Fructose

Fructose, or fruit succar, is a semple monosaccharide foond in mony plants, whaur it is eften linkit tae glucose furmin sucrose. It is ane o the three dietary monosaccharides, alang wi glucose an galactose, that are absorbed directly intae the bluidstream durin digestion. Fructose wis discovered bi French chemist Augustin-Pierre Dubrunfaut in 1847.^[3] Pure, dry fructose is a very sweet, white, odorless, crystalline solit an is the maist watter-soluble o aw the succars.^[4] Frae plant soorces, fructose is foond in honey, tree an vine fruits, flouers, berries, an maist ruit vegetables. In plants, fructose mey be present as the monosaccharide or as a molecular component o sucrose, which is a disaccharide.

D-Fructose

D-Fructofuranose
Names
IUPAC name Fructose
Seestematic IUPAC name 1,3,4,5,6-Pentahydroxyhex-2-one
Ither names fruit succar,[1] levulose,[2] D-fructofuranose, D-fructose, D-arabino-hexulose
Identifiers
CAS Nummer	57-48-7 Y
3D model (JSmol)	Interactive eemage
ChEBI	CHEBI:28645 Y
ChEMBL	ChEMBL604608 Y
ChemSpider	388775 Y
KEGG	C02336 Y
PubChem CID	11769129
UNII	6YSS42VSEV Y
InChI InChI=1S/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1 Y Key: RFSUNEUAIZKAJO-ARQDHWQXSA-N Y InChI=1/C6H12O6/c7-1-3-4(9)5(10)6(11,2-8)12-3/h3-5,7-11H,1-2H2/t3-,4-,5+,6-/m1/s1 Key: RFSUNEUAIZKAJO-ARQDHWQXBD
SMILES O[C@H]1[C@H](O)[C@H](O[C@]1(O)CO)CO
Properties
Chemical formula	C6H12O6
Molar mass	180.16 g·mol−1
Density	1.694 g/cm3
Meltin pynt	103 °C (217 °F; 376 K)
Except whaur itherwise notit, data are gien for materials in thair staundart state (at 25 °C [77 °F], 100 kPa).
Y verify (whit is YN ?)
Infobox references

Commercially, fructose frequently is derived frae succar cane, succar beets, an corn an thare are three commercially important furms. Crystalline fructose is the monosaccharide, dried, grund, an o heich purity. The seicont furm, heich-fructose corn syrup (HFCS) is a mixtur o glucose an fructose as monosaccharides. The third furm, sucrose, is a compound wi ane molecule o glucose covalently linkit tae ane molecule o fructose. Aw furms o fructose, includin fruits an juices, are commonly added tae fuids an drinks for palatability an taste enhancement, an for brounin o some fuids, sic as baked guids.

Aboot 240,000 tonnes o crystalline fructose are produced annually.^[5]