Other grades of this product :
| beta-D-Fructopyranose Basic information |
| beta-D-Fructopyranose Chemical Properties |
| Melting point | 103°C | | Boiling point | 232.96°C (rough estimate) | | density | 1.6000 | | refractive index | 1.6170 (estimate) | | pka | 11.52±0.70(Predicted) | | CAS DataBase Reference | 7660-25-5 | | NIST Chemistry Reference | Fructose(7660-25-5) |
| beta-D-Fructopyranose Usage And Synthesis |
| Chemical Properties | Fructose is also called levulose or fruit sugar, C6H12O6. It is the sweetest of the common sugars, being from 1.1 to 2.0 times as sweet as sucrose. Fructose is generally found in fruits and honey. An apple is 4% sucrose, 6% fructose, and 1% glucose (by weight). A grape (Vitis labrusca) is about 2% sucrose, 8% fructose, 7% glucose, and 2% maltose (by weight) (Shallenberger). | | Production Methods | Commercially processed fructose is available as white crystals, soluble in water, alcohol, and ether, with a melting point between 103 and 105 °C (217.4 and 221 °F) (decomposition). Fructose can be derived by the hydrolysis of inulin; by the hydrolysis of beet sugar followed by lime separation; and from cornstarch by enzymic or microbial action. |
| beta-D-Fructopyranose Preparation Products And Raw materials |
|
日本语
한국어
Français
Deutsch
España
Türkiye