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Maltose is a disaccharide made from two molecules of glucose; and sucrose (table sugar) is made from glucose and fructose. Is it possible to combine two fructose molecules to make a disaccharide?

If so, what is that called? Or if not, what prevents the glycosidic bond from forming?

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    $\begingroup$ I don't really see the need to close this question. $\endgroup$
    – orthocresol
    Nov 28, 2017 at 0:56
  • $\begingroup$ @orthocresol it is not a homework question either. I am just a curious layman. I looked up disaccharide charts, and not a single one had two fructoses listed. $\endgroup$ Nov 28, 2017 at 15:02
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    $\begingroup$ This is not at all as trivial as it seems, and I certainly disagree with the close verdict of the community. I would recommend detaching the request for a comprehensive list of disaccharides from the question. There is a fairly comprehensive table on Wikipedia. I couldn't find anything more comprehensive. In general I do not doubt the existence of a fructose dimer, as there are fructooligosaccharides of the form $\ce{GF_{n}}$, and decomposition will probably yield some kind of di-fructofuranose... it's all hard to find though. $\endgroup$ Dec 6, 2017 at 6:04
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    $\begingroup$ I also disagree with closing this question. In my opinion, the question was even fine in its original scope. We could have had a community wiki answer, with columns, e.g., common trivial name, monosaccharides, linkage, PIN, and reference to IUPAC (or similar) document, or published article (+ perhaps picture). Of course, the incentive for answerers would have been lower, but over time the table would probably be better-referenced and more comprehensive than on Wikipedia. Anyhow, I am voting to reopen this question as is. $\endgroup$ Dec 6, 2017 at 15:31
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    $\begingroup$ Google fructofuranosyl fructofuranoside. Also fructofuranosyl fructofuranose. You will find some. $\endgroup$
    – user55119
    Dec 6, 2017 at 23:44

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in agave plants the typical sugars are fructans (fructose-polimers) like inulin, levan, agavin - with sometimes really complex structures comparable to starch. As starch breaks down into glucose, maltose, etc. you have also a need for break-down process e.g. in the tequila/mezcal industry which is usually a thermic hidrolisis (no enzymes like in beer). This hidrolisis is never complete so you have dimers and trimers (or higher) fructose-sugars, which are even metabolizable by yeast-strains. They are referred to as nistose or kestose (https://pubchem.ncbi.nlm.nih.gov/compound/1-Kestose#section=Top). I hope this answer helps you to finally resolve your question - check out also user55119 coment.

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