Fructose containing six carbon atoms,it is a simple sugar, is glucose isomers, which in thefree statein large numbers in fruit sauce and honey, fructose and glucose combined can produce sucrose. Pure fructose as colorless crystals, melting point of 103 ~105 ℃, it is not easy crystallization, usually viscous liquids, soluble in water, ethanol and ether. Fructose is the sweetest of the monosaccharides.
D (-)-Fructose has been one of the most common sugar. it Present in honey, fruits, and glucose combined constitute the daily consumption of sugar.
D (-)-Fructose (also levulose) is a simple monosaccharide found in many foods. It is a white solid that dissolves readily in water. Honey, tree fruits, berries, melons, and some root vegetables, contain significant amounts of the fructose derivative sucrose (table sugar). Sucrose is a disaccharide derived from the condensation of glucose and fructose.
CAS: 57-48-7
MF: C6H12O6
MW: 180.16
EINECS: 200-333-3
Specification:BR
More information: D (-)-Fructose + suppliers,
Read more: http://www.biochemical-bc.com/
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