Fructose - wikipedia Fructose D - Fructose D - Fructofuranose D - Fructose ( open - chain form ) Haworth projection of β - D - Fructofuranose Ball - and - stick model of D - fructose Names IUPAC name ( 3S, 4R, 5R ) - 1, 3, 4, 5, 6 - Pentahydroxyhexan - 2 - one Other names Fruit sugar, levulose, D - fructofuranose, D - fructose, D - arabino - hexulose Identifiers CAS Number 57 - 48 - 7 3D model ( JSmol ) Interactive image ChEBI CHEBI : 28645 ChEMBL ChEMBL604608 ChemSpider 388775 ECHA InfoCard 100.000. 303 EC Number 200 - 333 - 3 KEGG C02336 PubChem CID 5984 UNII 6YSS42VSEV InChI InChI = 1S / C6H12O6 / c7 - 1 - 3 - 4 ( 9 ) 5 ( 10 ) 6 ( 11, 2 - 8 ) 12 - 3 / h3 - 5, 7 - 11H, 1 - 2H2 / t3 -, 4 -, 5 +, 6 - / m1 / s1 Key : RFSUNEUAIZKAJO - ARQDHWQXSA - N SMILES O ( C@H ) 1 ( C@H ) ( O ) ( C@H ) ( O ( C @ ) 1 ( O ) CO ) CO Properties Chemical formula Molar mass 180.16 g mol Density 1.694 g / cm Melting point 103 ° C ( 217 ° F ; 376 K ) Solubility in water ~ 4000 g / L ( 25 ° C ) Magnetic susceptibility ( χ ) − 102.60 × 10 cm / mol Pharmacology ATC code V06DC02 ( WHO ) Hazards Lethal dose or concentration ( LD, LC ) : LD ( median dose ) 15000 mg / kg ( intravenous, rabbit ) Except where otherwise noted, data are given for materials in their standard state ( at 25 ° C ( 77 ° F ), 100 kPa ). N verify ( what is ? ) Infobox references Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into blood during digestion. Fructose was discovered by French chemist Augustin - Pierre Dubrunfaut in 1847. The name `` fructose '' was coined in 1857 by the English chemist William Allen Miller. Pure, dry fructose is a sweet, white, odorless, crystalline solid, and is the most water - soluble of all the sugars. Fructose is found in honey, tree and vine fruits, flowers, berries, and most root vegetables. Commercially, fructose is derived from sugar cane, sugar beets, and maize. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High - fructose corn syrup is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose. All forms of fructose, including fruits and juices, are commonly added to foods and drinks for palatability and taste enhancement, and for browning of some foods, such as baked goods. About 240,000 tonnes of crystalline fructose are produced annually. As for any sugar, excessive consumption of fructose may contribute to insulin resistance, obesity, elevated LDL cholesterol and triglycerides, leading to metabolic syndrome, type 2 diabetes and cardiovascular disease. The European Food Safety Authority stated that fructose is preferable over sucrose and glucose in sugar - sweetened foods and beverages because of its lower effect on postprandial blood sugar levels, and also noted that `` high intakes of fructose may lead to metabolic complications such as dyslipidaemia, insulin resistance, and increased visceral adiposity ''. Further, the UK 's Scientific Advisory Committee on Nutrition in 2015 disputed the claims of fructose causing metabolic disorders, stating that `` there is insufficient evidence to demonstrate that fructose intake leads to adverse health outcomes independent of any effects related to its presence as a component of total and free sugars. '' Contents 1 Etymology 2 Chemical properties 2.1 Reactions 2.1. 1 Fructose and fermentation 2.1. 2 Fructose and Maillard reaction 2.1. 3 Dehydration 3 Physical and functional properties 3.1 Sweetness of fructose 3.2 Fructose solubility and crystallization 3.3 Fructose hygroscopicity and humectancy 3.4 Freezing point 3.5 Fructose and starch functionality in food systems 4 Food sources 4.1 Carbohydrate content of commercial sweeteners ( percent on dry basis ) 4.2 Nutritional information 5 Fructose digestion and absorption in humans 5.1 Capacity and rate of absorption 5.2 Malabsorption 6 Fructose metabolism 6.1 Fructolysis 6.2 Metabolism of fructose to DHAP and glyceraldehyde 6.3 Synthesis of glycogen from DHAP and glyceraldehyde 3 - phosphate 6.4 Synthesis of triglyceride from DHAP and glyceraldehyde 3 - phosphate 7 Potential health effects 7.1 Weight gain 7.2 Cardiometabolic diseases 7.3 Compared with sucrose 8 See also 9 References 10 External links Etymology The word `` fructose '' was coined in 1857 from the Latin for fructus ( fruit ) and the generic chemical suffix for sugars, - ose. It is also called fruit sugar and levulose. Chemical properties Figure 1 : Relationship between the acyclic and the cyclic ( hemiketal ) isomers of fructose D - and L - isomers of fructose ( open - chain form ) Fructose is a 6 - carbon polyhydroxyketone. Crystalline fructose adopts a cyclic six - membered structure owing to the stability of its hemiketal and internal hydrogen - bonding. This form is formally called D - fructopyranose. In solution, fructose exists as an equilibrium mixture of 70 % fructo pyranose and about 22 % fructo furanose, as well as small amounts of three other forms, including the acyclic structure. Reactions Fructose and fermentation Fructose may be anaerobically fermented by yeast or bacteria. Yeast enzymes convert sugar ( glucose, or fructose ) to ethanol and carbon dioxide. The carbon dioxide released during fermentation will remain dissolved in water, where it will reach equilibrium with carbonic acid, unless the fermentation chamber is left open to the air. The dissolved carbon dioxide and carbonic acid produce the carbonation in bottled fermented beverages. Fructose and Maillard reaction Fructose undergoes the Maillard reaction, non-enzymatic browning, with amino acids. Because fructose exists to a greater extent in the open - chain form than does glucose, the initial stages of the Maillard reaction occur more rapidly than with glucose. Therefore, fructose has potential to contribute to changes in food palatability, as well as other nutritional effects, such as excessive browning, volume and tenderness reduction during cake preparation, and formation of mutagenic compounds. Dehydration Fructose readily dehydrates to give hydroxymethylfurfural ( `` HMF '' ). This process, in the future, may become part of a low - cost, carbon - neutral system to produce replacements for petrol and diesel from plants. Physical and functional properties Sweetness of fructose See also : Sweetness § Examples of sweet substances The primary reason that fructose is used commercially in foods and beverages, besides its low cost, is its high relative sweetness. It is the sweetest of all naturally occurring carbohydrates. The relative sweetness of fructose has been reported in the range of 1.2 -- 1.8 times that of sucrose. However, it is the 6 - membered ring form of fructose that is sweeter ; the 5 - membered ring form tastes about the same as usual table sugar. Warming fructose leads to formation of the 5 - membered ring form. Therefore, the relative sweetness decreases with increasing temperature. However it has been observed that the absolute sweetness of fructose is identical at 5 ° C as 50 ° C and thus the relative sweetness to sucrose is not due to anomeric distribution but a decrease in the absolute sweetness of sucrose at lower temperatures. Figure 2 : Relative sweetness of sugars and sweeteners The sweetness of fructose is perceived earlier than that of sucrose or glucose, and the taste sensation reaches a peak ( higher than that of sucrose ) and diminishes more quickly than that of sucrose. Fructose can also enhance other flavors in the system. Fructose exhibits a sweetness synergy effect when used in combination with other sweeteners. The relative sweetness of fructose blended with sucrose, aspartame, or saccharin is perceived to be greater than the sweetness calculated from individual components. Fructose solubility and crystallization Fructose has higher solubility than other sugars as well as other sugar alcohols. Fructose is, therefore, difficult to crystallize from an aqueous solution. Sugar mixes containing fructose, such as candies, are softer than those containing other sugars because of the greater solubility of fructose. Fructose hygroscopicity and humectancy Fructose is quicker to absorb moisture and slower to release it to the environment than sucrose, glucose, or other nutritive sweeteners. Fructose is an excellent humectant and retains moisture for a long period of time even at low relative humidity ( RH ). Therefore, fructose can contribute a more palatable texture, and longer shelf life to the food products in which it is used. Freezing point Fructose has a greater effect on freezing point depression than disaccharides or oligosaccharides, which may protect the integrity of cell walls of fruit by reducing ice crystal formation. However, this characteristic may be undesirable in soft - serve or hard - frozen dairy desserts. Fructose and starch functionality in food Systems Fructose increases starch viscosity more rapidly and achieves a higher final viscosity than sucrose because fructose lowers the temperature required during gelatinizing of starch, causing a greater final viscosity. Although some artificial sweeteners are not suitable for home - baking, many traditional recipes use fructose. Food sources This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. ( December 2017 ) Crystalline fructose Natural sources of fructose include fruits, vegetables ( including sugar cane ), and honey. Fructose is often further concentrated from these sources. The highest dietary sources of fructose, besides pure crystalline fructose, are foods containing table sugar ( sucrose ), high - fructose corn syrup, agave nectar, honey, molasses, maple syrup, fruit and fruit juices, as these have the highest percentages of fructose ( including fructose in sucrose ) per serving compared to other common foods and ingredients. Fructose exists in foods either as a free monosaccharide or bound to glucose as sucrose, a disaccharide. Fructose, glucose, and sucrose may all be present in a food ; however, different foods will have varying levels of each of these three sugars. The sugar contents of common fruits and vegetables are presented in Table 1. In general, in foods that contain free fructose, the ratio of fructose to glucose is approximately 1 : 1 ; that is, foods with fructose usually contain about an equal amount of free glucose. A value that is above 1 indicates a higher proportion of fructose to glucose, and below 1 a lower proportion. Some fruits have larger proportions of fructose to glucose compared to others. For example, apples and pears contain more than twice as much free fructose as glucose, while for apricots the proportion is less than half as much fructose as glucose. Apple and pear juices are of particular interest to pediatricians because the high concentrations of free fructose in these juices can cause diarrhea in children. The cells ( enterocytes ) that line children 's small intestines have less affinity for fructose absorption than for glucose and sucrose. Unabsorbed fructose creates higher osmolarity in the small intestine, which draws water into the gastrointestinal tract, resulting in osmotic diarrhea. This phenomenon is discussed in greater detail in the Health Effects section. Table 1 also shows the amount of sucrose found in common fruits and vegetables. Sugarcane and sugar beet have a high concentration of sucrose, and are used for commercial preparation of pure sucrose. Extracted cane or beet juice is clarified, removing impurities ; and concentrated by removing excess water. The end - product is 99.9 % - pure sucrose. Sucrose - containing sugars include common table white granulated sugar and powdered sugar, as well as brown sugar. Table 1. Sugar content of selected common plant foods ( g / 100g ) Food Item Total Carbohydrate including `` dietary fiber '' Total Sugars Free Fructose Free Glucose Sucrose Fructose / Glucose Ratio Sucrose as a % of Total Sugars Fruits Apple 13.8 10.4 5.9 2.4 2.1 2.0 19.9 Apricot 11.1 9.2 0.9 2.4 5.9 0.7 63.5 Banana 22.8 12.2 4.9 5.0 2.4 1.0 20.0 Fig, dried 63.9 47.9 22.9 24.8 0.9 0.93 0.15 Grapes 18.1 15.5 8.1 7.2 0.2 1.1 Navel orange 12.5 8.5 2.25 2.0 4.3 1.1 50.4 Peach 9.5 8.4 1.5 2.0 4.8 0.9 56.7 Pear 15.5 9.8 6.2 2.8 0.8 2.1 8.0 Pineapple 13.1 9.9 2.1 1.7 6.0 1.1 60.8 Plum 11.4 9.9 3.1 5.1 1.6 0.66 16.2 Vegetables Beet, Red 9.6 6.8 0.1 0.1 6.5 1.0 96.2 Carrot 9.6 4.7 0.6 0.6 3.6 1.0 77 Red Pepper, Sweet 6.0 4.2 2.3 1.9 0.0 0.0 Onion, Sweet 7.6 5.0 2.0 2.3 0.7 0.9 14.3 Sweet Potato 20.1 4.2 0.7 1.0 2.5 0.9 60.3 Yam 27.9 0.5 tr tr tr na tr Sugar Cane 13 -- 18 0.2 -- 1.0 0.2 -- 1.0 11 -- 16 1.0 high Sugar Beet 17 -- 18 0.1 -- 0.5 0.1 -- 0.5 16 -- 17 1.0 high Grains Corn, Sweet 19.0 6.2 1.9 3.4 0.9 0.61 15.0 ^ A The carbohydrate figure is calculated in the USDA database and does not always correspond to the sum of the sugars, the starch, and the `` dietary fiber ''. All data with a unit of g ( gram ) are based on 100 g of a food item. The fructose / glucose ratio is calculated by dividing the sum of free fructose plus half sucrose by the sum of free glucose plus half sucrose. Fructose is also found in the manufactured sweetener, high - fructose corn syrup ( HFCS ), which is produced by treating corn syrup with enzymes, converting glucose into fructose. The common designations for fructose content, HFCS - 42 and HFCS - 55, indicate the percentage of fructose present in HFCS. HFCS - 55 is commonly used as a sweetener for soft drinks, whereas HFCS - 42 is used to sweeten processed foods, breakfast cereals, bakery foods, and some soft drinks. Carbohydrate content of commercial sweeteners ( percent on dry basis ) Sugar Fructose Glucose Sucrose ( Fructose + Glucose ) Other sugars Granulated sugar 0 0 100 0 Caramel 97 HFCS - 42 42 53 0 5 HFCS - 55 55 41 0 HFCS - 90 90 5 0 5 Honey 50 44 5 Maple syrup 95 0 Molasses 23 21 53 Tapioca Syrup 55 45 0 0 Corn syrup 0 35 0 0 Data obtained from Kretchmer, N. & Hollenbeck, CB ( 1991 ). Sugars and Sweeteners, Boca Raton, FL : CRC Press, Inc. for HFCS, and USDA for fruits and vegetables and the other refined sugars. Cane and beet sugars have been used as the major sweetener in food manufacturing for centuries. However, with the development of HFCS, a significant shift occurred in the type of sweetener consumption in certain countries, particularly the United States. Contrary to the popular belief, however, with the increase of HFCS consumption, the total fructose intake relative to the total glucose intake has not dramatically changed. Granulated sugar is 99.9 % - pure sucrose, which means that it has equal ratio of fructose to glucose. The most commonly used forms of HFCS, HFCS - 42, and HFCS - 55, have a roughly equal ratio of fructose to glucose, with minor differences. HFCS has simply replaced sucrose as a sweetener. Therefore, despite the changes in the sweetener consumption, the ratio of glucose to fructose intake has remained relatively constant. Figure 3 : Adjusted consumption of refined sugar per capita in the US Nutritional information Providing 368 kcal per 100 grams of dry powder ( table ), fructose has 95 % the caloric value of sucrose by weight. Fructose powder is 100 % carbohydrates and supplies no nutrients in significant content ( table ). Fructose, dry powdered Nutritional value per 100 g ( 3.5 oz ) Energy 368 kcal ( 1,540 kJ ) Carbohydrates 100 g Fat 0 g Protein 0 g Minerals Calcium ( 0 % ) 0 mg Iron ( 1 % ) 0.1 mg Phosphorus ( 0 % ) 0 mg Potassium ( 0 % ) 0 mg Sodium ( 1 % ) 12 mg Full Link to USDA Database entry Units μg = micrograms mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source : USDA Nutrient Database Fructose digestion and absorption in humans Figure 4 : Hydrolysis of sucrose to glucose and fructose by sucrase Figure 5 : Intestinal sugar transport proteins Fructose exists in foods either as a monosaccharide ( free fructose ) or as a unit of a disaccharide ( sucrose ). Free fructose is absorbed directly by the intestine. When fructose is consumed in the form of sucrose, it is digested ( broken down ) and then absorbed as free fructose. As sucrose comes into contact with the membrane of the small intestine, the enzyme sucrase catalyzes the cleavage of sucrose to yield one glucose unit and one fructose unit, which are then each absorbed. After absorption, it enters the hepatic portal vein and is directed toward the liver. The mechanism of fructose absorption in the small intestine is not completely understood. Some evidence suggests active transport, because fructose uptake has been shown to occur against a concentration gradient. However, the majority of research supports the claim that fructose absorption occurs on the mucosal membrane via facilitated transport involving GLUT5 transport proteins. Since the concentration of fructose is higher in the lumen, fructose is able to flow down a concentration gradient into the enterocytes, assisted by transport proteins. Fructose may be transported out of the enterocyte across the basolateral membrane by either GLUT2 or GLUT5, although the GLUT2 transporter has a greater capacity for transporting fructose, and, therefore, the majority of fructose is transported out of the enterocyte through GLUT2. Capacity and rate of absorption The absorption capacity for fructose in monosaccharide form ranges from less than 5 g to 50 g ( per individual serving ) and adapts with changes in dietary fructose intake. Studies show the greatest absorption rate occurs when glucose and fructose are administered in equal quantities. When fructose is ingested as part of the disaccharide sucrose, absorption capacity is much higher because fructose exists in a 1 : 1 ratio with glucose. It appears that the GLUT5 transfer rate may be saturated at low levels, and absorption is increased through joint absorption with glucose. One proposed mechanism for this phenomenon is a glucose - dependent cotransport of fructose. In addition, fructose transfer activity increases with dietary fructose intake. The presence of fructose in the lumen causes increased mRNA transcription of GLUT5, leading to increased transport proteins. High - fructose diets ( > 2.4 g / kg body wt ) increase transport proteins within three days of intake. Malabsorption Main article : Fructose malabsorption Several studies have measured the intestinal absorption of fructose using the hydrogen breath test. These studies indicate that fructose is not completely absorbed in the small intestine. When fructose is not absorbed in the small intestine, it is transported into the large intestine, where it is fermented by the colonic flora. Hydrogen is produced during the fermentation process and dissolves into the blood of the portal vein. This hydrogen is transported to the lungs, where it is exchanged across the lungs and is measurable by the hydrogen breath test. The colonic flora also produces carbon dioxide, short - chain fatty acids, organic acids, and trace gases in the presence of unabsorbed fructose. The presence of gases and organic acids in the large intestine causes gastrointestinal symptoms such as bloating, diarrhea, flatulence, and gastrointestial pain Exercise immediately after consumption can exacerbate these symptoms by decreasing transit time in the small intestine, resulting in a greater amount of fructose emptied into the large intestine. Fructose metabolism All three dietary monosaccharides are transported into the liver by the GLUT2 transporter. Fructose and galactose are phosphorylated in the liver by fructokinase ( K = 0.5 mM ) and galactokinase ( K = 0.8 mM ). By contrast, glucose tends to pass through the liver ( K of hepatic glucokinase = 10 mM ) and can be metabolised anywhere in the body. Uptake of fructose by the liver is not regulated by insulin. However, insulin is capable of increasing the abundance and functional activity of GLUT5 in skeletal muscle cells. Fructolysis Main article : Fructolysis The initial catabolism of fructose is sometimes referred to as fructolysis, in analogy with glycolysis, the catabolism of glucose. In fructolysis, the enzyme fructokinase initially produces fructose 1 - phosphate, which is split by aldolase B to produce the trioses dihydroxyacetone phosphate ( DHAP ) and glyceraldehyde ( 1 ). Unlike glycolysis, in fructolysis the triose glyceraldehyde lacks a phosphate group. A third enzyme, triokinase, is therefore required to phosphorylate glyceraldehyde, producing glyceraldehyde 3 - phosphate. The resulting trioses are identical to those obtained in glycolysis and can enter the gluconeogenic pathway for glucose or glycogen synthesis, or be further catabolized through the lower glycolytic pathway to pyruvate. Metabolism of fructose to DHAP and glyceraldehyde The first step in the metabolism of fructose is the phosphorylation of fructose to fructose 1 - phosphate by fructokinase, thus trapping fructose for metabolism in the liver. Fructose 1 - phosphate then undergoes hydrolysis by aldolase B to form DHAP and glyceraldehydes ; DHAP can either be isomerized to glyceraldehyde 3 - phosphate by triosephosphate isomerase or undergo reduction to glycerol 3 - phosphate by glycerol 3 - phosphate dehydrogenase. The glyceraldehyde produced may also be converted to glyceraldehyde 3 - phosphate by glyceraldehyde kinase or further converted to glycerol 3 - phosphate by glycerol 3 - phosphate dehydrogenase. The metabolism of fructose at this point yields intermediates in the gluconeogenic pathway leading to glycogen synthesis as well as fatty acid and triglyceride synthesis. Synthesis of glycogen from DHAP and glyceraldehyde 3 - phosphate The resultant glyceraldehyde formed by aldolase B then undergoes phosphorylation to glyceraldehyde 3 - phosphate. Increased concentrations of DHAP and glyceraldehyde 3 - phosphate in the liver drive the gluconeogenic pathway toward glucose and subsequent glycogen synthesis. It appears that fructose is a better substrate for glycogen synthesis than glucose and that glycogen replenishment takes precedence over triglyceride formation. Once liver glycogen is replenished, the intermediates of fructose metabolism are primarily directed toward triglyceride synthesis. Figure 6 : Metabolic conversion of fructose to glycogen in the liver Synthesis of triglyceride from DHAP and glyceraldehyde 3 - phosphate Carbons from dietary fructose are found in both the free fatty acid and glycerol moieties of plasma triglycerides. High fructose consumption can lead to excess pyruvate production, causing a buildup of Krebs cycle intermediates. Accumulated citrate can be transported from the mitochondria into the cytosol of hepatocytes, converted to acetyl CoA by citrate lyase and directed toward fatty acid synthesis. In addition, DHAP can be converted to glycerol 3 - phosphate, providing the glycerol backbone for the triglyceride molecule. Triglycerides are incorporated into very - low - density lipoproteins ( VLDL ), which are released from the liver destined toward peripheral tissues for storage in both fat and muscle cells. Figure 7 : Metabolic conversion of fructose to triglyceride in the liver Potential Health effects Weight gain In a meta - analysis of clinical trials with controlled feeding -- where test subjects were fed a fixed amount of energy rather than being allowed to choose the amount they ate -- fructose was not an independent factor for weight gain ; however, fructose consumption was associated with weight gain when the fructose provided excess calories. Cardiometabolic diseases An expert panel of the European Food Safety Authority concluded that fructose is preferred in food and beverage manufacturing to replace sucrose and glucose due to the lower effect of fructose on blood glucose levels following a meal. However, as a common sweetening agent for foods and beverages, fructose has been associated with increased risk of obesity, diabetes, and cardiovascular disorders that are part of metabolic syndrome. Clinical research has provided no or only limited direct evidence that fructose itself is associated with elevated LDL cholesterol and triglycerides leading to metabolic syndrome, but rather indicates that excessive consumption of sugar - sweetened foods and beverages, and the concurrent increase in calorie intake, underlies metabolic syndrome. Similarly, increased consumption of sweetened foods and beverages raises risk of cardiovascular disease, including hypertension, but there is no direct cause and effect relationship in humans showing that fructose is the causative factor. Compared with sucrose Fructose is often recommended for diabetics because it does not trigger the production of insulin by pancreatic β cells, probably because β cells have low levels of GLUT5, For a 50 gram reference amount, fructose has a glycemic index of 23, compared with 100 for glucose and 60 for sucrose. Fructose is also 73 % sweeter than sucrose at room temperature, allowing diabetics to use less of it per serving. Fructose consumed before a meal may reduce the glycemic response of the meal. Fructose - sweetened food and beverage products cause less of a rise in blood glucose levels than do those manufactured with sucrose or glucose. 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Archived from the original on 2008 - 10 - 06. External links Fructose and galactose metabolic intermediates Fructose Fructose - 1 - phosphate → DHAP / Glyceraldehyde → Glyceraldehyde 3 - phosphate Galactose Galactose - 1 - phosphate → Glucose 1 - phosphate → Glucose 6 - phosphate → Fructose 6 - phosphate Uridine diphosphate galactose Uridine diphosphate glucose Galactitol Iditol Mannose Mannose - 6 - phosphate → Fructose 6 - phosphate Inborn error of carbohydrate metabolism : monosaccharide metabolism disorders ( E73 -- E74, 271 ) Including glycogen storage diseases ( GSD ) Sucrose, transport ( extracellular ) Disaccharide catabolism Congenital alactasia Sucrose intolerance Monosaccharide transport Glucose - galactose malabsorption Inborn errors of renal tubular transport ( Renal glycosuria ) Fructose malabsorption Hexose → glucose Monosaccharide catabolism Fructose : Essential fructosuria Fructose intolerance Galactose / galactosemia : GALK deficiency GALT deficiency / GALE deficiency Glucose ⇄ glycogen Glycogenesis GSD type 0 ( glycogen synthase deficiency ) GSD type IV ( Andersen 's disease, branching enzyme deficiency ) Adult polyglucosan body disease ( APBD ) Glycogenolysis Extralysosomal : GSD type III ( Cori 's disease, debranching enzyme deficiency ) GSD type VI ( Hers ' disease, liver glycogen phosphorylase deficiency ) GSD type V ( McArdle 's disease, myophosphorylase deficiency ) GSD type IX ( phosphorylase kinase deficiency ) Lysosomal ( LSD ) : GSD type II ( Pompe 's disease, glucosidase deficiency ) Glucose ⇄ CAC Glycolysis MODY 2 / HHF3 GSD type VII ( Tarui 's disease, phosphofructokinase deficiency ) Triosephosphate isomerase deficiency Pyruvate kinase deficiency Gluconeogenesis PCD Fructose bisphosphatase deficiency GSD type I ( von Gierke 's disease, glucose 6 - phosphatase deficiency ) Pentose phosphate pathway Glucose - 6 - phosphate dehydrogenase deficiency Transaldolase deficiency 6 - phosphogluconate dehydrogenase deficiency Other Hyperoxaluria Primary hyperoxaluria Pentosuria Aldolase A deficiency Metabolism : carbohydrate metabolism fructose and galactose enzymes Fructose / Fructolysis Hepatic fructokinase Aldolase B Triokinase Sorbitol Sorbitol dehydrogenase Aldose reductase Galactose / Galactolysis Galactokinase Galactose - 1 - phosphate uridylyltransferase / UDP - glucose 4 - epimerase Aldose reductase Lactose Lactose synthase Lactase Mannose Mannose phosphate isomerase Types of carbohydrates General Aldose Ketose Furanose Pyranose Geometry Anomer Cyclohexane conformation Mutarotation Monosaccharides Dioses Aldodiose Glycolaldehyde Trioses Aldotriose Glyceraldehyde Ketotriose Dihydroxyacetone Tetroses Aldotetroses Erythrose Threose Ketotetrose Erythrulose Pentoses Aldopentoses Arabinose Lyxose Ribose Xylose Ketopentoses Ribulose Xylulose Deoxy sugars Deoxyribose Hexoses Aldohexoses Allose Altrose Galactose Glucose Gulose Idose Mannose Talose Ketohexoses Fructose Psicose Sorbose Tagatose Deoxy sugars Fucose Fuculose Rhamnose Heptoses Ketoheptoses Mannoheptulose Sedoheptulose Above 7 Octoses Nonoses Neuraminic acid Multiple Disaccharides Cellobiose Isomaltose Isomaltulose Lactose Lactulose Maltose Sucrose Trehalose Turanose Trisaccharides Maltotriose Melezitose Raffinose Tetrasaccharides Stachyose Other oligosaccharides Acarbose Fructooligosaccharide ( FOS ) Galactooligosaccharide ( GOS ) Isomaltooligosaccharide ( IMO ) Maltodextrin Mannan - oligosaccharides ( MOS ) Polysaccharides Beta - glucan Oat beta - glucan Lentinan Sizofiran Zymosan Cellulose Chitin Chitosan Dextrin / Dextran Fructose / Fructan Inulin Galactose / Galactan Glucose / Glucan Glycogen Hemicellulose Levan beta 2 → 6 Lignin Mannan Pectin Starch Amylopectin Amylose Xanthan gum Sugar ( as food commodity ) List of sugars and sugar products Chemistry Fructose Galactose Glucose Lactose Maltose Sucrose Trehalose Xylose Monosaccharide Disaccharide Free sugar Reducing sugar Sources Sugar beet Sugarcane Agave nectar Birch Coconut Date Honeydew Maple Palm Products Syrups Candi sugar Cheong Maesil - cheong Mogwa - cheong Yuja - cheong Corn syrup Glucose syrup Golden syrup High - fructose corn syrup High - maltose corn syrup Honey Inverted sugar syrup Kuromitsu Maple syrup Molasses Pine honey Steen 's cane syrup Treacle Solid forms Brown Peen tong Chancaca Crystalline fructose Gelling Gula melaka Jaggery Misri Mizuame Molasses sugar Muscovado Nib Non-centrifugal cane sugar Panela Plantation Reserve Powdered Preserving Rock candy Sucanat Sugar candy Barley sugar Butterscotch Candy Hard Toffee Sugar glass Sugarloaf Wasanbon Other forms Caramel Cotton candy floss Maple sugar foods Rum Sugar alcohol Sugar confectionery Sugarcane juice Tuzemák Unrefined sweeteners Industry Production Boilery Plantation Casa grande Refinery Sugar bush Sugar cane mill Engenho Batey Zafra By region ( current ) Cuba Caribbean Philippines Sri Lanka U.S. Sugar Program By region ( historical ) Danish West Indies Fiji Hawaii History Amelioration Act 1798 Blackbirding Colonial molasses trade Demerara rebellion of 1823 Holing cane Molasses Act Reciprocity Treaty of 1875 Slavery in the British and French Caribbean Sugar Act Sugar Duties Act 1846 Sugar Intervention Taiwan Sugar Railways Triangular trade Culture Crop over Sugar house Sugaring Sugar nips Sugar packet Sucrology Sugar people Sugar tit Sugar sculpture Treacle mine Related Added sugar Australian Aboriginal sweet foods Bagasse Barley malt syrup Brown rice syrup Cane knife Flavored syrup Fruit syrup Date honey Grape Jallab Health effects Nectar Sugar addiction Sugars in wine Residual sugar Sugar substitute Sweetened beverage Sweetener Sweetness Vinasse Yacón syrup Production GND : 4155521 - 1 NDL : 01214659 Retrieved from `` https://en.wikipedia.org/w/index.php?title=Fructose&oldid=838075082 '' Categories : Ketohexoses Nutrition Sugar substitutes Hidden categories : Webarchive template wayback links Articles without InChI source ECHA InfoCard ID from Wikidata Articles containing unverified chemical infoboxes Chembox image size set Articles needing additional references from December 2017 All articles needing additional references All articles with unsourced statements Articles with unsourced statements from December 2010 Wikipedia articles with GND identifiers Talk Contents About Wikipedia Afrikaans Asturianu تۆرکجه বাংলা Беларуская Беларуская ( тарашкевіца ) ‎ Български Bosanski Català Čeština Dansk Deutsch Eesti Ελληνικά Español Esperanto Euskara فارسی Français Frysk Galego 한국어 Հայերեն Hrvatski Bahasa Indonesia Italiano עברית Қазақша Kurdî ລາວ Latina Latviešu Lëtzebuergesch Lietuvių Magyar Македонски Malagasy Bahasa Melayu Nederlands 日本 語 Norsk Norsk nynorsk Occitan Polski Português Română Runa Simi Русский Scots Shqip Simple English Slovenčina Slovenščina Српски / srpski Srpskohrvatski / српскохрватски Suomi Svenska Tagalog தமிழ் Татарча / tatarça ไทย Тоҷикӣ Türkçe Українська اردو Tiếng Việt Winaray 粵語 中文 61 more Edit links This page was last edited on 24 April 2018, at 19 : 30. 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Question: where does the sweetness of fruit come from
Answer: Fructose; Fructose; Fructose; Fructose; Fructose, or fruit sugar