| Identification | Back Directory | [Name]
beta-D-Fructopyranose | [CAS]
7660-25-5 | [Synonyms]
Frutabs
Laevoral
Levungen
Fructosteril
S(-)-FRUCTOSE
Fructopyranose
FRUCTOSE HPLC
Fructose,HPLC≥96%
beta-D-fructopyranose
FRUCTOPYRANOSE,BETA-D-
Empagliflozin impurity 69
Engelite net impurities 25
beta-D-Fructopyranose USP/EP/BP
(2R,3S,4R,5R)-2-(Hydroxymethyl)oxane-2,3,4,5-tetrol
(2R,3S,4R,5R)-2-methyloltetrahydropyran-2,3,4,5-tetrol | [EINECS(EC#)]
200-333-3 | [Molecular Formula]
C6H12O6 | [MDL Number]
MFCD00065409 | [MOL File]
7660-25-5.mol | [Molecular Weight]
180.16 |
| Hazard Information | Back Directory | [Chemical Properties]
Fructose is also called levulose or fruit sugar, C6H12O6. It is the sweetest of the common sugars, being from 1.1 to 2.0 times as sweet as sucrose. Fructose is generally found in fruits and honey. An apple is 4% sucrose, 6% fructose, and 1% glucose (by weight). A grape (Vitis labrusca) is about 2% sucrose, 8% fructose, 7% glucose, and 2% maltose (by weight) (Shallenberger). | [Definition]
ChEBI: Beta-D-fructopyranose is a D-fructopyranose in which the anomeric centre has beta-configuration. It is an enantiomer of a beta-L-fructopyranose. | [Production Methods]
Commercially processed fructose is available as white crystals, soluble in water, alcohol, and ether, with a melting point between 103 and 105 °C (217.4 and 221 °F) (decomposition). Fructose can be derived by the hydrolysis of inulin; by the hydrolysis of beet sugar followed by lime separation; and from cornstarch by enzymic or microbial action. |
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