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L-Arabinose Pentose Monosaccharide - Low-Calorie Sugar Substitute with Blood Sugar Management and Prebiotic Properties

L-Arabinose Pentose Monosaccharide - Low-Calorie Sugar Substitute with Blood Sugar Management and Prebiotic Properties

Brand Name: Zorui
MOQ: 500g, 1kg or 25kg for sample, 1000kg for commercial order
Payment Terms: T/T,LC,OA
Supply Ability: 3000 Tons/month
Detail Information
Place of Origin:
Shanxi, China
Certification:
ISO, COA, MSDS, TDS, AAA
Name:
L-Arabinose
CAS No.:
5328-37-0/ 87-72-9
Sample:
Available
Port:
Tianjin, Shanghai, Qingdao, Other Ports In China
Trade Term:
EXW, DAP, FOB, CFR, CIF, CPT, CIP
Shipping:
Sample By Express, 100kg+ By Air, 1000kg+ By Sea
Packaging Details:
Net Weight 25kg or 200kg/package
Highlight:

Low-Calorie L-Arabinose

,

Blood Sugar Management Pentose Monosaccharide

,

Prebiotic Properties Sugar Substitute

Product Description
L-Arabinose CAS 5328-37-0/87-72-9
L-Arabinose is a naturally occurring pentose monosaccharide found in various plant sources, including fruits, vegetables, and grains. Known for its unique properties, L-Arabinose functions as a low-calorie sugar substitute and has garnered attention for its potential health benefits, including its role in blood sugar management and weight control. It is widely used in the food industry, dietary supplements, and cosmetics.
Physical and Chemical Specifications
Chemical Formula C₅H₁₀O₅
Appearance White to off-white crystalline powder
Molecular Weight 150.13 g/mol
Melting Point 161-163 °C
Solubility in Water Soluble
Storage Condition Cool, dry place, away from light and moisture
Shelf Life 2 years when stored properly
Product Functions
  • Sugar Substitute: Acts as a low-calorie sweetener in food and beverage applications.
  • Blood Sugar Management: May help in moderating blood glucose levels by inhibiting enzyme activity related to carbohydrate digestion.
  • Prebiotic Properties: Supports gut health by promoting the growth of beneficial gut bacteria.
  • Moisture Retention: Used in cosmetics for its humectant properties, helping to retain moisture in the skin.
Application Areas
  • Food Industry: Commonly used as a sweetener in low-sugar and diabetic-friendly products.
  • Dietary Supplements: Included in formulations aimed at managing body weight and blood sugar levels.
  • Cosmetics: Used in skincare products for its moisturizing and skin-conditioning properties.
  • Pharmaceuticals: Utilized in formulations targeting metabolic health and diabetes management.
Manufacturing Process
  1. Raw Material Sourcing: L-Arabinose is extracted from plant sources such as gum arabic and other polysaccharides.
  2. Hydrolysis: The polysaccharides undergo hydrolysis to release L-Arabinose.
  3. Purification: The product is purified through crystallization or chromatography to achieve the desired quality.
  4. Quality Control: Comprehensive testing ensures compliance with industry standards for purity and efficacy.
Why Choose Us
  • High Quality: Our L-Arabinose products are produced with stringent quality control measures to ensure high purity and effectiveness.
  • Technical Expertise: Our knowledgeable team provides support for formulation advice and technical inquiries.
  • Competitive Pricing: We offer attractive pricing structures for bulk orders and retail products.
  • Sustainability: Committed to environmentally responsible sourcing and manufacturing practices.
Frequently Asked Questions
What is L-Arabinose used for?
L-Arabinose is primarily used as a low-calorie sugar substitute and is recognized for its potential health benefits in blood sugar management.
Is L-Arabinose safe for consumption?
Yes, it is generally considered safe when consumed within recommended guidelines.
How should L-Arabinose be stored?
Store in a cool, dry place away from light and moisture to maintain its stability and effectiveness.
What is the shelf life of L-Arabinose?
The typical shelf life is about 2 years when stored properly.
Can I request samples for testing?
Yes, samples are available upon request. Please contact us for more information.
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