corn syrup (HFCS), which is used to sweeten processed foods and drinks due to cost-effectiveness and intense sweetness.
Used in low-calorie and reduced-fat food formulations to enhance sweetness without adding bulk.
Functions as a humectant to retain moisture and improve texture in baked goods and processed foods.
Acts as a fermentation substrate in the production of alcoholic beverages such as beer and wine.

Pharmaceutical and Nutraceutical Industry

Incorporated into syrups, lozenges, and chewable tablets as a sweetening agent to mask unpleasant tastes.
Used as a source of quick energy in medical nutrition and oral rehydration solutions.
Studied for potential prebiotic effects supporting gut health.

Cosmetics and Personal Care

Used in formulations as a humectant and skin-conditioning agent in lotions, creams, and hair care products.
Functions as a natural exfoliant when combined with alpha hydroxy acids (AHAs).

Biotechnology and Fermentation

Employed as a carbon source in microbial fermentation processes for the production of biofuels, organic acids, and enzymes.
Used as a substrate in enzymatic and microbial bioconversions.

Secondary Uses

Animal Feed

Added as an energy source in specialized animal feeds and supplements.

Food Preservation

Helps inhibit crystallization in frozen desserts and ice creams, improving texture and shelf life.

Research and Analytical Chemistry

Used as a reference standard in carbohydrate research and in quality control of food products.

KEY PRODUCT FEATURES

1. Basic Identification Attributes

Chemical Name (IUPAC): (3S,4R,5R)-1,3,4,5,6-Pentahydroxyhexan-2-one
Common/Trade Name: Fructose, Fruit sugar
CAS Number: 57-48-7
HS Code: 1702.90
Molecular Formula: C6H12O6
Synonyms: D-Fructose, Levulose, Fruit sugar

2. Physical & Chemical Properties

Physical State: Crystalline powder
Color & Odor: White to off-white; odorless or faint sweet aroma
Melting Point: 103–105 °C (anhydrous)
Solubility: Highly soluble in water, slightly soluble in ethanol
Sweetness: Approximately 1.2 to 1.8 times sweeter than sucrose
Stability: Stable under dry conditions; susceptible to caramelization and Maillard reactions when heated with amino acids

3. Safety & Hazard Attributes

Hazard Class (GHS): Not classified as hazardous
Toxicity: Generally recognized as safe (GRAS) for consumption
Exposure Limits: No occupational exposure limits; safe for handling under normal conditions

4. Storage & Handling Attributes

Storage Conditions: Store in a cool, dry, well-ventilated area, away from moisture and heat
Container Type: Food-grade sealed containers, typically polyethylene or glass
Shelf Life: Up to 24 months if stored properly
Handling Precautions: Avoid moisture absorption; keep container tightly closed

5. Regulatory & Compliance Attributes

Approved for use as a sweetener and food additive by FDA, EFSA, and other regulatory agencies
Listed as Generally Recognized As Safe (GRAS) by FDA
Usage limits regulated based on product type and country

6. Environmental & Health Impact

Biodegradability: Readily biodegradable and environmentally friendly
Ecotoxicity: Low environmental impact; non-toxic to aquatic organisms
Bioaccumulation: Not bioaccumulative
Carcinogenicity/Mutagenicity: Not carcinogenic or mutagenic

SAFETY HANDLING PRECAUTIONS

Safety Handling Precautions

PPE Required: Standard food handling gloves recommended
Handling Guidelines: Use good hygiene practices; avoid contamination
Storage Measures: Prevent exposure to moisture to avoid clumping and microbial growth
Hygiene Practices: Wash hands after handling; ensure clean food-grade environment