A compound formed when fructose is joined to another molecule through a glycosidic bond.
From fructose combined with -side, a suffix indicating a glycoside (sugar bonded to another molecule). This follows the chemical nomenclature pattern of other glycosides.
Fructosides are hiding in your food—fruits contain them naturally, and they taste slightly different from plain fructose because the bonded structure changes how your taste receptors perceive sweetness. Food chemists manipulate fructosides deliberately to create specific flavors.
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