Fructose

Question: What is the percentage of fructose in 100mls of concentrated lemon juice? I am doing some important research for a sports drink company and am struggling to find out what is the percentage of fructose in 100 millilitres of concentrated lemon juice? If someone can answer this question and tell me what is the source of their information I would be grateful. Thanks.

Answer: This what i got. EFH ]Frozen confections normally contain relatively high amounts of sugar. However, consumers are increasingly concerned about health issues such as obesity and diabetes. Thus there is a demand for frozen confections that contain less sugar. However, simply removing sugar from frozen confections results in products that are not acceptable to consumers because they are not sufficiently sweet. They are also very hard because lowering the amount of sugar results in less freezing point depression, and hence a higher ice content. One approach has been to replace some of the sugars present in frozen confections with fructo-oligosaccharides such as inulin. Fructo-oligosaccharides are not digested in the human small intestine and thus have a lower caloric value, whilst also contributing dietary fibre. For example, EP 532 775 discloses foods, including ice creams, having a reduced sugar content wherein part of the sugar is replaced with insulin. A frozen confection is provided, having a pH of from 4 to 6 and comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. A process for making the frozen confection is also provided. Claims: 1. A frozen confection having a pH of from 4 to 6, comprising (by weight of the confection) 2-12% of fructo-oligosaccharides and 0.6-4% of a buffer. 2. A frozen confection according to claim 1 wherein the buffer comprises a weak acid selected from citric acid, malic acid, lactic acid, fumaric acid, ascorbic acid, tartaric acid, phosphoric acid or succinic acid and mixtures thereof. 3. A frozen confection according to claim 2 wherein the buffer comprises the sodium or potassium salt of the weak acid. 4. A frozen confection according to claim 3 wherein the buffer comprises citric acid and sodium citrate. 5. A frozen confection according to claim 1 wherein the pH is from 4.2 to 5.0. 6. A frozen confection according to claim 1 wherein the buffer is present in an amount of from 0.75 to 3 wt %. 7. A frozen confection according to claim 1 comprising 3-10 wt % fructo-oligosaccharides. 8. A frozen confection according to claim 1 wherein the fructo-oligosaccharide is selected from inulin, oligofructose, kestose and mixtures thereof. 9. A frozen confection according to claim 1 which is a water ice, a fruit ice, a sorbet or a frozen yoghurt. 10. A frozen confection according to claim 1 comprising less than 1 wt % protein. 11. A process for manufacturing a frozen confection according to claim 1, the process comprising the steps of:(a) preparing a mix having a pH of from 4 to 6 and comprising 2-12 wt % fructo-oligosaccharides and 0.6-4 wt % of a buffer;(b) pasteurising and optionally homogenising the mix; then(c) freezing and optionally aerating the mix to produce the frozen confection.

Question: What caloric content does the fructose contribute to the apple? The heat of combustion of fructose,C6H12O6 , is -2812 kJ/mol If a fresh golden delicious apple weighing 4.28 oz (120g ) contains 16.0 g of fructose, what caloric content does the fructose contribute to the apple?

Answer: 16.0g C6H12O6 * (1 mole fructose / 180.18g fructose) * 2812kJ/mole fructose * 1 food calorie/4.184kJ = 60.0 food Calories

Question: Can your digestive system convert fructose into glucose? I've heard Dr Andrew Weil say that people can survive on intervenous feeding of glucose alone for quite some time but very little time on fructose. I believe he was implying that fructose is an inferior sugar. But isn't the body's digestive system able to convert fructose into glucose in any event? Any savy nutritionists or doctors out there who can give me insight?

Answer: In biochemistry is was said that fructose is converted into glucose in the liver. Now keep in mind, when someone says digestive system they are usually talking about the stomach and intestines. Lets go over a few things: 1. Fructose is just an isomer of glucose. Isomers are easily converted between each other, if you have the right enzymes. 2. Fructose is not directly used in creating energy for the body, it must first be turned into "glucose like" molecules /----> GA -----\GAK FK F1P ald / \ fru -------> fru-1-P ---------- -------> 2 GA-3-P - - - - > \ / \---> DHAP ----/izo 3. No energy is used in this system (thats not to say energy isn't used in the creation of the enzymes). Once you have 2 Glyceraldehyde 3-Phosphate molecules, you are ready to begin the Krebs cycle, and its from this you get most of your ATP (the bodies energy) Anyway, in the human body Its almost safe to say their are no closed systems. As long as molecules can be converted into something of use, you can live.

Question: How does cornstarch turn into high fructose corn syrup? If I heat cornstarch and water (or milk) in a small saucepan and stir, will the sugar content go up? Does this turn it into high fructose corn syrup?

Answer: a viscous, sweet syrup produced by breaking down (hydrolyzing) cornstarch, either by heating it with a dilute acid or by combining it with enzymes. (Cornstarch is a product of corn [maize].) Light corn syrup has been clarified and decolorized

Question: What is powdered fructose and what can be substituted for it? I have a muffin reccipe calling for powdered fructose. What is this excactly and what can I substitute it for? I couldnt find anything at the store that was called this. Is this just some sort of sugar? Thanks

Answer: It is just dried fruit sugar. It was briefly popular to use it as some sort of a 'natural' substitute for cane sugar back in the 70's and 80's. You can substitute any white sugar you have on hand for the fructose.

Question: Can you use fructose in place of sugar in baking cookies? I want to make peanut butter cookies but dont have pure cane sugar, I have fructose.

Answer: Yes, but you have to use less due the sweetening power of fructose compared to sugar. Also, because you are using less volume of a sweetener you must replace the missing volume with another ingredient, preferably with flour. Some experimenting with the recipe will be necessary to achieve your goal.

Question: What is the purpose of high fructose corn syrup in food? Such as bread, cereal, pasta, crackers, chips, etc. I always go to stores like Trader Joe's to avoid fructose fillers. But I can't help but wonder what the purpose of high fructose corn syrup is. But why add sugar to breads?

Answer: To make people more obese and add to the diabetic population.

Question: What is needed to make sucrose break down into fructose and glucose? You have sucrose and add water than you stir. What does it take to make fructose and glucose?

Answer: Sucrase.

Question: What effects does high fructose corn syrup have on the body and why is it bad for you? I've heard many times that high fructose corn syrup is bad for you. Why? And I've also noticed that it is an ingredient in so many things. Even in bread. Why do you need that stuff in bread? I swear nothing is healthy anymore. :/

Answer: It's used as a sweetener in prepared foods because it's cheap and it tastes good. It's bad for you because it's a processed simple sugar (carb) that makes your pancreas release too much insulin into your blood stream all at once. It's better to eat complex carbs like whole grains that digest slowly and keep your blood sugar at a more stable level. By eating simple sugars, you're hungry again faster than if you eat healthier complex carbs.

Question: What is the birth year of mass use of high fructose corn syrup? When was high fructose corn syrup first used in mass? I want to know when to invest in funeral companies in 60 years from that date. Thanks.

Answer: How can something made in an industrial factory be bad for you? The industrial production process was refined by Dr. Y. Takasaki at Agency of Industrial Science and Technology of Ministry of International Trade and Industry of Japan in 1965–1970. HFCS was rapidly introduced to many processed foods and soft drinks in the U.S. from about 1975 to 1985. Edit- This means aim for an investment date around 2035, but by then you would do better to invest in robot defenses.

Question: What is the freezing point of a fructose solution? I have 1.05 g of fructose dissolved in 25 grams of water. I know the molecular weight of the fructose is 180.16 grams. How do I calculate the freezing point of the solution?

Answer: moles fructose = 1.05 g / 180.16 g/mol= 0.00583 molaity = 0.00583 mol / 0.025 Kg = 0.233 delta T = kf x m = 1.86 x 0.233 = 0.433 freezing point = 0 - 0.433 = - 0.433 °C

Question: What's the difference between regular corn syrup and high fructose corn syrup? Is corn syrup any better for you? I'm attempting to go on a diet that cuts out most "Old World" foods and only uses ingredients native to the Americas. Part of it involves cutting back on sweeteners, and where needed, replacing sugar with Native American ingredients like maple syrup, agave syrup, honey, and corn syrup. I'm also going to give up high fructose corn syrup, as it processed and unnatural.

Answer: HFCS is a super concentrated form of corn syrup. It will spike your insulin levels. Repeated spiking of you insulin CAN lead to Type II diabetes. I avoid all packages that contain either. If you had to rate one better than the other I would say regular corn syrup is less damaging than HFCS. I prefer natural sugars to added ones. Stick with oatmeal or natural granolas instead of a boxed cereals.

Question: What do you think of high fructose corn syrup? In those commercials, which I know you have all seen, they say that it has the same calories as sugar nd is fine in moderation but isn't it kinda hard tosomething in moderation if it is everything you eat. What do you think of the commercials and high fructose corn syrup?

Answer: Don't like the commercials. I agree, it's everywhere, so I advise avoiding it in all products purchased at the store to bring home... that's the only way to try to get it in moderation. I wrote a rant about these commercials at my website, http://www.ananticancerdiet.com (on the Cancer-Fighting Links page). I don't like sugar. My current angle is to say that all added simple sugars are bad, including high-fructose corn syrup and organic evaporated cane juice (which is ubiquitous in all so-called health food products).

Question: My sister has fructose malabsorption, any web sites that give good recipes on what she can eat? Fructose malabsorption means that she can't eat anything with fructose in it. that means no fruits, no nuts, and no wheat.

Answer: Here is one that I found by putting in 'fructose malabsorption recipes' into Google: http://fructmal.googlepages.com/recipes Here is the entire Google search. Could you not have done that yourself? http://www.google.ca/search?hl=en&q=fructose+malabsorption+recipes&meta=&aq=f&oq=

Question: Why is sucrose metabolized faster by yeast cells than fructose? Sucrose and fructose need to be rearranged into glucose, but why does this step take longer with fructose? Or is there another reason?

Answer: In the process of glycolysis, the first sugar to enter it is glucose. The cell will add a phosphate and make it glucose 6 phosphate keeping it from leaving the cell. The next step it is changed into fructose 6 phosphate. Sucrose is a combination of glucose and fructose. The sucrose is digested and the glucose is utilized right away while the fructose needs to be converted to glucose before it can enter the glycolytic pathway. So sucrose yields 50% glucose ready to go and 50% fructose needing to change. All fructose needs to be changed so the reaction is quicker.

Question: What would i do to get High Fructose Corn Syrup products banned from the whole United States of America? My boyfriend and i hate them. We wish the Government would just ban them so we don't have to worry about checking every product. So we want the Government to ban High Fructose Corn Syrup food and other foods products that are bad. Also i think it would end obesity. What do we do? Do we write to our senator,congressperson, hire a lobbying group or do all listed? Not sure what to do but i want HFCS Foods to be illegal. Any suggestions?

Answer: Umm . . . go back to sleep. That is a dream! Just because you think it is bad does not mean that you have the right to tell me what I can and can't eat, and neither does the government. You want big government to tell you what you can and can't do? Move to North Korea. You don't want food with a certain ingredient? Then keep checking the labels, they put the labels there so you don't have to eat foods with certain ingredients. I personally don't want food with a high fat or salt content, that is my right. Therefore, I check the labels too! Why? Because that's why they put it there. If someone wants food with a high fat/salt content, then that's fine with me, but only because that's their choice.