• 1. Quantification of carbohydrates in human serum using gas chromatography–mass spectrometry with the stable isotope-labeled internal standard method
  Ming-Jia Zhang,Jin-Hui Zhao,Ying-Shu Tang,Fan-Yu Meng,Si-Qi Gao,Su Han,Shao-Ying Hou,Li-Yan Liu New J. Chem. 2022 46 11357
• 2. Probing the effects of fructose concentration on the evolution of humins during fructose dehydration
  Yexin Hu,Hui Li,Ping Hu,Linzhen Li,Di Wu,Zhidan Xue,Liangfang Zhu,Changwei Hu React. Chem. Eng. 2023 8 175
• 3. Fructose production via extraction-assisted isomerization of glucose catalyzed by phosphates
  Irina Delidovich,Regina Palkovits Green Chem. 2016 18 5822

• Solvents and Organic Chemicals Organic Compounds Organic oxygen compounds Organooxygen compounds Carbohydrates and carbohydrate conjugates Glycosyl compounds

Comprehensive Guide to D-Fructose (CAS No. 108311-21-3): Properties, Applications, and Health Insights

D-Fructose, also known as fruit sugar, is a naturally occurring monosaccharide with the CAS number 108311-21-3. It is a key component in many dietary sugars and is widely used in the food and beverage industry. This article delves into the chemical properties, industrial applications, and health implications of D-Fructose, addressing common queries such as "Is D-Fructose healthier than sucrose?" and "How is D-Fructose metabolized?"—topics frequently searched by health-conscious consumers and researchers alike.

The molecular structure of D-Fructose (C₆H₁₂O₆) distinguishes it from other sugars like glucose and sucrose. Its ketonic functional group and high solubility make it a preferred sweetener in low-calorie products. Recent trends highlight growing interest in "low-glycemic sweeteners," positioning D-Fructose as a viable alternative due to its slower absorption rate. However, debates around "fructose intolerance" and "metabolic syndrome" underscore the need for balanced consumption.

In the food industry, D-Fructose is prized for its enhanced sweetness (1.7 times sweeter than sucrose) and humectant properties, which improve product shelf life. It is a staple in "keto-friendly sweeteners" and "sports nutrition products," catering to fitness enthusiasts. Meanwhile, its role in "Maillard reaction"—a chemical process critical for flavor development—makes it indispensable in baked goods and caramelized foods.

Health discussions often revolve around "D-Fructose vs. high-fructose corn syrup (HFCS)," a hot topic in nutritional science. Unlike HFCS, pure D-Fructose is metabolized directly in the liver, raising questions about its link to "non-alcoholic fatty liver disease (NAFLD)." Studies suggest moderation is key, aligning with searches for "safe fructose intake levels." Additionally, its low glycemic index (GI) appeals to diabetics, though medical advice remains context-specific.

From a sustainability perspective, D-Fructose derived from "non-GMO corn" or "agro-industrial byproducts" is gaining traction, reflecting eco-conscious consumer demands. Innovations like "enzymatic isomerization" to produce D-Fructose from glucose also reduce energy costs, a focus area for "green chemistry" advocates.

In summary, D-Fructose (CAS 108311-21-3) bridges culinary science and health discourse. Whether addressing "natural sweetener alternatives" or "fructose metabolism pathways," its multifaceted profile ensures relevance in both academic and public spheres. Future research may further clarify its role in personalized nutrition, a trending niche in the "functional foods" market.

• 791810-94-1(2,3,3,4(2H)-Furantetrol,dihydro-2-methyl-, (2R,4S)-)
• 40461-86-7(b-D-Tagatofuranose (9CI))
• 41847-02-3(beta-L-Sorbofuranose)
• 308066-66-2(FRUCTOOLIGOSACCHARIDES)
• 41847-03-4(alpha-D-Sorbofuranose)
• 10489-79-9(a-D-Fructofuranose)
• 131064-69-2(a-D-erythro-2-Pentulofuranose)
• 7558-89-6(2-Pentulose(9CI))
• 30237-26-4(Fructose)
• 10247-46-8(D-Fructofuranose)