factory supply ISO HALAL L-Arabinose CAS NO.5328-37-0

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Product Name:	L-Arabinose
CAS:	5328-37-0
MF:	C5H10O5
MW:	150.13
EINECS:	226-214-6
Product Categories:	CarbohydrateMetabolomics;CarbohydratesCarbohydrates;Metabolic Pathways;Metabolites and Cofactors on the Metabolic Pathways Chart;Carbohydrates;Carbohydrates A to;Carbohydrates A-CBiochemicals and Reagents;Core Bioreagents;Metabolic Libraries;Monosaccharide;Carbohydrate Synthesis;Monosaccharides;MonosaccharideSpecialty Synthesis;Specialty Synthesis;CARBOHYDRATE;Arabinose;Basic Sugars (Mono & Oligosaccharides);Biochemistry;Sugars;Carbohydrate LibraryResearch Essentials;Biochemicals and Reagents;BioUltraBiochemicals and Reagents;Food Additives
Mol File:	5328-37-0.mol

Description	L-Arabinose is considered a rare sugar that can be found naturally within the structures of most fruits and vegetables. Due to its low caloric sweetening effects, arabinose is commonly used in nutritional supplements and prescription drugs. In addition to its sweetening effects, when reacted with amino acid blends, using the Maillard Reaction, arabinose is able to contribute to the production of savory and meaty flavors used within the food and flavor industry. L-Arabinose is commonly used in the Flavor Industry to produce meaty or cooked/roasted flavors.
Chemical Properties	L-Arabinose is a white crystalline powder, It is a rare type of C5-sugar that naturally occurs in the hemicelluloses structure of most fruits and vegetables. Its name is derived from gum Arabic, another well-known food ingredient. Humans have always consumed L-Arabinose both pure as well as part of the hemicelluloses structure. The highest concentrations of L-Arabinose in food as monosaccharide can be found in instant coffee, wine and sake.
Chemical Properties	Arabinose is widely distributed in nature including Acacia and Larix species as a complex polysaccharide.