11 Facts About Fructose

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.

Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847.

Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables.

Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids.

Fructose has higher water solubility than other sugars, as well as other sugar alcohols.

Fructose is, therefore, difficult to crystallize from an aqueous solution.

Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners.

Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity .

Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide.

Fructose exists in foods either as a monosaccharide or as a unit of a disaccharide .

Fructose-sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with either sucrose or glucose.