Fructose

Description

A sugar that occurs naturally in fruits and honey. Fructose forms orthorhombic white crystals when dried from water or alcohol solutions. It is the sweetest of all sugars. Fructose is used as a preservative and for flavoring in food.

Synonyms and Related Terms

fruit sugar; levulose; d-fructopyranose; d-fructose

Chemical structure

Other Properties

Soluble in water, ethanol, ether, hot acetone, pyridine, and ethylamine.

Composition	C6H12O6
CAS	57-48-7
Melting Point	103-105(dec)
Molecular Weight	mol. wt. = 180.16

Hazards and Safety

Combustible.

Mallinckrodt Baker: MSDS

Authority

• G.S.Brady, G.S.Brady, Materials Handbook, McGraw-Hill Book Co., New York, 1971 Comment: p. 368

• Richard S. Lewis, Richard S. Lewis, Hawley's Condensed Chemical Dictionary, Van Nostrand Reinhold, New York, 10th ed., 1993

• Random House, Random House, Webster's Encyclopedic Unabridged Dictionary of the English Language, Grammercy Book, New York, 1997

• The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 4295

• The American Heritage Dictionary or Encarta, via Microsoft Bookshelf 98, Microsoft Corp., 1998