Fructose, or fruits sugar, is a ketogenic monosaccharide found in many plants that is often combined with glucose to form the disaccharide sucrose. It is one of three dietary monosaccharides, along with glucose and galactose, that are absorbed directly into the blood during digestion.
Sources of fructose
Natural sources of fructose include fruits, vegetables (including sugarcane), and honey. Fructose is usually concentrated in these sources, and is also found in high amounts in table sugar (sucrose), high-fructose corn syrup, aloe vera nectar, honey, molasses, maple syrup, fruits, and fruit juices, as they contain the highest percentages per serving compared to other common foods and ingredients. And Fructose is present in foods either as a free monosaccharide or as a disaccharide bound to glucose, such as sucrose. Fructose, glucose, and sucrose may be present in foods, however, สมัคร UFABET วันนี้ รับเครดิตฟรีสำหรับสมาชิกใหม่ different foods contain varying levels of all three sugars.
Many vegetables and fruits contain high amounts of fructose, glucose and sucrose.
The sweetness of fructose
The main reason fructose is used commercially in foods and beverages, apart from its low cost, is its high relative sweetness. It is the sweetest of all naturally occurring carbohydrates. Its relative sweetness has been reported to be in the range of 1.2–1.8 times that of sucrose. The sweetness of this sugar is perceived more quickly than that of sucrose or glucose, and the taste sensation reaches its peak (higher than that of sucrose).