Fructose

Gefahreninformationscode (GHS)

• Bildanzeige (GHS)

  

• Alarmwort

  Warnung

• Gefahrenhinweise

  H315：Verursacht Hautreizungen.

  H319：Verursacht schwere Augenreizung.

  H335：Kann die Atemwege reizen.

• Sicherheit

  P261：Einatmen von Staub vermeiden.

  P271：Nur im Freien oder in gut belüfteten Räumen verwenden.

  P280：Schutzhandschuhe/Schutzkleidung/Augenschutz tragen.

D(-)-Fructose Chemische Eigenschaften,Einsatz,Produktion Methoden

• ERSCHEINUNGSBILD

  WEISSE KRISTALLE ODER PULVER.

• PHYSIKALISCHE GEFAHREN

  Staubexplosion der pulverisierten oder granulierten Substanz in Gemischen mit Luft möglich.

• CHEMISCHE GEFAHREN

  Reagiert mit starken Oxidationsmitteln unter Feuer- und Explosionsgefahr.

• ARBEITSPLATZGRENZWERTE

  TLV nicht festgelegt (ACGIH 2005).
  MAK nicht festgelegt (DFG 2005).
  

• INHALATIONSGEFAHREN

  Eine belästigende Partikelkonzentration in der Luft kann beim Dispergieren schnell erreicht werden, besonders als Pulver.

• WIRKUNGEN BEI KURZZEITEXPOSITION

  WIRKUNGEN BEI KURZZEITEXPOSITION:
  Reizt möglicherweise mechanisch.

• LECKAGE

  Verschüttetes Material in Behältern sammeln; falls erforderlich durch Anfeuchten Staubentwicklung verhindern. Persönliche Schutzausrüstung: Atemschutzgerät, P1-Filter für inerte Partikel.

• R-Sätze Betriebsanweisung:

  R34:Verursacht Verätzungen.

• S-Sätze Betriebsanweisung:

  S24/25:Berührung mit den Augen und der Haut vermeiden.
  S45:Bei Unfall oder Unwohlsein sofort Arzt zuziehen (wenn möglich, dieses Etikett vorzeigen).
  S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
  S27:Beschmutzte, getränkte Kleidung sofort ausziehen.
  S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.

• Chemische Eigenschaften

  Fructose occurs as odorless, colorless crystals or a white crystalline powder with a very sweet taste.

• Chemische Eigenschaften

  White Cyrstalline Solid

• Originator

  Levugen,Baxter,US,1953

• History

  Despite this ubiquity, fructose remained a noncommercial product until the 1980s because of the expense involved in its isolation and the care required for its handling. The development of technologies for preparing fructose from glucose in the isomerized mixture led to a greater availability of pure, crystalline fructose in the 1970s. However, the price for pure fructose was high enough in 1981 that the product was not competitive with sucrose and corn syrups as a commercial sweetener. With the entry of corn wet-milling companies into the crystalline fructose market in the late 1980s, raw material economies and enlarged manufacturing scale led to a nearly 10-fold production increase within a five-year period, making fructose prices competitive with other sweeteners for specific applications.

• Verwenden

  D-Fructose occurs in a large number of fruits, honey, and as the sole sugar in bull and human semen

• Verwenden

  Fructose is a sweetener that is a monosaccharide found naturally in fresh fruit and honey. It is obtained by the inversion of sucrose by means of the enzyme invertase and by the isomerization of corn syrup. It is 130–180 in sweetness range as compared to sucrose at 100 and is very water soluble. It is used in baked goods because it reacts with amino acids to produce a browning reaction. It is used as a nutritive sweetener in low-calorie beverages. It is also termed levulose and fruit sugar.

• Verwenden

  fructose is a naturally occurring sugar in fruits and honey. It has moisture-binding and skin-softening properties.

• Definition

  A sugar found in fruit juices, honey, and cane sugar. It is a ketohexose, existing in a pyranose form when free. In combination (e.g. in sucrose) it exists in the furanose form.

• Vorbereitung Methode

  Fructose, a monosaccharide sugar, occurs naturally in honey and a large number of fruits. It may be prepared from inulin, dextrose, or sucrose by a number of methods. Commercially, fructose is mainly manufactured by crystallization from high-fructose syrup derived from hydrolyzed and isomerized cereal starch or cane and beet sugar.

• Manufacturing Process

  200 gal of medium containing 2% sucrose, 2% corn steep liquor solids, 0.1% potassium dihydrogen phosphate, and traces of mineral salts, was inoculated with Leuconostoc mesenteroides NRRL B-512 and incubated at 25°C. During growth, alkali was added automatically as needed to maintain the pH between 6.6 and 7.0. Fermentation was completed in 11 hours and the culture was immediately adjusted to pH 5 to maintain enzyme stability. Bacterial cells were removed by filtration and yielded a culture filtrate containing 40 dextransucrase units per ml, where one unit is the amount of dextransucrase which will convert 1 mg of sucrose to dextran, as determined by the amount of fructose liberated, measured as reducing power in 1 hour.
  10 gal of the above culture filtrate was diluted to 40 gal with water, 33.3 lb of sucrose was added to give a 10% solution, and toluene was added as a preservative. Dextran synthesis was complete before 22 hours, and dextran was harvested at 24 hours by the addition of alcohol to be 40% on a volume basis.
  The alcoholic supernatant liquor obtained was evaporated to recover the alcohol and yielded a thick syrup, rich in fructose. Analysis showed the syrup to contain 50.1% of reducing sugar, calculated as monosaccharide and to have an optical rotation equivalent to 35.1% fructose. The percentages are expressed on a weight/volume basis, and reducing power was determined by the method of Somogyi, Jour. Biol. Chem. 160, 61 (1945). A portion (4.3 liters) of the syrup was cooled to 3°C. One-tenth of this volume was treated by slow regular addition, with rapid stirring, of a 6-fold volume of cold 20% calcium oxide suspension. A second portion was treated in the same manner, and this process was continued until the entire volume of crude fructose syrup had been utilized. The reaction mixture became thick with a white sediment containing a profusion of microscopic needlelike crystals of calcium levulate. Stirring was continued for 2 hours.
  The calcium levulate precipitate was separated from the reaction mixture by filtration and washed with cold water. The precipitate was suspended in water to give a thick slurry, and solid carbon dioxide added until the solution was colorless to phenolphthalein. A heavy precipitate of calcium carbonate was now present and free fructose remained in the solution. The calcium carbonate precipitate was removed by filtration, and the filtered solution was found to contain 1,436 g of fructose as determined by optical rotation. A small amount of calcium bicarbonate was present as an impurity in solution and was removed by the addition of oxalic acid solution until a test for both calcium and oxalic acid was negative. The insoluble calcium oxalate precipitate was removed by filtration.
  The fructose solution was decolorized by treatment with activated charcoal and concentrated under vacuum to a thick syrup. Two volumes of hot 95% ethyl alcohol were added, and the solution was heated to a boil and filtered to remove a small amount of insoluble material. After cooling, three volumes of ethyl ether were added, and the solution was allowed to stand overnight in the refrigerator. Fructose separated from the solution as a thick syrup and was separated from the supernatant liquid by decantation. The syrup was seeded with fructose crystals and after standing in the cold for 4 days, became a crystalline mass of fructose. The yield of dry fructose was 928 g. Additional recoverable quantities of fructose are present in the crystallization mother liquor. In continuous operation this mother liquor may be recycled for addition to subsequent quantities of fructose syrup and the combined liquors crystallized as in the foregoing example.

• Therapeutic Function

  Fluid replenisher, Pharmaceutic aid

• Allgemeine Beschreibung

  Fructose is a monosaccharide. It is present in fruits and vegetables. Fructose is the major carbohydrate in the diet. It binds with glucose to form sucrose. Excessive intake of fructose is associated with obesity, type 2 diabetes and cardiovascular disease.

• Pharmazeutische Anwendungen

  Fructose is used in tablets, syrups, and solutions as a flavoring and sweetening agent.
  The sweetness-response profile of fructose is perceived in the mouth more rapidly than that of sucrose and dextrose, which may account for the ability of fructose to enhance syrup or tablet fruit flavors and mask certain unpleasant vitamin or mineral ‘off-flavors’.
  The increased solubility of fructose in comparison to sucrose is advantageous in syrup or solution formulations that must be refrigerated, since settling or crystallization of ingredients is retarded. Similarly, the greater solubility and hygroscopicity of fructose over sucrose and dextrose helps to avoid ‘cap-locking’ (sugar crystallization around the bottle cap) in elixir preparations. Fructose also has greater solubility in ethanol (95%) and is therefore used to sweeten alcoholic formulations.
  The water activity of a sweetener influences product microbial stability and freshness. Fructose has a lower water activity and a higher osmotic pressure than sucrose. Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability. It may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation.
  Fructose is sweeter than the sugar alcohols mannitol and sorbitol, which are commonly used as tableting excipients. Although fructose is effective at masking unpleasant flavors in tablet formulations, tablets of satisfactory hardness and friability can only be produced by direct compression if tablet presses are operated at relatively slow speeds. However, by the combination of crystalline fructose with tablet-grade sorbitol in a 3 : 1 ratio, satisfactory direct-compression characteristics can be achieved. A directly compressible grade of fructose, containing a small amount of starch (Advantose FS 95, SPI Pharma) is also commercially available. Pregranulation of fructose with 3.5% povidone also produces a satisfactory tablet excipient.(1) The added sweetness of fructose may also be used to advantage by coating the surface of chewable tablets, lozenges, or medicinal gums with powdered fructose.
  The coprecipitation of fructose with hydrophobic drugs such as digoxin has been shown to enhance the dissolution profile of such drugs. Fructose apparently acts as a water-soluble carrier upon coprecipitation, thereby allowing hydrophobic drugs to be more readily wetted.

• Biochem/physiol Actions

  D-(?)-Fructose can enhance mood and gastrointestinal disturbances in fructose malabsorbers. It also possess metabolic and endocrine impact that shows that increased consumption of fructose is a contributing factor in the development of obesity and the accompanying metabolic abnormalities observed in the insulin resistance syndrome.

• Sicherheit(Safety)

  Although it is absorbed more slowly than dextrose from the gastrointestinal tract, fructose is metabolized more rapidly. Metabolism of fructose occurs mainly in the liver, where it is converted partially to dextrose and the metabolites lactic acid and pyruvic acid. Entry into the liver and subsequent phosphorylation is insulinindependent. Further metabolism occurs by way of a variety of metabolic pathways. In healthy and well regulated diabetics, glycogenesis (glucose stored as glycogen) predominates.
  Excessive oral fructose consumption (>75 g daily) in the absence of dietary dextrose in any form (e.g. sucrose, starch, dextrin, etc.) may cause malabsorption in susceptible individuals, which may result in flatulence, abdominal pain, and diarrhea. Except in patients with hereditary fructose intolerance, there is no evidence to indicate that oral fructose intake at current levels is a risk factor in any particular disease, other than dental caries.

• Lager

  Fructose is hygroscopic and absorbs significant amounts of moisture at relative humidities greater than 60%. Goods stored in the original sealed packaging at temperatures below 25°C and a relative humidity of less than 60% can be expected to retain stability for at least 12 months.
  Aqueous solutions are most stable at pH 3–4 and temperatures of 4–70°C; they may be sterilized by autoclaving.

• läuterung methode

  Dissolve D(-)-fructose in an equal weight of water (charcoal, previously washed with water to remove any soluble material), filter and evaporate under reduced pressure at 45-50o to give a syrup containing 90% of fructose. After cooling to 40o, the syrup is seeded and kept at this temperature for 20-30hours with occasional stirring. The crystals are removed by centrifugation, washed with a small quantity of water and dried to constant weight under a vacuum over conc H2SO4. For higher purity, this material is recrystallised from 50% aqueous ethanol [Tsuzuki et al. J Am Chem Soc 72 1071 1950]. [Beilstein 31 H 321, 1 IV 4401.]

• Inkompatibilitäten

  Incompatible with strong acids or alkalis, forming a brown coloration. In the aldehyde form, fructose can react with amines, amino acids, peptides, and proteins. Fructose may cause browning of tablets containing amines.

• Regulatory Status

  Included in the FDA Inactive Ingredients Database (oral solutions, syrup, and suspensions; rectal preparations; intravenous infusions). Included in the Canadian List of Acceptable Non-medicinal Ingredients.

D(-)-Fructose Upstream-Materialien And Downstream Produkte

Fructose Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

Global(617)Suppliers

57-48-7, D(-)-Fructose Verwandte Suche: