Abstract Acylations of D-fructose are complicated at several levels. The product distribution is determined not only by the rate of equilibration of the crystalline β-p-form in pyridine to the α-p, β-f, and α-f-tautomers, but also by the distribution of these forms at a given temperature, as well as their individual hydroxyl group. A detailed study of these parameters resulted in the elaboration of new or improved procedures for the practical, straightforward ...
