Fructose was discovered by French chemist Augustin-Pierre Dubrunfaut in 1847. fructose is frequently derived from sugar cane, sugar beets, and corn. Crystalline fructose is the monosaccharide, dried, ground, and of high purity. High-fructose corn syrup (HFCS) is a mixture of glucose and fructose as monosaccharides. Sucrose is a compound with one molecule of glucose covalently linked to one molecule of fructose.
| D-Fructose, GR 99% | |
| Synonyms | D-Levulose, Fruit sugar |
| Grade | AR / GR |
| Categories | Biochemicals & reagents, Carbohydrates A to Z |
| Assay | ≥99% |
| Appearance (Form) | Powder |
| Appearance (Colour) | White |
| Melting point | 119-122 °C |
| HSN Code | 29420090 |
| D-Fructose, Extra Pure 98% | |
| Synonyms | D-Levulose, Fruit sugar, D-arabino-hexulose |
| Grade | Extra Pure |
| Categories | Biochemicals & reagents, Carbohydrates A to Z |
| Assay | 98%+ |
| Appearance (Form) | Powder or crystals or chunks |
| Appearance (Colour) | White to almost white |
| Melting point | 119-122 °C (dec.)(lit.) |
| Density | 1.694 g/cm3 |
| HSN Code | 29420090 |