The chemistry and sources of fructose and their effect on functionality and health implications

Thomas Barclay, Milena Ginic-Markovic, Peter Cooper, Nikolai Petrovsky

    Research output: Contribution to journalReview articlepeer-review

    8 Citations (Scopus)

    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.

    Original languageEnglish
    Pages (from-to)67-82
    Number of pages16
    JournalJournal of Excipients and Food Chemicals
    Volume3
    Issue number2
    Publication statusPublished - 2012

    Keywords

    • 5-hydroxymethylfurfural
    • Excipients
    • Fructose
    • Health food
    • HMF
    • Inulin
    • Pharmaceutical
    • Sugar chemistry

    Fingerprint Dive into the research topics of 'The chemistry and sources of fructose and their effect on functionality and health implications'. Together they form a unique fingerprint.

    Cite this