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FRUCTOSE & XYLITOL: The Turku dental studies

Ivan M. Sharman

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 1976

51

Abstract

When a solution of cane sugar (sucrose) is warmed with dilute acids it is rapidly hydrolysed to a mixture of two simpler sugars viz. glucose and fructose. Glucose resembles cane sugar in being a dextrorotary compound, but fructose is so strongly laevorotary that the equimolecular mixture of glucose and fructose obtained by hydrolysis rotates the plane of polarization to the left. For this reason the above process is known as the inversion of cane sugar and the mixture of glucose and fructose so obtained as invert sugar. The breakdown of sucrose in this way will be better understood by referring to Figure 1.

Citation

Sharman, I.M. (1976), "FRUCTOSE & XYLITOL: The Turku dental studies", Nutrition & Food Science, Vol. 76 No. 2, pp. 20-23. https://doi.org/10.1108/eb058650

Publisher

:

MCB UP Ltd

Copyright © 1976, MCB UP Limited

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