Fructose and sucrose

Fructose is monosaccharide and sucrose is disaccharide. In the process of digestion, due to the catalytic characteristics of enzyme, it is decomposed into glucose and fructose.

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Fructose is the sweetest natural sugar, and it is generally recognized that the sweetness of fructose is 1.73 times that of sucrose. Fructose is very soluble in water and exists in many foods. Fructose, glucose and galactose together constitute the three main components of blood sugar. Honey, fruits on trees, berries, melons and some root vegetables, such as beets, sweet potatoes, European radishes, onions, etc. Contains fructose; Usually forms compounds with sucrose and glucose.