[ Fructose, D-fructose, fruit sugar ]
A monosaccharide with the molecular formula C6H12O6, commonly found in fruit.
The highest dietary sources of fructose come from processed foods containing sucrose, high-fructose corn syrup or crystalline fructose. Agave nectar, honey, molasses, maple syrup, fruit and fruit juices are all high in fructose, either in its free monosaccharide form or as part of the disaccharide sucrose.
Fructose has characteristics that make it desirable in the food processing industry. It has a higher sweetness than sucrose (about 170%) which is perceived earlier than with other sugars and may intensify other flavours in foods.
It is absorbed quickly into the bloodstream and the subject of controversy due to interfere with hormonal satiety signalling to the hypothalamus which may increase food cravings (Orexigenesis) and possible addiction.