Fructose sugar is a simple sugar that occurs naturally in fruits and honey, but can also be produced in the laboratory. It is ideal for use in processed foods due to its low cost, high sweetness, and water solubility. However, excessive consumption can lead to health problems such as obesity and fructose malabsorption.
Fructose sugar is a type of essential sugar essential in the human diet. It occurs naturally in fruit, honey and other foods, but can also be produced in the laboratory. It is sometimes mistakenly confused with high fructose corn syrup. This sugar has several qualities that make it ideal for use in processed foods but can cause health problems if overused.
Monosaccharides are simple crystalline sugars. There are three monosaccharides that are important in the human diet: glucose, galactose and the sugar fructose. These sugars are usually colorless and dissolve easily in water.
Fructose sugar appears naturally in foods such as honey, fruits and root vegetables. The natural form of fructose sugar is known as molecular fructose. Molecular fructose was discovered by the French chemist Augustine-Pierre Dubrunfaut in 1847.
When fructose is created in a laboratory, it is called crystalline fructose. This form of fructose is made from high fructose corn syrup. Since both are associated with corn syrup, it is often confused with high fructose corn syrup. The difference is that fructose is a simple sugar, while high fructose corn syrup is a complex sugar made from fructose and glucose.
Several characteristics make fructose sugar ideal for use in processed foods. First, because fructose is fairly simple to make, it costs less than more complex sugars. Fructose sugar becomes more or less sweet depending on how it is processed. Overall, fructose has a high relative sweetness compared to other types of sugar.
Second, fructose is the most water-soluble of all sugars, so it works well for sweetening liquids. Fructose is also good at absorbing moisture. Once absorbed, moisture can be retained for a long time. This characteristic makes fructose useful for improving the quality, texture and shelf life of food products.
Fructose sugar has some drawbacks. While this sugar is important to the human diet, it can be harmful when consumed in excess. Studies have shown that high consumption of fructose sugar increases body fat. This can lead to complications such as obesity, high blood pressure and triglyceride counts. These effects are almost the same as those found in common table sugar, sucrose.
Some people suffer from fructose malabsorption. Fructose is mainly absorbed from the small intestine. When not fully absorbed, fructose travels to the large intestine, where it causes the production of carbon dioxide. This can lead to bloating and flatulence, pain and diarrhea.
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