Fructose Chemische Eigenschaften,Einsatz,Produktion Methoden
ERSCHEINUNGSBILD
WEISSE KRISTALLE ODER PULVER.
PHYSIKALISCHE GEFAHREN
Staubexplosion der pulverisierten oder granulierten Substanz in Gemischen mit Luft m?glich.
CHEMISCHE GEFAHREN
Reagiert mit starken Oxidationsmitteln unter Feuer- und Explosionsgefahr.
ARBEITSPLATZGRENZWERTE
TLV nicht festgelegt (ACGIH 2005).
MAK nicht festgelegt (DFG 2005).
INHALATIONSGEFAHREN
Eine bel?stigende Partikelkonzentration in der Luft kann beim Dispergieren schnell erreicht werden, besonders als Pulver.
WIRKUNGEN BEI KURZZEITEXPOSITION
WIRKUNGEN BEI KURZZEITEXPOSITION: Reizt m?glicherweise mechanisch.
LECKAGE
Verschüttetes Material in Beh?ltern sammeln; falls erforderlich durch Anfeuchten Staubentwicklung verhindern. Pers?nliche Schutzausrüstung: Atemschutzger?t, P1-Filter für inerte Partikel.
R-S?tze Betriebsanweisung:
R34:Verursacht Ver?tzungen.
S-S?tze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
S45:Bei Unfall oder Unwohlsein sofort Arzt zuziehen (wenn m?glich, dieses Etikett vorzeigen).
S36/37/39:Bei der Arbeit geeignete Schutzkleidung,Schutzhandschuhe und Schutzbrille/Gesichtsschutz tragen.
S27:Beschmutzte, getr?nkte Kleidung sofort ausziehen.
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
Chemische Eigenschaften
White Cyrstalline Solid
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
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.
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.
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.
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.
l?uterung 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.]
Inkompatibilit?ten
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.
Fructose Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
