Fructose Syrup: A Biotechnology Asset 

Danyo Maia Lima¹, Pedro Fernandes², Diego Sampaio Nascimento¹, Rita de Cássia L. Figueiredo Ribeiro³ and Sandra Aparecida de Assis¹*

¹Laboratory of Enzymology and Fermentation Technology, Department of Health, State University of Feira de Santana – UEFS, University Campus, Km 03, BR 116, Feira de Santana, 44031460 Bahia, Brazil
²IBB, Institute for Biotechnology and Bioengineering, Centre for Biological and Chemical Engineering, Higher Technical Institute, Av. Rovisco Pais, 1049-001 Lisboa, Portugal
³Institute of Botany, PO Box 68041, CEP 04045-972 São Paulo, SP, Brazil

Article history:
Received November 28, 2009
Accepted April 19, 2010

Key words:
fructose, syrup, fructooligosaccharides, microorganisms

Summary:
In response to the growing demand for the consumption of natural, healthy and low-calorie food, a large number of so-called alternative sugars has emerged since the early 80s, among them fructose. This sugar is a ketohexose, known as D-fructose or levulose, and is considered the sweetest sugar found in nature. Currently, fructose is mostly produced through the acid hydrolysis of sucrose, or through the multi-enzymatic hydrolysis of starch. Processes involving specific enzymes like inulinases, acting on widely available fructose polysaccharides such as inulin, have been studied as alternatives to the current approaches, in order to reduce time, complexity and costs involved in this process. Fructose syrup is used worldwide, mainly because of its sweetening power and functional properties. The present work aims to provide an overview of the properties of fructose and of the present and envisaged production processes, within the scope of a biotechnological approach.

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