Monosaccharide of fructose in fruit

Sugars are naturally occurring sweeteners, the most common in our nutrition being sucrose, fructose, and glucose. Fructose and glucose are monosaccharides present in small amounts in fruits and honey.

Fructose is a monosaccharide found in nature primarily in fruits. It’s eaten as sucrose (common table sugar), which is composed of equal parts of glucose and fructose. It is the sweetest of the naturally occurring nutritive (caloric) sweeteners and has many unique functional and nutritional properties that make it a valuable food ingredient. Fructose is a hexose, with a chemical formula C6H12O6 identical to that of glucose.

When fructose is attached to a sugar called glucose, it forms sucrose or ‘table sugar.’ Long chains of fructose are called fructans and are found in certain vegetables, wheat, and other foods.

 Fructose is also found in sucrose (table sugar), honey, agave nectar, fruit juices, fruit juice concentrates, pure crystalline fructose and high fructose corn syrup (HFCS).
Monosaccharide of fructose in fruit

Processing of Raspberries

Processing of Raspberries
At the processing plant, the fruit is washed with gentle sprays of water and drained on a metal mesh belt. If the product is to be handled in the fresh state, it is placed in small, retail sized baskets usually with a cellophane over wrap and quickly cooled to 31 to 32 degrees F. In this condition, the fruit has a storage life only 5 – 7 days.

Some raspberries are frozen for the bakery trade and many for the manufacture of raspberry jam and jelly. To prepare them for freezing, the washed and drained berries may be placed in wooden barrels without sugar, and then placed in a room at 0 degree F or below and allowed to freeze slowly. Usually however, they are mixed with sugar (three parts fruits to one part sugar) then packed in slip cover cans of 50 Ib capacity. The covered fruit is allowed to freeze in cold rooms at 0 degree F or below.

In the manufacture of jam, the deforested fruit is passed through a pulper that allows essentially all the berries with the seeds to pass through the strainer. Sugar and water are then added the amount of sugar depending on whether the frozen product was packed with or without sugar. About 0.1 – 0.15% dispersed pectin is then added and the product is heated in open kettles to concentrate it to soluble solids content about 68%. Citric acid solution is then added to adjust the pH to 3.3 and the fruit is packed in glass jars and vacuum capped. The jars of product are then heated to bring the temperature of all parts to about 160 degree F after which the product is cooled.
Processing of Raspberries