Fructoseglucose

Fructoseglucose is a term that can refer to several different substances depending on the context, but most commonly it is used to describe a mixture of fructose and glucose, the two primary monosaccharides that make up sucrose (table sugar). This mixture is often found naturally in fruits and honey. When sucrose is broken down through hydrolysis, either enzymatically or chemically, it yields an equimolar mixture of fructose and glucose. This resulting mixture is also known as invert sugar, due to the inversion of optical rotation that occurs during hydrolysis.

The relative proportions of fructose and glucose in a given sample can vary. For instance, high fructose corn syrup (HFCS) is a processed sweetener derived from corn starch that is commonly used in food and beverages. While HFCS is primarily a mixture of glucose and fructose, the ratios can differ, with common forms being HFCS-42 (42% fructose) and HFCS-55 (55% fructose). The term fructoseglucose could be used in a general sense to describe such mixtures. The metabolic pathways for fructose and glucose are distinct, although both are ultimately processed by the body for energy. Understanding the composition of fructoseglucose mixtures is important in nutrition and food science.