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Send InquiryFructose
MOQ : 1 Kilograms
Fructose Specification
- Usage
- Fructose is sweeter than sugar and so less can be used to sweeten foods and beverages. This helps to reduce calories in foods and drinks when used in appropriate product formulations, and may reduce subsequent arousal of eating. Obesity and diabetes are unlikely to be caused by one particular food or food ingredient.
- Melting Point
- 103 °C
- Molecular Weight
- 180.16 Grams (g)
- Appearance
- white in colour and in powder
- Molecular Formula
- C6H12O6
Fructose Trade Information
- Minimum Order Quantity
- 1 Kilograms
- Payment Terms
- Cash Advance (CA), Cash in Advance (CID)
- Supply Ability
- 500 Kilograms Per Month
- Delivery Time
- 3-4 Week
- Sample Available
- Yes
- Sample Policy
- Sample costs shipping and taxes has to be paid by the buyer
- Main Export Market(s)
- Middle East, Central America, Eastern Europe, South America, Australia, Western Europe, Asia, North America, Africa
- Main Domestic Market
- All India
About Fructose
Fructose Synonym: D-()-Fructose, D-Levulose CAS Number 57-48-7 Empirical Formula (Hill Notation) C6H12O6 Molecular Weight 180.16 form neat mp 119-122C (dec.)(lit.) format neatFAQs of Fructose:
Q: What is the molecular formula of Fructose?
A: The molecular formula of Fructose is C6H12O6.Q: What is the molecular weight of Fructose?
A: The molecular weight of Fructose is 180.16 grams (g).Q: What is the appearance of Fructose?
A: Fructose appears white in color and is available in powder form.Q: What is the melting point of Fructose?
A: The melting point of Fructose is 103 C.Q: Why is Fructose used in food and beverages?
A: Fructose is sweeter than sugar, allowing less to be used to sweeten foods and beverages. It helps reduce calories in products when appropriately formulated.Q: Does Fructose contribute to obesity or diabetes?
A: Obesity and diabetes are unlikely to be caused by any one particular food or ingredient, including Fructose.Q: Can Fructose consumption impact eating behavior?
A: Fructose usage in food formulations may reduce the subsequent arousal of eating.
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