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6 Fructose Knowledge Points You Need to Know

Views: 0     Author: Site Editor     Publish Time: 2023-05-17      Origin: Site

Fructose, a monosaccharide, is an isomer of glucose with the chemical formula C6H12O6. It exists in large quantities in fruit juice and honey in a free state. Fructose can also combine with glucose to form sucrose.

6 knowledge points about fructose

1. Does fructose mean "sugar in fruit"?

The sugar in fruit is composed of three parts: glucose, fructose and sucrose, and fructose is just one of them. Fructose is a structurally defined monosaccharide, which is different from glucose, sucrose, and maltose.

2. Which fruits have a high proportion of fructose in sugar?

Some fruits have a higher proportion of sucrose, such as dates and peaches; some fruits have a higher proportion of glucose and fructose, such as watermelon and grapes. Generally speaking, the amount of glucose and fructose in fruits is basically the same.

Fructose gives people a fresh and refreshing sweet taste, and has the characteristic of sweetening at low temperature. Sucrose does not have this characteristic, and its sweetness is almost the same at any temperature. All fruits that feel sweeter when iced, and fruits that taste particularly sweet, are almost all fruits with a higher proportion of fructose.Fructose for sale -Realclearbio

3. Eating white sugar and honey will also increase the fructose in the body

From the perspective of plant metabolism, photosynthesis first synthesizes glucose, and then glucose can be transformed into fructose. A molecule of glucose and a molecule of fructose combine to produce a molecule of sucrose, which is the daily white sugar, and a molecule of sucrose is hydrolyzed by sucrase in the intestine to produce a molecule of glucose and a molecule of fructose.

The sugar that is eaten at home every day, including soft white sugar, white granulated sugar, brown granulated sugar, rock sugar, brown sugar, etc., is mainly composed of sucrose. Therefore, after the sugar-added sweets are digested and absorbed in the intestine, they bring both glucose and fructose.

There are three kinds of sugars in honey, sucrose, fructose and glucose. Generally speaking, honey that is easier to crystallize and precipitate has a greater proportion of glucose in it; honey that is less likely to crystallize and precipitate in winter has a greater proportion of fructose. This is because fructose has the highest solubility, followed by sucrose and glucose the lowest.

4. How did "industrialized fructose" come about?

In the modern starch sugar industry, corn is first processed to extract starch; then corn starch is used to hydrolyze glucose, and then glucose-fructose isomerase is used to convert the glucose part into fructose to obtain high fructose syrup. Industrial fructose syrup has a fructose content of up to 90%.

Fructose syrup has a sweet taste and is more refreshing when chilled, so it is used as the main source of sweetness in various sweet drinks such as Coke Sprite. It is also used to prepare drinks in many dessert shops. Therefore, among people who like to drink sweet drinks, sweet drinks are the biggest source of fructose.

A 500ml bottle of sweet drink will have about 50g of added sugar (sucrose or fructose syrup). Calculated by half of fructose, there are about 25 grams of fructose. Therefore, drinking sweet drinks will inevitably make the body get too much sugar, and it will get quite a lot of fructose.

The fructose you get from drinking beverages, the small amount of sugar you get from drinking yogurt, the small amount of sugar you put in cooking, plus the fructose you get from eating fruits normally, the added fructose intake will inevitably be excessive.

5. How much sugar is in fruit?

It is traditionally said that a certain fruit has less sugar, but it may not be accurate. Because the data in the food composition table are the results of long-term measurements, and do not cover all new varieties of fruits, they often do not represent the sugar content of fruits on the market. Some fruits are naturally high in sugar. For example, the sugar content of sweet grapes can reach 16% to 20%, of which 40% to 50% are fructose. According to this calculation, eating 500 grams of grapes with a sugar content of 18% can get 90 grams of sugar, including 36-45 grams of fructose.

There are also tropical fruits that Chinese people love to eat, and the sugar content is also considerable. Take a look at the local fruit sugar content determined by Thai scholars: 17.5% mangosteen, 18.5% rambutan, 13.9% mango, 17.9% lychee, 19.2% jackfruit, and 17.2% custard apple.

However, those fruits that were not so high in sugar are now gradually replaced by high-sugar varieties, so the sugar intake from fruits is getting higher and higher. Bingtang orange, granulated sugar orange, Bingtang heart apple, etc. all have "sugar and sweetness" as their selling point. Because fructose tastes sweet and delicious, fruit varieties with high fructose content will be more popular, which makes more and more fructose eaten from fruits.

Eating a small amount of fruit is beneficial, but it does not mean that eating a large amount of fruit is beneficial. Eating a lot of fruit, or drinking fruit juice willfully, will also lead to excessive fructose!

6. Eating more fructose is harmful, will eating less be harmful?

Small amounts of fructose may have health benefits, such as beneficial glucose metabolism in the liver. Combined with starchy foods, a small intake of fructose without increasing the total amount of carbohydrates can help reduce the level of glycated hemoglobin. But taking a lot of it can be counterproductive.

Some studies have suggested that in terms of preventing diabetes, too much or too little fruit is not good, and two to three hundred grams is the appropriate amount.



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