Fructose is a natural sugar commonly found in fruits and honey. It has become increasingly popular as a sweetener in the food industry because of its intense sweetness and ability to enhance flavours. Fructose is a common ingredient in many processed foods, beverages, and baked goods. It is derived from various sources, including corn, sugar beets, and fruits.
This article discusses fructose production from fruit juices and how it is used as a sweetener in the food industry.
Sources of Fructose
Fructose is present in fruits and vegetables in varying amounts. The most common fruits that contain high levels of fructose include apples, grapes, pears, and watermelon.
Fructose can be extracted from fruit juices using various methods, such as enzymatic hydrolysis and acid hydrolysis.
Production of Fructose
The most common source of fructose used in the food industry is corn. Corn starch is broken down into glucose by treating it with acid or enzymes. The glucose is then treated with another enzyme called glucose isomerase, which converts the glucose into fructose. The resulting mixture is then further purified using chromatography, resulting in pure fructose.
Uses of Fructose
Fructose is a common ingredient in many processed foods, such as soft drinks, baked goods, and sweets. It is also a sweetener in many other products, such as canned fruits, jams, and jellies. The food industry prefers fructose because of its low cost, intense sweetness, and ability to enhance flavours.
It is often used with other sweeteners, such as glucose and high-fructose corn syrup, to achieve the desired level of sweetness and texture.
Fructose is a natural sugar widely used in the food industry as a sweetener. It is extracted from various sources, including corn, sugar beets, and fruits. It is produced using various methods, such as hydrolysis and chromatography.
Using fructose in the food industry is preferred because of its low cost, intense sweetness, and ability to enhance flavours. However, it is important to consume fructose in moderation, as excessive consumption can have adverse health effects.
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Citations
- Tappy L, Mittendorfer B. Fructose toxicity: is the science ready for public health actions? Curr Opin Clin Nutr Metab Care. 2012 Jul;15(4):357-61. doi: 10.1097/MCO.0b013e328353febd. PMID: 22617564.
- White JS. Challenging the fructose hypothesis: new perspectives on fructose consumption and metabolism. Adv Nutr. 2013 Mar 1;4(2):246-56. doi: 10.3945/an.112.003137. PMID: 23493538; PMCID
