Fructose, sugar, easily assimilated

History of fructose.
Fructose metabolism


For centuries it was the honey first and then the sugar cane juice which dominated the market for natural sweeteners, but in the seventeenth century began to be born an interest in the chemistry of sugars, and by 1972 the Russia-Germany scientific Lowitz, isolating the glucose from a sugar solution from cane juice, was found with other more difficult to crystallize sugar was probably fructose. It was not until 1847 when Dubrunfaut managed to isolate for purification, and in the same year Bouchard managed to obtain a highly left-handed sugar, fructose.
However, the industrial production of synthetic fructose or levulose was not launched until Herzfeld (1854-1928). However, industrial-scale production of fructose does not begin until the end of the Second World War by the German company Boehringer Manheim, which in 1971 introduced a new and more rational manufacturing process, from sucrose, dividing into its component pro fructose and dextrose methods in physical chemistry.
Fructose or levulose is one of the most interesting components of the field of sugars. It is the most readily soluble in all them and the more sweeter (1,2 - 1.9 times the sweetness of sucrose), allowing use in reducing dietary carbohydrate ingestion in the cases of obesity.
The physiological reactivity of fructose a sugar makes it biologically active. It is rapidly metabolized in the liver by an endogenous enzyme system by fructokinasa without insulin. This allows its nutritional value is used by the body even in cases where the metabolism of carbohydrates in the blood is abnormal, why it is an important component of diets for diabetes and for patients with liver disease, biliary and even the heart.
Dietary applications have arisen as a result of its application to clinical treatment, in which field he still has a very defined, particularly for its ease parental route of administration.
Its use in diets low in calorie sweet foods can enjoy the same properties as traditional palate, and to not require insulin for metabolism is naturally suppresses the sensation of hunger.

Bibliography:
A.E. ENDER


*Automatic Translation