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

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 ha...

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Published inJournal of excipients and food chemicals
Main Authors Thomas Barclay, Milena Ginic-Markovic, Peter D. Cooper, Nikolai Petrovsky
Format Journal Article
LanguageEnglish
Published International Pharmaceutical Excipients Council
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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.
AbstractList 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.
Author Peter D. Cooper
Nikolai Petrovsky
Milena Ginic-Markovic
Thomas Barclay
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Snippet 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...
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