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The chemistry and sources of fructose and their effect on its utility and health implications

By Thomas Barclay, Milena Ginic-Markovic, Peter D. Cooper and Nikolai Petrovsky

Abstract

Fructose is a significant component in unprocessed food and has become one of the most commonly sweeteners used in food manufacturing. Fructose is also a useful pharmaceutical excipient and derivatives of fructose are exploited as renewable chemical building blocks. Fructose based polysaccharides have extensive pharmaceutical and dietary functions. We discuss here the chemistry and physical behaviours of this saccharide and how these factors affect the utility and health implications of fructose

Topics: Food processing and manufacture, TP368-456
Publisher: International Pharmaceutical Excipients Council
OAI identifier: oai:doaj.org/article:bfc908507a9b4897bf5d7dbe9de70450
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