Specification
Items | Specifications | Results |
Appearance | White crystal powder,sweet taste,No visible impurity | Qualified |
Fructose Assay(%) | ≥99 | 99.8 |
Loss on drying/ (%) | ≤0.5 | 0.055 |
5-Hydroxymethylfurfural Calculated by absorbance | ≤0.32 | 0.16 |
pH | 4.0-7.0 | 5.6 |
Total plate count (cfu/g) | ≤ 200 | ＜10 |
Mould (cfu/g) | ≤ 50 | ＜10 |
Yeast (cfu/g) | ≤ 50 | ＜10 |
Coliform (MPN/g) | ≤0.3 | ＜0.3 |
Arsenic, (As mg/kg) | ≤0.3 | ＜0.1 |
Lead, (Pb mg/kg ) | ≤0.5 | ＜0.05 |
Copper,(Cu mg/kg) | ≤5.0 | ＜5.0 |
Salmonella, /25g | Not detected | Not detected |
Conclusion | The product conforms to the above specifications. |
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In simple terms, D(-)-Fructose is the common, natural form of fructose, often referred to as "fruit sugar." It is a simple sugar (monosaccharide) found in many plants, honey, and is a fundamental component of our diet.
The name D(-)-Fructose packs a lot of scientific information:
Fructose: This is the base name of the sugar.
D-: This refers to the spatial configuration of the atoms in the molecule, specifically at the highest numbered chiral carbon (carbon 5 in its linear form). In biochemistry, the "D-" prefix means that when the molecule is drawn in a specific linear projection (Fischer projection), the hydroxyl group (-OH) on that carbon is on the right-hand side. This "D" form is the one that is biologically active and found in nature.
(-): This indicates that the molecule is levorotatory, meaning it rotates plane-polarized light to the left (counter-clockwise). The "(-)" is often read as "levo."
So, D(-)-Fructose is the naturally occurring, levorotatory form of fructose.
Key Properties and Characteristics
Chemical Formula: C₆H₁₂O₆ (Same as glucose, making it an isomer of glucose).
Type of Sugar: A ketohexose. This means it has a ketone functional group (C=O) and six carbon atoms.
Sweetness: It is the sweetest of all naturally occurring carbohydrates. It is about 1.2 to 1.8 times sweeter than sucrose (table sugar).
Hygroscopic: It attracts and holds water molecules very well. This property is why products like baked goods made with high-fructose corn syrup (HFCS) stay softer and moister for longer.
Solubility: It is highly soluble in water.
Metabolism: It is metabolized differently than glucose. It is primarily processed in the liver and does not stimulate insulin secretion in the same way glucose does.
Common Sources and Uses
1. Natural Sources
This is where D(-)-Fructose is found in its natural state:
Fruits: Such as apples, grapes, berries, and melons.
Vegetables: Such as onions, asparagus, and artichokes.
Honey: A significant portion of honey's sweetness comes from fructose.
Table Sugar (Sucrose): Sucrose is a disaccharide made of one molecule of glucose covalently bonded to one molecule of fructose.
2. Commercial and Processed Foods
High-Fructose Corn Syrup (HFCS): This is a common sweetener made from corn starch. Through enzymatic processing, some of the glucose in corn syrup is converted into fructose, making it sweeter. HFCS is used extensively in soft drinks, candies, processed foods, and desserts.
Crystalline Fructose: This is pure fructose in dry, crystalline form, used as a sweetener in certain health-conscious products, drink mixes, and "low-glycemic" foods.
D(-)-Fructose in a Biological and Health Context
Glycemic Index (GI): Fructose has a very low Glycemic Index (≈19-25) compared to glucose (≈100). This means it causes a much slower and lower rise in blood sugar levels. For this reason, it was once touted as a better sweetener for diabetics.
Health Concerns (in excess): While fine in whole fruits (which contain fiber, vitamins, and are self-limiting), excessive consumption of added fructose (especially from HFCS and sucrose in sugary drinks) is linked to several health issues:
Non-Alcoholic Fatty Liver Disease (NAFLD): Since fructose is metabolized almost exclusively in the liver, high intake can overwhelm the liver and promote the creation of fat (lipogenesis).
Increased Triglycerides: This can lead to unfavorable blood lipid profiles.
Insulin Resistance: Over time, high fructose consumption can contribute to insulin resistance, a precursor to type 2 diabetes.
Obesity: Its low satiety effect and presence in high-calorie drinks can contribute to overconsumption of calories.
Summary
| Aspect | Description |
|---|
| What it is | The natural, levorotatory form of fructose, a simple sugar. |
| Common Name | Fruit Sugar. |
| Key Identifier | D- (natural configuration), (-) (rotates light left). |
| Sweetness | Much sweeter than sucrose (table sugar) and glucose. |
| Primary Sources | Fruits, honey, vegetables, high-fructose corn syrup (HFCS), table sugar. |
| Biological Role | A source of energy, metabolized in the liver. |
| Health Note | Benign in whole fruits; linked to metabolic problems when consumed in excess as an added sugar. |
In short, D(-)-Fructose is the specific scientific name for the common fructose found in nature, prized for its intense sweetness but also the subject of significant health concerns when consumed in large quantities from processed foods and beverages.
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